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The hottest pepper in China.
The hottest pepper in China is instant pepper in Yunnan.

Wawa people in Yunnan Province are the hottest peppers in China, with the spiciness exceeding 440,000 Shu, which means that 1 g pepper needs 440 kg of water to be completely diluted. The spicy degree of this kind of pepper can be smelled from a few meters away, only my nose is choking and my eyes are sore.

In the local area, there is a nickname called "Xiangbi Spicy", which means that when the elephant's nose touches this kind of pepper, it will be so spicy that it will run wild and its nose will keep shaking. However, most of them are wild, with low yield, poor adaptability and high environmental requirements, so they only grow in remote mountainous areas near mangshi, Yunnan.

In Yunnan, there are only a handful of people who dare to eat a whole pepper. The common way to eat is to rinse the pepper slightly twice in water, and the residual spicy taste in the water is enough to make people sweat, which is called too spicy.

Morphological characteristics of blanching;

The height of capsicum plants in Solanaceae is 50- 100 cm, and the spreading degree is 1.0- 1.5 m. The stems and leaves are green and the stems are purplish. Leaf blade broadly ovoid or elliptic broadly ovoid, and leaf margin shallowly undulate. Flowers are small, unripe or clustered with 2-3 flowers. Corolla is yellow and white, pedicels are oblique, flowers droop, flowers are green, styles are white, and stigma is long and higher than anthers.

The fruit is cone-shaped, slightly wrinkled and protruding, green when immature, bright red or orange when mature, with red being the most common, 3.7-7 cm long and 2-3 cm wide, with a single fruit weighing 5-6 g and few seeds. Shuan Shuan Spicy originated in China, mainly distributed in Dehong, Baoshan, Lincang and subtropical mountainous areas in northern Myanmar.