Pepper is the third largest vegetable crop in the world and is mainly eaten by fruits. It can be eaten fresh, fried, made into sauce, pickled, dried or made into spices such as Chili oil and Chili powder, which can be eaten all year round. The vitamin C content of pepper ranks first among vegetables, which is 7 to 15 times that of tomato and 3 times that of Chinese cabbage. The contents of carotene, nicotinic acid, thiamine and riboflavin are quite high, and pepper is also rich in capsaicin and capsaicin, so pepper is a kind of fruit and vegetable with extremely rich nutrition.
Pepper fruit is rich in nutrition, and its main components include capsaicin, capsaicin, vitamins, capsicum pigment, organic acids, protein, sugar and minerals. These chemical components have different functional characteristics and different uses in many aspects.
Plant morphology of pepper:
Annual or limited perennial plants; 40-80 cm tall. Stems subglabrous or puberulent, branches slightly zigzag. Leaves alternate, the top nodes of branches do not elongate to form twins or clumps, oblong-ovoid, ovoid or ovoid-lanceolate, 4- 13cm long, 0-0/.5-4 cm wide, entire, short or acute at the top, and narrow wedge at the base; Petiole is 4-7 cm long. Flowers solitary, drooping; Calyx cup-shaped, inconspicuously 5-toothed.
Corolla white, lobes ovate; The anthers are grayish purple. The fruit stalk is thick and drooping; The fruit has long fingers, the tips of which gradually become sharp and often bend. It is green when it is immature, and turns red, orange or purple when it is mature, which is spicy. There are two kinds of pepper flowers, one is white, the other is purple, and the two kinds of flowers have four to six petals.