Popular science on peppers | 6 pictures to help you understand peppers

Chili peppers are native to the Americas.

Chili pepper has a history of more than 7,000 years. Its origin comes from Mexico in the Americas. It was introduced to my country in the late Ming Dynasty. It was initially used as an ornamental plant and later became popular in Guizhou, Sichuan and Chongqing regions.

Nutritional effects: Promote digestion, help lose weight, repel cold and warm up.

Calories: 32/kcal per hundred grams. Store in a cool place: Fresh pepper 3/Day.

Cooking method: Chili seeds can increase the aroma. If you want to reduce the spiciness, you can remove the chili seeds.

It should be paired with: meat, tofu, eggs, and green peppers; foods to avoid: patients with chronic gastric disease, hemorrhoids, and cholecystitis should not eat too much pepper.

Things about peppers (1/6)

The nutritional value of peppers

Chili peppers are rich in nutrients and rich in vitamins (especially vitamin C (content), carotene, calcium, iron and other minerals. Chili peppers contain capsaicin, which can stimulate saliva secretion, increase appetite, and promote digestion; chili peppers can also have antibacterial, cold-repelling, and warming effects. In addition, chili peppers are pungent and hot in nature. It is easy to cause internal heat and should not be consumed in excess, especially for patients with chronic gastric problems, hemorrhoids, high blood pressure, cholecystitis, etc. It is recommended to avoid the food as appropriate to avoid aggravating the condition.

The truth about "spicy"

Spiciness is not actually a taste, but a pain. When peppers release capsaicin, it will interact with some specific nerves in the human body. Receptor binding will bring a burning sensation to the taste buds and digestive tract. When the pain signal of spicy taste is transmitted to the brain, the brain will immediately release the painkilling substance "endorphin" hormone. This release will increase to a large extent. It brings a pleasant feeling to people.

How to relieve or reduce the spiciness?

Capsaicin is more soluble in cooking oil than water, so when eating spicy hot pot, you can add a little sesame oil and milk. , sweets, and vinegar can also help reduce the spiciness.

Things About Chili Peppers (2/6)

The Development History of Chili Peppers

The history of chili peppers can be traced back to more than 7,000 years ago in America and Mexico. Chili peppers evolved into spicy Spices were originally used to protect themselves from being eaten by mammals, but birds are not sensitive to chili peppers. After eating peppers, they can scatter pepper seeds farther away, allowing peppers to spread throughout the Americas. After domestication Many varieties have been produced.

In 1492, the Spanish navigator Columbus discovered the New World of America during his voyage, where he discovered peppers. He originally thought they were red peppers, and then brought peppers back to Europe. After that, they quickly Spread to Italy, Portugal and other places. In Europe, cayenne pepper is used as a pepper substitute.

Around the 16th century, chili peppers were brought to southern Asia and other regions by Portuguese traders, and began to spread in Southeast Asia. Chili peppers became an important trading commodity because they could be dried and stored easily. At the same time, chili peppers could also be made. Various spices have become one of the important ingredients in many regional specialties.

Things About Chili Peppers (3/6)

The Development History of Chili Peppers in my country

Chili peppers entered my country through the Maritime Silk Road in the late Ming Dynasty In the southeastern coastal areas, peppers were initially regarded as ornamental plants, and because coastal tastes tended to be bland at that time, peppers were not popular. Although there was a saying that they were delicious and spicy, the spiciness at that time mainly came from ginger, Evodia, Sichuan peppercorns, perilla, etc. Traditional seasoning.

Chili peppers, which did not show their talents in coastal areas, later migrated to the inland, especially to Guizhou. Because of the high price of salt at that time, chili peppers became the choice of mountainous people to replace salt. It is a light food and can also get rid of the wet and cold weather. Chili pepper became popular from then on.

When chili peppers came to Sichuan and Chongqing, chili peppers opened up a new world. Chili peppers were used by many hard-working workers to season meats that were cheap but had a strong fishy smell. Later, they became more spicy. The flavored side dishes gradually became popular, and with the promotion of Sichuan cuisine, chili peppers were gradually integrated into the cuisine of more regions.

Things About Chili Peppers (4/6)

Common Chili Peppers in Life

Chili peppers, potatoes, eggplants, and tomatoes all belong to the Solanaceae family. We often The peppers mentioned include red peppers and the Capsicum genus in a broad sense; the green peppers, colored peppers, etc. we eat every day all belong to the Capsicum genus and come from the varieties of Capsicum, and the spiciness of different varieties will be different.

Colorful pepper: The fruit is large and thick-succulent. The fruit is large and cone-shaped and has almost no spicy taste.

Hot pepper: The fruit is larger, cone-shaped and slightly spicy.

Hangjiao: The fruit is short, the skin is thin and the spiciness is slightly spicy.

Spirit pepper: The fruit has wrinkled skin and is medium spicy.

Wild mountain pepper: often used to make pickled peppers with small fruits and high spiciness.

Xianjiao: commonly used as hot pot spicy food with long fruit and high spiciness.

Millet pepper: often used to make dried chili peppers with small fruits and strong spiciness.

Yellow lanterns: Hainan specialty, often made into chili sauce, very spicy.

Things About Chili Peppers (5/6)

About the World Records of Chili Peppers

There is a special index for evaluating spiciness called the Scoville index. This was proposed by a chemist named Scoville in 1912. His method was to dilute a certain amount of capsaicin in water until the spiciness could no longer be tasted on the tip of the tongue. This method was somewhat subjective and was later adopted. In order to provide a more objective and professional measurement method, in order to commemorate Scoville, the spiciness unit has been used to this day. Below are the hottest peppers in my country and the top three spiciest peppers in the world. In general, the spiciness of peppers in daily life is below 10,000. All exceed one hundred thousand or even one million.

Shabu Shabu Spicy: The spiciness index is 440,000. It is produced in Yunnan, my country, and has the title of the hottest pepper in my country.

Carolina Reaper: With a spiciness index of 1.64 million, it comes from the United States and topped the list of the hottest peppers in the Guinness World in 2017.

Dragon Breath Chili: The spiciness index is 2.48 million. It was developed with the participation of the University of Nottingham in the UK. The juice will be spicy and painful when the skin touches it.

X Chili: The spiciness index is 3.18 million. It was developed by a chili company and is the hottest chili pepper in the known world.

Things About Chili Peppers (6/6)

Classic Chili Foods

The following lists various classic spicy food from different regions. Spicy has also derived various flavors, such as spicy, sour, dry, oily, spicy, spicy, etc. Chili peppers have not only changed the eating habits of many people, but also added a touch of bright flavor to our lives. Red: Sichuan Mapo Tofu, Chongqing Maoxuewang, Hunan Minced Pepper Fish Head, Xinjiang Chicken, Yunnan Spicy Chicken, Shaanxi Spicy Noodles, Guangxi Snail Noodles, Hubei Braised Duck Neck, Guizhou Laoganma.