Pepper varieties:

Conical peppers, with short plants, conical or cylindrical fruits, mostly growing upward, and spicy taste, such as Cangping chicken heart peppers.

2. ?Clustered peppers, with long and narrow leaves, clustered fruits, upward growth, deep red fruit color, thin pulp, strong spiciness, high oil content, mostly cultivated as dry peppers, late maturing, heat resistant, It has strong antiviral power, such as Guizhou Qixing pepper.

3. Long peppers have short to tall plant types, strong branching, small or medium leaves, and generally drooping fruits, elongated in shape, with pointed apex, slightly curved, like ox horns, sheep horns, or linear shapes. . The flesh is thin or thick, and the flesh is thin and spicy. It is used for drying, pickling or making chili sauce, such as Shaanxi's big horn pepper; the flesh is thick and the spiciness is moderate for fresh eating, such as Changsha horn pepper, etc.; 1. Vegetable pepper (variant) ) Bell pepper

The plant is thick and tall. The leaves are oblong or ovate, 10-13 cm long. The fruit stem is erect or drooping, the fruit is large, nearly spherical, cylindrical or oblate, with multiple longitudinal grooves, the top is truncate or slightly indented, the base is truncate and often slightly indented, the taste is not spicy but slightly sweet or Slightly peppery.

4. Chaotian pepper (variant), the plant body has many bifurcated branches. The leaves are 4-7 cm long and ovate. The flowers are often solitary between two branches, with upright pedicels, slightly drooping flowers, and white or purple corollas. Both the fruit stem and the fruit are upright, and the fruit is small, cone-shaped, about 1.5 (-3) cm long, red or purple when mature, and tastes extremely spicy.

5. The hottest chili pepper in China is the hot-boiled chili pepper produced in the Jingpo area of ??Yunnan. According to measurements, its spiciness is at least 10 times that of Chaotian pepper. Just rinse it in the soup a few times, and the soup will become spicy. One rinse pepper can be used many times