Erwattle peppers are characterized by their slightly spicy and fragrant flavor.

The "Erjingtiao Chili Pepper" is a specialty of Sichuan. The spiciness of this Erjingtiao pepper is different from that of ordinary peppers. It is characterized by being slightly spicy and fragrant. Erjingtiao peppers are eaten as fresh vegetables. Most of them are harvested from green fruits. The harvesting time is from early May to October, and the red peppers are harvested from July to September.

The characteristics of Erjingtiao pepper are:

Firstly, the color of the frying oil is bright red. The red oil can automatically splash up to the edge of the plate. The taste is moderately spicy and fragrant.

Secondly, the pepper horns are slender, the pepper tip has a "J" shaped hook, and the pepper fruit is beautiful in appearance and crystal green.

The peel and placenta of chili peppers contain capsaicin, which is the source of spiciness. The capsaicin content varies depending on the variety, and the general content is about 17 to 27. Erjingtiao peppers are as high as 27 or more. Each 100 grams of fresh peppers contains 1.56 mg of carotene and 105 mg of ascorbic acid, which is higher than that of ordinary vegetables.

Strong growth, many branches, long tapered fruit, slightly curved, with a groove at the tip above 40 cm, dark red when mature, good gloss, single fruit weighs 5 to 8 grams, relatively heat-resistant, spicy Delicious, moderately spicy and heavy in oil. It is rich in vitamin C, protein, carotene, fatty oil, red pigment, capsaicin, volatile oil, calcium, phosphorus, iron, ascorbic acid and other essential nutrients and substances for the human body.