Types of chili peppers

1, clusters of pepper: clusters of peppers, leaves narrow and long, clusters of fruits, upward growth, fruit color deep red, thin flesh, spicy taste is very strong, high oil content, more for the cultivation of dry chili peppers, late maturity, heat resistance, strong resistance to viruses, such as the Guizhou seven-star pepper and so on.

2, seven-star pepper: seven-star pepper is Weiyuan Xindian traditional planting crops, planting history of about 300 years, is the first batch of pollution-free agricultural products production base in Sichuan Province, Sichuan Province, named by the Association of Specialty Products, "the township of seven-star pepper". Weiyuan Xindian "seven star pepper" vegetarian to spicy vein heavy, sweet aftertaste and famous, this pepper in the line of sight of 1 meter, regular people will have tears smoked out.

3, long pepper class: plant type dwarf to tall, strong branching, small or medium leaves, the fruit is generally pendulous, for the oblong horn-shaped, apex pointed, slightly curved, like a cow's horn, ram's horn, linear. Fruit flesh is thin or thick, thin flesh, pungent flavor, for drying, pickling or making chili sauce, such as Shaanxi's big horn pepper; thick flesh, pungent flavor moderate for fresh food, such as Changsha cow horn pepper, and so on.

4, cone pepper class: plant short, fruit is conical or cylindrical, more upward growth, spicy flavor, such as Cangping's chicken heart pepper; plant and cherry pepper similar; fruit is conical or cylindrical, more upward growth, there are also pendulous, thicker flesh, spicy flavor moderate.

5, sweet persimmon pepper: plant medium, stout, thick leaves, long ovoid or oval, fruit fat, thick flesh. According to the shape of the fruit can be divided into three groups of varieties:

(1) large persimmon pepper. Medium-late maturity, individual varieties of early maturity, the fruit is flat and round, sweet, slightly spicy flavor.

(2) large sweet pepper. Medium-late maturity, disease-resistant and productive, fruit cylindrical or obtuse conical, sweet flavor, very little spicy flavor.

(3) small round pepper. Fruit shape smaller, dark green and shiny skin, slightly spicy.

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Nutritional value of chili peppers

1, chili peppers have the first vitamin C content in vegetables, is 7-15 times that of the tomato, and the carotenoids, vitamin B, calcium, Iron and other trace elements content is also very high, rich in nutritional value.

2, chili pepper and bactericidal effect

The bactericidal effect of chili peppers in which capsaicin, high purity capsaicin has antibacterial and insecticidal effect. Its dry grass bacteria and Bacillus cereus have inhibitory effect. It can stop diarrhea and dysentery and treat vomiting. It is recorded in the "food taboo" that chili peppers can kill insects and detoxification effect.

3, chili pepper has the effect of fever and promote blood circulation

Chili pepper is warm, belongs to the spicy food, easy to stimulate the tongue and other organs of sensation, while vasodilatation, promote blood circulation, accelerate the purification of the blood and the discharge of toxic substances. At the same time, due to the expansion of blood vessels, can play a role in preventing the formation of blood clots and reduce cholesterol.

4, chili peppers can promote digestion and improve appetite

Chili peppers contain capsaicin, which can stimulate the oral mucosa, reflexively stimulate the stomach, increase the peristaltic ability of the stomach, and play a role in improving appetite and promote the efficacy of digestion. At the same time, the mouth is stimulated to secrete a large amount of saliva and amylase, also promote digestion. Meanwhile, the alcoholic extract of chili pepper, chili tincture, can strengthen the stomach and dispel wind.

5, chili peppers can also drive away cold and dampness

In the middle and upper reaches of the Yangtze River in China, as well as in the southwest, the air is easy to be humid. And the northern region of the weather is easy to cold, so these areas of the population often eat spicy, China this is due to the chili pepper to dispel cold and dampness effect. In the Chinese medical text "medicinal properties of the test" recorded in the chili pepper can "warm the cold, remove the wind and sweat, to cold addiction, line phlegm and expel dampness." Therefore, when we are cold in winter, we can eat some spicy food to drive away the cold in moderation.

References:

People's Daily Online - How many types of chili peppers are there? Beware the 7 Hazards of Eating Too Much Chili