Chili peppers are generally also known as hot pepper, spicy angle, red sea pepper, sea pepper, pepper, etc., a lot of chili peppers, with a strong flavor, fragrant chili peppers in most parts of China have a small amount of cultivation.
Aromatic pepper varieties have moderate spiciness, thin skin and thick flesh, more fragrant flavor, colorful characteristics, the flavor of the varieties of aromatic pepper compared to the taste of other ordinary chili peppers, more fragrant.
The most fragrant chili pepper varieties are more, such as green pepper, beauty pepper, cow horn pepper, goat horn pepper, line pepper, seven star pepper, fragrant flower pepper, Sichuan two thorny pepper, bullet head pepper and other types.
NO1, seven-star pepper
While the fruit is small, but the skin is thin and thick, not only is the spicy flavor high, the aroma is also enough, the aroma and flavor lasting, often used to make hot pot base or chili oil.
NO2, bullet head chili pepper
The head is relatively small, but the spiciness is relatively high, red color, because the flavor persistent, dry bullet head chili pepper is often used with the production of chili stir-fry class spicy dishes.
NO3, two thorns chili
Moderate spiciness, strong flavor, is the most used in Chinese food a kind of dried chili, in the production of chili oil, chili powder can play a strong aroma.
NO4, lantern pepper
Lantern pepper is green when it is very small. After ripening it is deep red, like that of an upside down golden bell, very colorful, lantern peppers are surrounded by irregular bumps.
NO5, line pepper
Spicy is relatively low, the meat is very thin, less seeds, line pepper of the original flavor will be more intense, the harvest season is mostly in the fall after each year.