Different varieties of peppers have different water contents. Generally, 6-8 kg of fresh peppers are calculated as 1 kg of dried peppers, 5 kg of early peppers are lower, and 9 9- 10/kg of sweet peppers and American red peppers are calculated as 1 kg. Different picking stages have different water content, high maturity and low water content.

Alias hot pepper, dried sea pepper

Definition: Dry pepper is a kind of pepper product made from fresh red pepper by dehydration. It is characterized by low water content and is suitable for long-term storage, but dry peppers that are not sealed or have high water content are prone to mildew.

Mainly used as seasoning. It is often used as a dietary condiment in Sichuan, Guizhou and Hunan.

Cooking methods include frying, frying, frying, boiling, stewing and baking.

Originated in most areas of Sichuan, Guizhou, Yunnan, Hunan and Henan.

There are two ways to make it: smoking and drying in the sun.

Smoking: Red peppers are made by tying a certain number of pepper stalks into a bunch, hanging them on rural stoves, and using the smoke generated by haystacks and firewood for a long time.

Sun drying: It is made by direct sun drying when the weather is fine.