Basic introduction

First, its fried oil is bright red, red oil can splash automatically and climb to the edge of the dish, with moderate spicy taste and fragrant taste. Erjingtiao Chili

Second, the pepper horn is slender, and the pepper tip has a "J"-shaped hook. The pepper fruit is beautiful in appearance and crystal green.

Thirdly, the peel and placenta of pepper contain capsaicin, which is the source of spicy taste. The content of capsaicin varies with varieties, and it is generally around 17%-27%. The content of Erjing pepper is above 27%. Every 100g fresh pepper contains carotene 1.56mg and ascorbic acid 105mg, which is higher than that of ordinary vegetables. It grows vigorously, has many branches, and the fruit is long and conical, slightly curved, with grooves at the top of more than 40%. It is crimson at maturity and has good luster. The weight of a single fruit is 5-8 grams, which is relatively heat-resistant, spicy and delicious, with moderate spicy taste and heavy oil content. Rich in vitamin C, protein, carotene, fatty oil, red pigment, capsaicin, volatile oil, calcium, phosphorus, iron, anti-blood acid and other essential nutrients. It can be fried, pickled, processed with watercress and pickles, and dried into dried Chili and Chili powder, which is a good condiment.