Chili peppers that are fragrant but not spicy include:

1. Sichuan Erjingtiao peppers, mostly produced in Chengdu, Sichuan, are about half a foot long, slender in shape, moderately spicy, and have a peppery aroma. Intense, excellent color enhancement effect.

2. Guangxi wrinkled pepper, longer than Erjingjie, with uneven lines on the surface. The skin becomes wrinkled after being dried. It has a strong fragrance but is not spicy.

3. Sichuan seven-star pepper, with thin skin and thick flesh, mellow pepper flavor and bright red color, is one of the peppers that has three advantages: fragrant, spicy and red.

4. Guizhou Huaxi lamb's horn pepper has thin meat, rich aroma and ruddy color after drying, but its spiciness is low. It is usually used in combination with other peppers.

5. Shaanxi Qicunhong is long and slender. Because of its thin meat, the surface has obvious shrinkage after drying. The spiciness is low, but the color is bright red and the aroma is rich. The oil in Shaanxi cuisine Spicy pepper is made from this kind of pepper. These are relatively less spicy. :

Capsicum, also known as: horn pepper, long pepper, vegetable pepper, bell pepper, Latin name: Capsicum annuum L., Solanaceae, Capsicum is an annual or limited perennial herbaceous plant. The stems are nearly hairless or slightly pubescent, and the branches are slightly zigzag-shaped. The leaves are alternate, the top nodes of the branches are not elongated and become twin or clustered, oblong-ovate, ovate or ovate-lanceolate, entire edge, the top is short acuminate or acute, and the base is narrowly wedge-shaped; the flowers are solitary, Drooping; calyx cup-shaped, with inconspicuous 5 teeth; corolla white, lobes ovate; anthers gray-purple. The fruit stem is thick and drooping; the fruit is long and finger-shaped, with a tapered and often curved top. It is green when immature and turns red, orange or purple when mature, and has a spicy taste. Seeds are flat and kidney-shaped, light yellow.