Introduction of High quality Pepper varieties and their characteristics

China has always been a big producer of chili peppers, with a variety of varieties and tastes, and people can process chili peppers into different flavors. So what kinds of chili peppers do you have? Which variety of chili pepper is better?

1. Camphor tree port pepper

Zhangshu Port chili, a specialty of Xiangyin County, Yueyang City, Hunan Province, is a national geographical indication of agricultural products. The pepper fruit is sheep's horn shape, the green fruit is light green, the ripe fruit is dark red, the fruit surface has vertical edges and wrinkles, and the hand press is tenacious. The spicy fruit of this variety is suitable for public taste, slightly spicy and sweet in the early stage, crisp in the middle, spicy and fragrant in the later stage, pure and unastringent in taste, strong in pepper flavor and obviously higher than that of other varieties, crisp and soft, unique fragrance, good taste and good quality.

two。 Chaotian pepper

Chaotian pepper, pepper variety, belongs to the Solanaceae pepper genus perennial semi-woody plant, often for annual cultivation, red or purple after maturity, the taste is extremely spicy.

3. Sheep horn pepper

Sheep's horn pepper is a type of sweet pepper, shaped like a sheep's horn. At present, the sheep horn pepper on the pepper seed market has the difference between the thick sheep horn pepper and the general sheep horn pepper. Jize pepper is also known as sheep horn pepper. The skin is thin, the meat is thick, the color is fresh, the taste is fragrant, the spicy degree is moderate, contains capsaicin and vitamin C.

4. Screw pepper

Snail pepper is a kind of pepper, which is a generation of hybrid wrinkled pepper, which is resistant to low temperature, disease, short Internode, dense fruit, dark green fruit and higher yield than similar varieties. It is suitable for planting in Shandong, Northwest five provinces and Hainan. Because the snail pepper has a spicy taste and delicious meat, it is deeply loved by people in Hunan and other places.

5. Sweet pepper

Sweet pepper evolved from tropical pepper in Central and South America in North America. After long-term cultivation and artificial selection, the fruit volume increased, the pulp thickened, the spicy taste disappeared and the number of carpels and ovaries increased. Fruit pedicel erect or drooping, fruit large, nearly globular, cylindrical or flat globular, multi-longitudinal groove, top truncated or slightly sunken, base truncated and often slightly sunken, taste not spicy and slightly sweet or slightly pepper flavor.

6. Lantern pepper

Lantern pepper is a plant of the genus capsicum, which is thick and soft in flesh. Fruit shape is large, fluffy, different colors, general bell-shaped, with grooves, can make salads or dishes. Can be watched or eaten, the viewing period is as long as half a year.

7. Shabu Shabu spicy

Shabuki, belonging to the genus Capsicum of Solanaceae, is a variety of wild millet. Dai language: "Mou bilge line", the color is bright, the smell of spicy smell, Thais say its rinse spicy, also known as elephant trunk spicy.

To sum up, there are several good pepper varieties introduced today, of course, you can also talk about the more famous pepper varieties in your local area, which are famous for eating spicy food in Sichuan, Guizhou, Hunan, Jiangxi, Hainan and other places.

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