What are the types of chili peppers? Which variety of pepper is the spiciest and tastiest?

9. Colorful peppers.

Colorful peppers can be eaten, but they are generally used as ornamental peppers, because of their diverse colors and beautiful fruit shapes, they are very ornamental in the balcony and living room.

<> pepper is quite diverse, divided by color, red pepper.

spicier than green peppers; Distinguished by volume, the smaller the pepper, the hotter it is. As shown in the figure below, 1 is a dried chili, which is the state of red chili pepper after drying, and the spiciness is more concentrated, which is hotter than ordinary red chili pepper; 2 for small peppers.

It is also known as Chaotian pepper. 3 The more common red peppers in supermarkets and markets are green peppers, glutinous rice peppers, and sheep's horn peppers, the spiciness of the three decreases in order, and the skin of glutinous rice peppers is wrinkled, which is often used for quick stir-frying, and sheep's horn peppers are often used to make meat-inlaid dishes.

The classification of chili peppers is mainly as follows:

01 Erjingtiao dried chili.

Erjingtiao pepper has a moderate spicy taste, a particularly good fragrance, thin skin, thick meat, few seeds, the color is very beautiful, and the texture is relatively crisp.

02 bell peppers.

There are two colors, green and red, and most of them are fresh peppers, and few people use dried bell peppers. The spiciness of the bell pepper is relatively low, the aftertaste is slightly sweet, the skin is thick, the flesh is also thick, and the seeds are very few. It has a very high red pigment content, so the color is extremely red and bright.

03 Seven Star Pepper.

Qixing pepper is colored and fragrant, more flavorful, the fruit is small, the skin is thin, the oil content is heavy, the spicy taste is particularly high, and the color is not particularly red and bright.

04 Red millet spicy and green millet spicy.

Compared with bullet pepper and Erjingtiao pepper, millet spicy is more prominent. Millet spicy is mainly produced in Yunnan and Hunan, and a small amount is also produced in Zigong, Sichuan.

05 Fresh Chaotian pepper and dried Chaotian pepper.

The pepper fruit is small, the skin is thin, and the seeds are numerous, and the original flavor of the pepper is particularly strong, and the spicinessness is also very high. At present, it is cultivated in most areas of China, and it is widely distributed, with oval, round, oblate spherical shapes, etc.

Preface: There are many varieties of chili peppers that we see in our daily life, and there are also non-spicy and spicy chili peppers. Adding a little chili pepper to your cooking will make it taste better.

However, everyone should eat less too spicy chili peppers, otherwise it will have a bad impact on their stomach. Let's share with you what are the hottest peppers?

When you hear the name Indian ghost shark, you know how spicy it is. According to the Guinness Book of World Records.

The hottest pepper in the world, the Indian ghost pepper topped the list. Indians are very fond of spicy food, and almost all Indians eat chili peppers. This Indian ghost pepper is said to not be spicy when it first enters the mouth, and after a few seconds, the spiciness will become stronger and stronger.

Therefore, Indian ghost pepper also has another name "Indian Soul Broken Pepper". It is recommended that you do not try this pepper lightly, because the lifestyle of our side is different from that of Indians, and if you try it, you may have to go to the hospital. <>

Millet spicy confirms the saying, what is concentrated is the essence, although it is relatively small, the spicy taste is endless. In our familiar pickled pepper phoenix feet.

, there are some millet spicy, which can be said to be very spicy. Millet spicy is produced in Guizhou, Yunnan, with a degree of spiciness.

High, pungent, the fragrance is not obvious. In some places, I like to add some millet spicy when eating hot pot. I don't like to eat such spicy chili peppers, and it is very easy to get angry after eating, and if it is hot, you will have acne on your face. If you like to eat chili peppers, you can try millet spicy. <>

The magic of Yunnan shabu-shabu pepper is also not to be overlooked, and it is said that there was an elephant in the old days.

I accidentally touched this pepper with my nose and was frantically shaken by the spiciness. It is because of this legend that this chili pepper is also called "elephant trunk spicy". Yunnan shabu shabu is produced in Yunnan, China, the spicy taste is very strong, ordinary people can not eat it fresh at all, can only break the fruit of this pepper in the water a few times, taste its spicy taste, so it is also called "shabu shabu spicy".

According to the Guinness Book of World Records, the "devil pepper" from eastern India is currently the hottest pepper variety.

The more spicy peppers also include Yunnan shabu-shabu, Trinidad scorpion, Fujian "Shenjiao No. 1", white Havana pepper, and Chaotian pepper.

Rated as the hottest pepper variety in the world, it is India's devil pepper, and the hottest pepper to eat in daily life should be millet pepper.

The hottest variety of chili peppers is the king of chili peppers, as well as devil chili peppers and bullet peppers.

Sichuan's Chaotian pepper is the hottest, because Chaotian pepper is known as the hottest pepper, and it feels spicy when you eat and drink water.

The devil's pepper variety can be said to be very spicy, and I feel that ordinary people can't accept such a pepper at all. The place of cultivation is in the Tohoku region.

Sichuan pepper large crispy pepper, In the early stage after planting, the pepper is in the stage of slow seedling and vegetative growth, and shading and irrigation should be taken to cool down and increase humidity. The base fertilizer is mainly fast-acting fertilizer, and the top dressing is mainly compound fertilizer, which can be combined with irrigation, a small amount and many times. In addition, it is necessary to do a good job of adjusting the plants, and attention should be paid to removing all the axillary buds below the door pepper, and the plants with weak growth can also be removed in time.

1st and 2nd layer buds. In the pepper fruit setting and fruit expansion period, it is necessary to take the film to ventilate during the day, cover the film at night to keep warm, and gradually reduce the amount of watering and the number of watering times in the bottle, and the watering is not easy to be too deep.

Dry pepper No. 5 is a dark green variety, the plant grows vigorously, has many branches, has strong fruit setting ability, vegetables and fruits are bright and straight, red fruits are bright in color, good in taste, resistant to storage and transportation, and the planting is relatively simple, with a general yield of about 3500kg per mu.

1.Sichuan pepper No. 19.

A new variety of early-to-medium-ripening dark green pepper. The transverse diameter, the fruit length is 22-26cm, the disease resistance is strong, and the continuous fruit hanging ability is strong, which is an ideal variety for the production of green pepper and red pepper. The red fruit is bright, the fruit shape is straight, the quality is crisp and spicy, the green pepper is of good quality, the skin is thin and the flesh is thick and resistant to transportation, and the general yield of fresh pepper per mu is 3000kg.

It is especially suitable for pickled peppers, chopped peppers and watercress processing.

2.Dried pepper No. 5.

Medium-ripe dark green variety, the plant growth is vigorous, the internodes are dense, the branches are many, the continuous fruit setting ability is strong, the plant height is 62cm, the plant width is 55cm, the fruit is slender and horn-shaped, the fruit diameter is 17-22cm, the single fruit weight is 18g, the fruit is bright and straight, the green fruit is dark green, the red fruit is bright in color, the spicy taste is strong and spicy and sweet, the taste is good, the fruit is commercial, it is resistant to storage and transportation, it is easy to plant, the adaptability is very wide, the disease resistance is strong, the continuous harvest period is long, the yield is high, and the general yield per mu is about 3500kg. It is especially suitable for processing bean paste, chopped pepper, pickled pepper, etc.

1. Guangxi wrinkled pepper, longer than Erjingtiao, has uneven lines on the surface, the epidermis becomes wrinkled after drying, and the fragrance is strong but not spicy.

2. Sichuan Qixing pepper, thin skin and thick flesh, mellow chili pepper, bright red color, is one of the three advantages of fragrant, spicy and red.

3. Guizhou Huaxi Sheep's Horn Pepper, the flesh is thin, the aroma is strong after drying, the color is ruddy, but the spiciness is low, and it is usually used with other peppers.

Growth Habits:

Pepper is germinated at the beginning of growth, and it is generally unearthed in about 5-8 days after germination and sowing, and the first true leaf appears in about 15 days, and the flower buds are revealed as seedling stage. The first flower spike to the door pepper sits on the main flowering period.

After fruit setting to seedling pulling, it is the fruiting period. The suitable temperature for chili peppers is between 15-34 degrees. The suitable temperature for seed germination is 25-30 degrees, it takes 5-7 days for germination, and the seeds do not germinate when it is lower than 15 degrees or higher than 35 degrees.

The seedling stage requires a high temperature, 25-30 degrees during the day, 15-18 degrees at night, not resistant to low temperature, and will cause flower and fruit drop at 35 degrees.