There is a kind of chili pepper why it is called Zhitian pepper

You haven't seen it, have you?

The pepper is pointing to the sky.

Refers to the heavenly pepper. Synonyms] long-stemmed pepper ("Southern Jiangsu Seed Plant").

**] is the fruit of the Solanaceae plant refers to the pepper.

Plant form] refers to the pepper.

Annual herb with erect stems and many branches. Monophytic leaves; ovate or oblong-elliptic, 5 7 cm long, entire, leaf apex pointed, base tapering; There is a handle. flowers 1 3, axillary; calyx bell-shaped, apex 5-toothed; corolla 5-lobed, greenish-white, forceps arranged; stamens 5, born at the base of the corolla, anthers longitudinally lobed; Pistil 1, ovary 2-chambered, columella slender, stigma slightly capitate.

Berries conical or rectangular-cylindrical, centimeter long, equal to or slightly shorter than the stalk, usually erect, calyx persistent. The seeds are numerous, oblate. Flowering period 6-7 months.

Fruiting period 7 October.

It is cultivated in various parts of southern China.

Harvest] Harvested in autumn when the fruit is ripe.

Sexual taste] spicy, warm.

Indications] apply hand sores, wash athlete's foot, treat dog bites.

Prescription] treatment of mad dogs, fetal dog bites: finger pepper, false wattle, perilla, moss, sugar. Mash the compress.

This is called millet spicy, is a chrysanthemum, eggplant, nightshade, pepper woody plant, native to South America, China's Yunnan, Liangguang hot areas have wild.

We call it the chili pepper, which is smaller than the average chili pepper, and it grows with the tip of the pepper facing upwards

Zhitian pepper and millet pepper are not the same. Millet pepper and finger pepper are both varieties of Chaotian pepper, and both types of pepper grow towards the sky but differ in shape.

Millet peppers are small, pointy, and spicy, orange with a red color, and are often made into pickled peppers or chopped peppers as ingredients to eat. The head of the pepper is not as sharp as the millet pepper, the flesh is thick, the appearance is bright red, the taste is mellow and rich, the quality is unique, and the pepper only grows in the specific soil and climate conditions of Guangxi Tian and other counties.

Chaotian pepper is spicier than millet pepper. Chaotian pepper and millet pepper are both varieties with higher spiciness, among which millet pepper is mainly produced in Yunnan, and Chaotian pepper is mainly produced in Hunan, Sichuan.

One: Which is spicy, millet spicy or Chaotian pepper.

Chaotian pepper is slightly spicier than millet pepper. Millet spicy. Spiciness:

30，000-50，000shu。Yunnan's millet is spicy, red and yellow. The red ones can be dried and eaten, and the yellow ones can be pickled to make the legendary pickled peppers.

Chaotian pepper. Spiciness: 50,000-100,000shu.

Chaotian pepper gets its name from the fact that the fruit grows towards the sky. When it is not ripe, it has green, white, purple and other colors, and when it is ripe, it is red, so it is also called colorful pepper.

Two: several kinds of peppers with the highest spiciness.

1. Chicken peppers. Spiciness: 28,000-30,000shu. Chicken heart pepper resembles a chicken heart and has a moderate spiciness, which is very common in China. It's rare to see whole chili peppers though, as many of them have been ground into paprika.

2. Yunnan shabu shabu. Spiciness: 1,000,000 shu.

Shabu Shabu is a kind of chili pepper in the mountainous area of Luxi City, Dehong Dai Jingpo Autonomous Prefecture, Yunnan Province, which is not big, wrinkled skin, red after ripening, bright color, and smells spicy. Locals call it shabu-shabu because the whole basin of water becomes spicy as soon as it is put in the water.

3. Fujian "Shenjiao No. 1". Spiciness: 450,000 Scrowell. Just by listening to the name, you want to go to heaven. It is said that this is a kind of chili pepper specially cultivated for Shaxian snacks, and I wonder what kind of Shaxian snack will use such a spicy chili.

4. Shipka pepper. Spiciness: 5,000-30,000 shu.

Legend has it that it was smuggled through the Iron Curtain in Bulgaria and resembled a carrot, so the pepper is also called the "Bulgarian carrot". During ripening, it turns from green to yellow and finally to a carrot-like color.

Which is spicier finger pepper or millet pepper? Abstract: Chaotian pepper is spicier than millet spicy. Chaotian pepper belongs to the pepper variety, there are many species, its plant height is 30 cm - 60 cm, the flowering period is from the beginning of May to the end of July, the flower is white, the fruit is born at the end of the branch, it is the smallest pepper in the pepper, it is a more common cash crop in China.

The difference between Chaotian pepper and millet spicy.

Get rich in the countryside. Help the three rural areas.

Chaotian pepper flowers are white or purple, and the fruit is red or purple when ripe, and there are many types, such as long peppers, cherry peppers, cone peppers, etc., which are native to Thailand. Millet spicy is a type of Chaotian pepper, the flowers are white or blue, the fruit is golden yellow when unripe, and bright red when ripe, native to Yunnan.

Personally, I think millet pepper is really spicy, I can't stand it, it's spicy.

Zhitian pepper, also known as long-stemmed pepper ("Southern Jiangsu Seed Plant"). Zhitian pepper is a famous pepper planted under the specific soil and climatic conditions of Tianzhi County, Guangxi. The pepper fruit is small to the sky, the flesh is thick, the color is bright red, the spicy taste is full, the mellow aroma is rich, the quality is unique, it has won the title of "high-quality product" of the Ministry of Foreign Trade and Economic Cooperation of the People's Republic of China in 1983, and is known as "the first spicy product in the world" and is famous at home and abroad.

Tianzhi County is the only designated export base of Tianspicy products in Guangxi, with an annual export of 50 tons, and the products are exported to Southeast Asia, Europe, Africa and other countries and regions.

Capsicum frutescens var is a general term for the group of peppers that grow upwards (upwards or obliquely) in pepper fruits, which are classified according to the state of fruit growth, including 4 varieties of 5 varieties of pepper cultivars in plant taxonomy: cluster pepper, cone pepper (small fruit type), long pepper (short finger shape), and cherry pepper. Chaotian pepper pepper fruit is small, so it is also called small pepper.

Chaotian pepper is characterized by small pepper fruit, high spiciness, easy to dry, mainly used as a dry pepper variety, and the sheep's horn pepper and line pepper constitute the three major dry pepper varieties in China. In the cultivation area of dry pepper in the country, Chaotian pepper has jumped to the first place.

Zhitian pepper, also known as Chaotian pepper, Tianying pepper, five-color pepper, colorful pepper, belongs to the Solanaceae family, the fruit is very small, about an inch long, very spicy!

Therefore, pinching and pointing to the sky pepper is the morning pepper.

They are all common names, and it is difficult to distinguish them.

--There is a plant that is relatively large, and the leaves are also very large, and the fruit is like a large pepper, which grows towards the sky. It's not spicy at all, some places are called slippery peppers (because the taste is very smooth), and some places are peppers according to the growth characteristics of peppers or finger peppers.

--The more familiar "Zhitian Pepper" or "Chaotian Pepper" is a kind of pepper that is very small and has long fruits, and is famous for its spiciness.

I only know that the finger pepper is the morning pepper.

The same thing is called differently in different regions, but this kind of breed is subdivided into different subcategories.

1. Jalapeno origins Mexico. There are 2 types of red and green. Most of them are used as sauce ingredients. The general practice is to chop and add to the fried rice and stir-fry together. There is a faint smell of grass in the mouth. The spicy taste is long-lasting, second only to Chabino.

2. Habanero is produced in Mexico. Small size. Orange exterior.

Be careful when cooking. Gloves must be worn before touching. Remember to wash your hands after contact.

so as not to burn**. The spiciness is very persistent. It can paralyze the mouth.

But it's only spicy and not fragrant.

3. Chaotian pepper is very well-known. It is also the most popular. in various places such as China. Thailand. It is produced in Indonesia and other places. Chaotian pepper tastes domineering. The spicinessness of the mouth spreads rapidly. There is a spicy aroma. Spicient and long-lasting.

4. Millet pepper is produced in Sichuan. Also known as wild pepper. The shape is like a meter. Small but spicy. The tongue will be tingling in the mouth. It feels like a hot fire. The spicy flavor is strong. It's been a long time.

5. The Mexican green pepper serrano is red and green. The taste is similar to jalapeno. The shape is relatively slender. The spiciness is half that of a chabino. Can be eaten raw. Serve as a snack with wine. The texture is firm and crisp in the mouth. The spiciness is durable.

6. Ancho pepper is a common dried chili pepper in Mexico. The spicy taste is mild. Spicy with bitter taste. Because of the relationship between the stronger flavors. It is the best material for curing meat.

7. Chicken heart pepper comes from Sichuan. Also known as marble. The shape is full. The skin is thick and the seeds are numerous. More fragrant than spicy. It is mostly used for soaking into pickled chicken peppers.

8. White pepper Hunan specialty. Soak the fresh green peppers in boiling water. It is made by the blue color fades after drying. And it is mostly air-dried or salted. Soak in water first. Spicy and salty.

9. Pablano is large in size. Low moisture. But the skin is thick and the meat is abundant. The taste is spicy with a sweet taste. It's from Mexico. The darker the color, the stronger the flavor. The better the stuffed food.

10. Bell pepper originated in the Americas. Chile. It's chili, but it's not spicy at all. The colors are bright. Juicy with a sweet grassy taste. No matter how you do it, it's just as good. The flavor of the meat is especially prominent.

Refers to the annual flowering and fruiting of the pepper, but the fall of flowers and fruits is serious, the yield is low, the main reason is the lack of fertilizer and water, the climate is harsh and pests and diseases, timely fertilization and water supply, to ensure the fertilizer and water, strengthen the control of pests and diseases, reduce the pests and diseases, improve the ability to resist stress, and promote the growth of plants, refers to the key to the high yield of the pepper, and the specific cultivation management technical measures are as follows: 1. Timely fertilization. During the flowering and fruiting period of a large number of peppers, phosphorus and potassium fertilizer and organic fertilizer must be applied every 15 20 days, each plant is applied 25 30 grams of potassium dihydrogen phosphate and 75 100 grams of peanut bran that is well decombed, mixed with water or 3 5 kg of manure water, and evenly sprinkled around the plant.

2. Prevention and control of pests and diseases. The diseases and insects that are harmful to the pepper mainly include anthracnose, virus disease, root rot, aphid and tea yellow mites, among them, anthracnose causes flower and fruit drop, aphids, tea yellow mites, and virus diseases cause leaf curl, plant shrinkage, unable to flower and bear fruit normally, root rot causes root rot, and plant death. During the flowering and fruiting period of the pepper, it is necessary to spray 1000 times of nongdile, 1000 times of Pythium mixture, or 1000 times of Lesben, 1000 times of mycotralin mixture, spray 2 3 times in a row, control aphids, tea yellow mites, anthracnose, if the leaves are curled and the plant shrinks, 800 times of virus A aqueous solution should be added to spray together, you can also spray the mixture of pepper leaf curl and pepper special effect healing spirit, and each and pepper leaf curling and pepper special effect healing mixture, Add 15 kg of water to each bottle of chili curl leaf ling, and add 15 kg of water to each pack of chili pepper special effect healing ling.

If there is rot of the root neck and the death of the plant, the root is drenched with report, 25 30 kg of water per bag, 2 3 kg of liquid medicine per plant, and 2 3 times of continuous drenching. If 1500 times of Shennongsu chelated Hefei can be added at the same time and sprayed or drenched at the same time, the effect is better. 3. Foliar top dressing.

During the flowering and fruiting period of Zhitian pepper, it is necessary to spray 800 times of vegetable special Gaomei organic humic acid active liquid fertilizer every 10 15 days, 1500 times of enhanced Yunda times Shennongsu chelated Hefei mixture, or 500 times of plant vitality, 5000 times Huangjia natural brassin, 2500 times of Yiwei yield increase bacteria mixture, evenly spray all leaves and fruits, and it is advisable to start with water droplets to drip down, so as to improve the nutritional level of leaves and flowers and fruits, and enhance the stress resistance of plants, especially drought resistance and waterlogging resistance, cold resistance, promote flowering and fruiting.

Simple technology for high yields: spraying enzyme fertilizers and flushing vegan liquid fertilizers.