As a chilling appetizer, it has been recorded in history that peppers were brought back to europe by columbus in the late 15th century while sailing to the americas, that they were brought into the country in the late 16th century and later in the late 16th century, and that they were then particularly popular and widely cultivated in our places of jiangxi, lake and sichuan, yunnan, guizhou and shaanxi。
In our country, the chili that has been circulating so far is of different spicy proportions everywhere. It is described as the sichuan who are not afraid of spicy, the jiangxi who are afraid of spicy, the hunan who are afraid of your spicy, the guizhou who eat sour, and the people here who have no chili but, in the final analysis, are associated with the chili varieties。
As the demand for chili is different in different parts of the country, the variety of varieties is different in the cultivation of chili, and today we are talking about the history of chili and the variety of chili that is seen in chongqing chongqing hills cave。
Pyramids
The figure below shows the type of chili produced for the yellow soil in henan, and the type of chili produced for the soil of the chongqing pillar, showing that the two types of chili produced early in the year and were popular. I've been to a lot of museums, and it's the first time i've seen a chili。
It's chili from chongqingstone soil。
The museum looks at the diversity of chili varieties
As a northerner, because of the scarcity of spicy food, only a few spicy peppers have been planted in rural areas, few have been grown in large areas, and have never known the variety of peppers and come to museums to know how many varieties there are。
1. The inner yellow generation
Without fearing the jokes of friends from the south, the author, apart from hearing about peppers, has little idea of other peppers, knows only how hot they are, knows how many varieties there are, and has never known them if they were not seen in museums。
The inner yellow new generation, formerly the latest type of chili in the country, which is highly spicy, productive, disease-resistant and dry, is now being cultivated in large areas of the huang county in anyang city, henan province. It is said to be more fragrance than normal peppers, and to be hot and delicious after cooking。
2. Pepper
Precious peppers generally refer to peppers that are small in their individual form, are green in their infancy, are orange and dry are orange in their red belt。
The millet is a special food in our country, including yunnan, sichuan and guizhou, where the construction of water in yunnan province is more of an exclusive reputation for the “spicy land”. To ask how hot it is, it is said to be one of the 16 most hot types of chili in the world, which ranks seventh in the world's chili ranking。
Three
It is also known as the “stand up to the sun” with red colours, low seeds and spicy characteristics, and because it is too hot to be used for fresh food, it can only be processed for food, and it belongs to chongqingt. It is alleged that the stone pole is more than one-fold higher than normal pepper。
The stone poles are also numbered 1 no. 3 no. 5, the difference between which is the hottest and the hottest, usually used to make canteens and pots; the rock column no. 3 is fragrance, colourful and mediumly spicy; and the rock column no. 5 is less spicy and produces a lot of pepper oil。
4 guizhou lantern pepper
The chili in guizhou is well known, and there are many varieties of chili production in our country, most commonly lantern peppers, chili peppers, peppers, peppers, peppers, peppers, cherry peppers, peppers。
Someone ranked the lantern pepper and its spicy index ranked eighth in my country。
5. Indian pepper
Indian peppers, also known as indian devil peppers, disemboweled peppers, were born in eastern india and were identified in february 2007 as one of the world's hottest chili varieties, the fourth hottest in the world. We all know our chili, but it's still hot in india。
According to people who have eaten indian peppers, “it's a chili pepper that is spicy enough to suspect life after eating it, to shake all over, to lose consciousness”, the kind that sounds so hot。
Every year, the nations of the world also staged various indian chili-eating challenges for spicy work, and saw a video of thousands of people eating indian chili, all of them crying straight out. Asking where chinese people eat hot, some say hunan, but few dare to challenge indian pepper。
The north is curious, the chili is so hot, why are people so obsessed with chili? According to expert analysis, there are three advantages to pre-eating chili: first, it is capable of dampling the cold, second, it is conducive to digestion, and third, it has multiple nutrients。
It is regrettable to see that chongqing eats hot peppers and that a northerner is afraid to try it, even though it looks attractive。
There's a lot of chili in my country. Of course, there's more than five. What kind of chili do you like best in your hometown
Last thing i want to say is, you've had a few of the five more famous chili? Have you ever tasted indian pepper? Which one is your favorite
