Which chili peppers are only fragrant but not spicy? A rundown of low-pungency chili pepper varieties
Chili peppers are a common seasoning vegetable in our daily lives. For some people, no meal is complete without spice, especially friends in places like Hunan and Sichuan, who eat chili peppers almost every day. Chili peppers originated in the tropical regions of Central and Latin America, with Mexico as the country of origin, and are currently mainly distributed in China in Sichuan, Guizhou, Hunan, Yunnan, Shaanxi, Henan and other places. Some chili peppers in the world are extremely spicy, but some are not spicy at all, so which chili peppers are only fragrant but not spicy?
1. Xianjiao (thread chili)
Almost all the thread chilies in the country come from the northwest region, and the harvest season is after autumn each year. Its flesh is very thin and it has very few seeds, and its pungency is not high, but compared with other chili peppers it has two major advantages: first, it hardly changes color after heating, and second, the natural flavor of the pepper is relatively rich.
2. Yangjiao pepper (goat horn pepper)
Goat horn pepper is a type of sweet pepper, shaped like a goat's horn. Its characteristics are: thin skin, thick flesh, bright color, fragrant taste, moderate pungency, and its content of capsaicin and vitamin C ranks first among the country's spicy products.
3. Lantern pepper
Lantern peppers are widely cultivated in most parts of our country. Lantern peppers are generally oblate, round or cylindrical, with irregular bumps and hollows around the fruit and a nipple-like protrusion in the middle, and a single fruit weighs 3.5-6 grams. The young fruit is green, and after ripening it turns deep red, just like little hanging fuchsias, very gorgeous.
4. Meiren pepper (beauty pepper)
Meiren pepper is mainly eaten fresh, its taste is relatively mild, its spiciness is not high, its skin is thin and its flesh is thick, and its color is very bright red.
5. Niujiao pepper (ox horn pepper)
This kind of chili pepper does not have high spiciness and is relatively large in size, and is often used as a vegetable. The tiger skin green peppers we often eat are mostly made with this ox horn pepper.
6. Erjingtiao
Erjingtiao is an indispensable seasoning in Sichuan cuisine. Erjingtiao pepper differs from ordinary chili peppers in spiciness; its main characteristics are mild spiciness and fragrance, thin skin, thick flesh, and few seeds. We often use this kind of pepper in Pixian bean paste and Fuling pickled mustard tuber.
7. Green pepper
Also known as large pepper, lantern pepper, persimmon pepper, sweet pepper, vegetable pepper, etc., it is an annual or perennial herbaceous plant. Its characteristics are that the fruit is relatively large, and its spiciness is relatively mild or not spicy at all, so it is eaten as a vegetable rather than used as a seasoning. Because it is emerald green and vivid, newly bred varieties also come in red, yellow, purple and many other colors, so it can not only stand alone as a dish, but is also widely used as a side dish.
The above is an introduction to chili peppers. Although chili peppers are rich in nutrients and have important medicinal value, eating them excessively is instead harmful to human health. Therefore, when buying chili peppers, everyone must choose different chili pepper varieties according to their own actual situation.
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