What are the non-spicy chili pepper varieties? Common variety recommendations

In most places, chili peppers are added when stir-frying, some regions cannot do without spice, while other regions cannot eat spicy food. So today the editor mainly wants to share with you several non-spicy chili pepper varieties; friends who do not eat spicy food can read on!

1. Non-spicy chili pepper varieties

1. Cone peppers

The plants are short, the fruits are conical or cylindrical, mostly growing upward, and they taste spicy, such as Cangping's Chicken Heart Pepper, etc.;

2. Clustered peppers

The leaves are narrow and long, the fruits grow in clusters and point upward, the fruit color is dark red, the flesh is thin, the spiciness is very strong, and the oil content is high. They are mostly grown as dried chili peppers, are late-maturing, heat-tolerant, and highly resistant to viruses, such as Guizhou's Seven-Star Pepper, etc.;

3. Long peppers

The plant type ranges from short to tall, with strong branching, and the leaves are small or medium. The fruits generally hang downward and are long-horn-shaped, with pointed tips and slight curvature, resembling ox horns, sheep horns, or lines. The flesh is thin or thick; thin-fleshed ones with a strong pungent taste are used for drying, pickling, or making chili sauce, such as Shaanxi's Large Horn Pepper; thick-fleshed ones with moderate pungency are for fresh eating, such as Changsha Ox Horn Pepper, etc.;

4. Cherry peppers

The leaves are medium-sized, round, ovate, or elliptical; the fruits are small like cherries, round or flat-round, red, yellow, or slightly purple, and the spiciness is very strong. They are used for making dried chili peppers or for ornamental purposes, such as Chengdu's Button Pepper, Five-Color Pepper, etc.;

5. Sweet bell peppers

Branching is relatively weak, and both the leaves and fruits are relatively large. According to the growth branching and fruiting habits of chili peppers, they can also be divided into indeterminate growth types, determinate growth types, and partially determinate growth types.

2. How to stir-fry chili peppers so they are not spicy?

1. Before stir-frying the chili peppers, put them in a little salt and marinate them slightly for 3 to 5 minutes; dried ones can also be marinated for a few more minutes. Other seasonings can also be omitted according to personal preference. Then, do not let the oil temperature get too high (just beginning to roll is best).

2. Remember to remove the seeds when stir-frying chili peppers, and the cooking time should not be too long. For example, stir-fry quickly over high heat a few times, and when the food is almost cooked, add them and stir-fry a few more times; basically they will not be spicy.

3. Use high heat when stir-frying chili peppers. High heat can reduce cooking time while preserving the aroma of the chili peppers.

4. When making sweet and spicy dishes, appropriately adding some sugar and vinegar will keep them from being too spicy.

Above, the editor has shared with you a total of five non-spicy chili pepper varieties. I wonder whether you have tried them all? They are very suitable for friends who do not like spicy food. If you use relatively spicy chili peppers for stir-frying, you can also learn the few non-spicy cooking methods above. I hope this article is helpful to everyone.

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