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What are colored peppers, vegetable peppers, green peppers and sweet peppers

Lantern pepper, also known as colored pepper, this variety of hot pepper is light, can be eaten as a vegetable, can also be used as a seasoning. It comes in many colors, such as purple, red, yellow and so on. This pepper variety has strong adaptability and a wide range of cultivation, and it has been cultivated in many provinces and regions of our country.

Cayenne peppers, sweet peppers, plants are strong and tall. Leaves oblong or ovoid, 10-13 cm long. Fruiting pedicel erect or pendulous, fruit large, subglobose, cylindrical or oblate, with many longitudinal grooves, top truncate or retuse, base truncate, often slightly concave, taste not spicy and slightly sweet or slightly inverted. It's a little hot.

Clustered peppers, long and narrow leaves, fruit clusters, upward growth, dark red fruit color, thin pulp, strong spicy taste, high oil content, more dry pepper cultivation, late ripening, heat resistance, strong virus resistance, such as Guizhou Qixing pepper and so on.

The difference between different shapes of sweet peppers and green peppers is that the shape of sweet peppers is relatively small, similar to the shape of lanterns, and the taste of sweet peppers is sweet, so sweet peppers are also called lantern peppers, the shape of green peppers is slender, and the top of the fruit is sharper. The shape is tapered or horned, and the taste is spicy.

Different shapes: sweet pepper shape is like a lantern, green pepper shape is conical, slender; different colors: sweet pepper has red, HS, purple and other colors, green pepper is only green; taste is different: sweet pepper taste sweet, spicy little, green pepper taste spicy.

How to distinguish the hotness of chili peppers?

1. Look at the shape: when choosing chili peppers, you can first look at the shape of chili peppers to judge whether they are spicy or not. if the chili peppers are wide and fat, top blunt and round, large and relatively yellow in color, they don't taste very spicy. On the contrary, if it is a relatively slender spicy taste will be more sufficient.

2. Spicy is generally divided into: slightly spicy, slightly spicy, medium spicy, spicy, especially spicy. If you go to Sichuan and Chongqing, you will have a deeper understanding of these spicy grades.

3. Under normal circumstances, the darker the pepper is, the hotter it is. This is because the external color of capsaicin is red. If there is more capsaicin in the pepper, the darker the surface of the pepper will be, and the hotter it will be.

The recognition of common chili peppers makes you a chef at home.

1. Green pepper: also known as sweet pepper or lantern pepper, is a non-spicy pepper variety, usually green or red. Green peppers are often used in cooking, such as stir-frying, cold dressing, etc. Pepper: also known as red pepper or sharp pepper, is a less spicy pepper variety. They are usually red or yellow and can be eaten raw or used for cooking.

2. Millet spicy: it is a kind of crisp chili, also known as pickled pepper or spicy ears, with delicate meat and fresh taste, which is especially suitable for making cold dishes and pickled food.

3. Species: according to the color, it is mainly divided into black pepper and white pepper [medicinal] this product is the fruit of pepper, a plant of the family Piperaceae.

4. Chili: it can increase the spicy taste of dishes and make them colorful. Garlic: a commonly used explosive spice that can be sliced or chopped with dishes. Pepper: also known as Sichuan pepper, often used for braised and stewed. The powder made from fried pepper is prickly ash powder. If fried salt is added, it becomes prickly ash and salt, which is commonly used in fried food.

Step 1: prepare a few green chili peppers and a piece of pork with few ingredients but very appetizing. Pan-Seared Green Chili Pepper looks simple, but he also has a knack. This is the best way to eat an appetizer. Step two: cut the green pepper into large pieces (pictured) and cut the pork belly into pieces.

6. Leave a small amount of oil in the pan, stir-fry the spring onions and ginger, add 2 tablespoons of tomato sauce and stir-fry into chili oil.

How to distinguish between several types of chili peppers?

The main results are as follows: 1. Pepper species: cluster pepper, long and narrow leaves, fruit cluster, upward growth, dark red fruit color, thin pulp, strong spicy taste, high oil content, more dry pepper cultivation, late ripening, heat resistance, strong virus resistance, such as Guizhou Qixing pepper and so on.

2. Sweet persimmon peppers have weak branching and larger leaves and fruits. According to the growth branches and fruiting habits of pepper, it can also be divided into infinite growth type, limited growth type and some limited growth type.

3. How many kinds of chili are there? The study shows that the chili peppers in the world can be divided into five types: Lantern pepper type, long pepper type, cluster raw pepper type, cone pepper type and cherry pepper type. Lantern pepper type plant tall, thick leaves, large flowers, large fruit, showing persimmon-shaped, apple-shaped and lantern-shaped.

Classification of hot pepper

Pepper is a general term for a kind of spicy plant, which can be classified into different varieties from different angles. from botany, it can be divided into hairy spicy, long stalk spicy, woody spicy and annual, and its appearance can be divided into five different varieties. according to the spiciness can be divided into sweet, micro, spicy three varieties.

Finger pepper, cherry pepper and cluster raw pepper varieties; there are some of the long horn pepper varieties with strong spicy taste, such as chessboard red sharp pepper, Yili pig intestine, Yongcheng steel pepper all belong to this type. Yunnan instant-boiled hot pepper is the hottest pepper known in the world.

[answer]: pepper analysis: Solanaceae plant pepper, those who are not ripe (green) are called green pepper; those who are cooked (red) are called red pepper.

1. Linnai classification in the middle of 18th century (1753) Linnaeus first divided pepper into two species in his book species: annual pepper (Capsicum annuum L.) and shrubby pepper (Capsicum frutescens L.).

Pepper, also known as tomato pepper, sea pepper, hot pepper, hot horn, Qin pepper and so on, is a kind of pepper plant of Solanaceae. Capsicum is an annual herb. The fruit is usually conical or oblong, green when immature and bright red, yellow or purple when ripe, of which red is the most common.

Shredded ginger, ready to cook in a frying pan, add shredded ginger, fry out the fragrance and fish it out. The diversity of pepper varieties brings people a rich and colorful experience of eating chili peppers. The simplest classification of chili peppers can be divided into two categories: non-hot chili peppers and spicy chili peppers, which can be divided into two types according to the state of chili peppers: dry chili peppers and wet chili peppers.