It depends on which kind of pepper you like. The main varieties of pepper are: plump, line pepper, Yiduhong, eight feet, morning pepper, crown and so on. Pepper, also known as pepper, sea pepper, pepper, pepper, pepper and so on. It is a capsicum plant of Solanaceae. Pepper is an annual or perennial herb. Fruit is usually conical or rectangular, green when immature, bright red, yellow or purple when mature, with red being the most common. The causal skin of pepper contains capsaicin, which is spicy. Can stimulate appetite. The content of vitamin C in pepper ranks first among vegetables. 1, cherry pepper, with medium-sized leaves, round, ovoid or ovoid, and fruit as small as cherry, round or oblate, red, yellow or purplish, very spicy. Dry or watch, such as button pepper and five-color pepper in Chengdu. 2, cone pepper, the plant is short, the fruit is conical or cylindrical, and it grows upward, with a spicy taste, such as Cangping Chicken Heart Pepper; 3, clustered peppers, long and narrow leaves, clustered fruits, upward growth, deep red fruit color, thin pulp, strong spicy taste, high oil content, mostly cultivated as dry peppers, late ripening, strong heat resistance and virus resistance, such as Guizhou Qixing pepper; First, strengthen the stomach and help digestion. As mentioned above, pepper can stimulate the oral cavity and gastrointestinal tract, enhance gastrointestinal peristalsis, promote the secretion of digestive juice, improve appetite and inhibit abnormal intestinal fermentation. Some medical and nutrition experts in China investigated Hunan and Sichuan provinces and found that the incidence of gastric ulcer in these provinces and regions, which generally like to eat Chili, is much lower than that in other provinces and regions. This is because pepper can stimulate the release of prostaglandin E2, which is beneficial to promote the regeneration of gastric mucosa, maintain the function of gastrointestinal cells, and prevent and treat gastric ulcer. Second, prevent gallstones. Eating green peppers regularly can prevent gallstones. Green peppers are rich in vitamins, especially vitamin C, which can convert excess cholesterol into bile acids, thus preventing gallstones. People who have suffered from gallstones should eat more green peppers rich in vitamin C, which has a certain effect on relieving the disease. Red apples and peppers prevent and treat breast cancer-Researchers have recently discovered that "red-skinned" fruits and vegetables such as red apples and peppers can prevent and treat breast cancer and other tumor diseases. Third, improve heart function. Taking pepper as the main raw material, adding garlic, hawthorn extract and vitamin E to make a "health care product", which can improve heart function and promote blood circulation after eating. In addition, eating Chili regularly can reduce blood lipid and thrombosis, which has a certain preventive effect on cardiovascular diseases. Fourth, lower blood sugar. Jamaican scientists have proved through experiments that capsaicin can significantly reduce blood sugar levels. Fifth, relieve skin pain. Studies have found that capsaicin can relieve skin pain caused by many diseases. Sixth, pepper has the function of losing weight. Pepper contains a component that can dilate blood vessels, stimulate the body's heat production system, effectively burn body fat, accelerate metabolism, and accelerate body heat consumption, thus achieving the effect of losing weight. Pepper slimming coup-pepper, the guy who makes you love and hate, makes you cough and sweat but can't stop. Its delicate body is wrapped in a burning flame, and it is the most passionate and enthusiastic role in vegetables. Now, naughty, there is another reason you can't refuse: burning fat to lose weight and shaping Utoda's pepper slimming method-in the Japanese market, there are many kinds of peppers suitable for women. Japanese actress Utoda tried to lose weight by eating raw peppers. Eating a lot of raw peppers before meals, on the one hand, stimulates the stomach and doesn't want to eat, on the other hand, uses peppers to help burn calories. But after a while, her stomach couldn't stand it, and she vomited and felt dizzy, and even her physical condition was affected. Seven, cold-resistant spicy food has the function of "three links" to spread lung qi, dredge orifices and blood vessels. Eight, blocking radiation spices such as pepper, black pepper and curry can protect the DNA of cells from radiation damage, especially gamma rays. Nine, help longevity Chinese medicine believes that spicy food can not only promote blood circulation, but also enhance the activity of brain cells, which helps to delay aging and alleviate many diseases. Ten, warm the stomach to drive cold. According to Food Materia Medica, pepper can warm the spleen and stomach. If a cold has symptoms such as vomiting, diarrhea and stomachache, you can eat some peppers appropriately. Eleven, promote blood circulation. Pepper has certain medicinal properties, so it can "dispel wind [1] sweat, resolve phlegm and eliminate dampness." Modern medical explanation can promote blood circulation and improve cold, frostbite and vascular headache. Twelve, skin beauty. Pepper can promote hormone secretion in the body and improve skin condition. Many people think that eating spicy food will cause acne, but in fact, pepper is not a problem. Only a person who loves acne will add fuel to the fire if he eats Chili. Thirteen, reduce fat and lose weight. Capsaicin can accelerate the decomposition of fat, and rich dietary fiber can also reduce blood lipid to some extent. Chemical analysis of capsaicin capsaicin was alkaline by PH value test. The advantage of eating Chili peppers is that it can reduce the acid content in the human body at first. Because human diet likes acidic food and the acid content in the body is high, the toxins in the body cannot be effectively excreted. In order to balance the acid-base food chain in the body, we should also eat a small amount of food and vegetables containing capsaicin to ensure that the pH value is basically in a balanced state. If you eat spicy vegetables, you can add acidic substances when cooking spicy vegetables to reduce the content of capsaicin. The egg food we often eat is acidic, and the fried pepper with eggs tastes good, but it is not too spicy and delicious, and it will not bring too much stimulation to the stomach. In modern society, human diet can not guarantee the acid-base balance of the body, which leads to a state of multiple occurrences. Eating more alkaline food is good for your health. Edit this paragraph Chili is not suitable for people with hemorrhoids. If patients with hemorrhoids eat a lot of irritating foods such as peppers, it will stimulate the gastrointestinal tract, aggravate the pain of hemorrhoids, and even lead to symptoms such as bleeding. Patients with hemorrhoids should drink more water, eat more fruits and eat less or no peppers. People who suffer from eye diseases such as pinkeye and keratitis, eating peppers will aggravate eye diseases. In the course of treatment, a large number of spicy foods such as pepper, ginger, garlic, pepper and mustard will also affect the curative effect. Patients with chronic cholecystitis should avoid spicy foods such as pepper, white wine and mustard, because these foods can stimulate gastric acid secretion, easily cause gallbladder contraction and induce biliary colic. Although people with poor gastrointestinal function can increase their appetite, people with poor gastrointestinal function, especially patients with gastric ulcer, will have gastrointestinal mucosal inflammation and should avoid eating Chili. People with fever have symptoms such as fever, constipation, nosebleeds, dry mouth and sore throat. Eating spicy food will aggravate the symptoms. Within one week after delivery, eating pepper not only makes it "get angry", causing constipation and other symptoms, but also affects the baby and aggravates the baby's getting angry. The oral cavity of patients with oral ulcer is sensitive to salty, spicy, sour and bitter taste, and eating Chili will aggravate the pain. Thin people should not eat more peppers. From the point of view of traditional Chinese medicine, thin people are mostly yin deficiency and heat constitution. The so-called "thin people have more fire", that is, virtual fire, often manifested as dry throat, bitter mouth, bloodshot eyes, top-heavy and irritable. If you eat more peppers, it will not only aggravate the above symptoms, but also easily lead to bleeding, allergies and inflammation, and in severe cases, there will be sore infection. Hyperthyroidism patients should not eat Chili, because hyperthyroidism patients are prone to tachycardia, and eating Chili will further accelerate their heartbeat. Patients with kidney disease should not eat Chili. Studies have proved that foods and spicy condiments containing spicy ingredients such as pepper, onion, ginger, garlic, curry, mustard and pepper, as well as vegetables containing a lot of volatile oil such as leek, celery and radish, are often excreted through the kidneys during human metabolism. These spicy ingredients have different degrees of stimulation to the kidneys, which will affect renal function in severe cases. Therefore, patients with kidney disease should not eat. In addition to these patients, patients with hypertension, urinary calculi and wind-heat should also pay special attention not to eat Chili. In fact, normal people should also pay attention to eating spicy food. Pepper should not be eaten when taking vitamin K and hemostatic drugs, and it should not be eaten with carrots and animal livers at the same time. In addition, we should do what we can according to our eating ability, otherwise eating will be addictive, but it will have adverse effects on our health. Some peppers are spicy when bitten, some are spicy when swallowed, some are spicy after eating, some are spicy in front of the tongue, some are spicy in the throat, some smell spicy and taste more spicy, and some are so spicy that they choke a few meters away. Pepper is very spicy, there are many kinds and tastes different. The characteristics of spicy are different, and the degree is also very different. 19 12 years, the pharmacist Svikol of Parker Davis Pharmaceutical Factory in the United States invented a method for measuring the hotness, that is, by measuring the capsaicin content in peppers, the hotness was divided into 0 ~ 300,000 units, and this method has been used ever since. The Spanish sweet pepper without spicy taste has a spicy degree of 0 units, and the Mexican Habanella pepper has the highest spicy degree of 300,000 units. From the color point of view, the degree of spicy has a certain relationship with the color of pepper. Generally, red pepper is hotter than green pepper, and green pepper is hotter than purple, yellow and black pepper. This is because peppers turn red when they are ripe, with the strongest spicy taste, and yellow and purple peppers are mostly sweet peppers. At present, there are many kinds of peppers in the world, and the experience of eating spicy food is different. For people who don't eat spicy food, whether they are not afraid of spicy food, spicy food or spicy food, it is always difficult to understand that these spicy people are addicted to spicy food. Let's look at the origin of spicy addiction. Zhitian pepper is the smallest variety of pepper and tastes very spicy. Its tail is straight (also called pepper). Generally, it is dried and ground as seasoning after ripening. In recent years, some people have planted Zhitian pepper as ornamental pepper. The hottest pepper in the world is spicy, which belongs to the genus Capsicum of Solanaceae and is a variety of wild millet spicy. Shuanlai Dai language: "Ma's swelling line", with bright color and pungent smell, Dehong called it Shuanlai, also known as Xiangbi Spicy. Dehong Prefecture is a subtropical region bordering Myanmar. Elephants often haunt here. It is said that because the elephant accidentally bumped into this pepper with its nose, the spicy elephant ran wildly and its nose kept shaking, hence the name "spicy". Shuan Shuan Spicy is produced in Dehong, Baoshan, Simao, Banna and the subtropical mountainous areas in northern Myanmar, among which Dehong spicy is the strongest, with the highest planting area and yield. Its fruit is conical, and the peel is slightly wrinkled, showing a "knot" shape. It is green when it is immature, and turns bright red or orange when it is mature, with red being the most common. In the second half of 2007, CCTV 2, Time 1, Global News and many powerful websites in China reported that in February 2007, "Devil Pepper" produced in eastern India was recognized as the hottest pepper variety at present. Tested by international authoritative organizations, each unit of "Devil Pepper" contains more than 654.38+00,000 "scovill" spicy units, reaching the highest level of spicy degree. It is twice as hot as the previous record holder-the red "Savanna" lantern pepper produced in California, while the average Mexican green pepper is only 0.25-0.8 million Scoville units, and the famous Hainan morning pepper in China is about10.5 million scovill units, which is less than one sixth of that of "Devil Pepper". According to the international standard of spiciness (DB/T275—2006), the unit of scovilleheatunits is 10000, and the abbreviation: shu is 1K, and every 10K is 1. The media only reported that Indian "devil pepper" is hotter than 1 ten thousand "scovill" units, that is, 100K, which is higher than 10. No accurate data was reported, because the highest international spiciness is 10. In 2006, Dehong Luxi "Xiangbi Shuaspicy" dried pepper was sent to the Food Science Research Institute of Hunan Agricultural University for testing. The capsaicin content in the sample is 19.8 148mg/g, the dihydrocapsaicin content is 6. 1074mg/g, and each unit of "Xiangbi Shuan Spicy" dried pepper contains 444.65438+. "Xiangbi Shuan Spicy" is mainly flavored with fresh fruit. It is enough to crush the fruit and rinse it in soup and water a few times, but some people who are good at spicy food dare to eat it directly. Because of its strong spicy taste and unique pungent taste, it does little harm to the gastrointestinal tract, so it is often accompanied by a period of "spicy nose", and occasionally it feels tasteless without it. The hottest pepper in the world before, Indian devil pepper: there is a kind of pepper in the mountains of northeast India. Because it is extremely spicy, the locals call it "devil pepper". In February 2006, this pepper was confirmed by Guinness World Records as the hottest pepper in the world. "Devil Pepper" is famous for its spicy taste. The spicy degree exceeds 1 10,000 "Scobie", which was once recognized by Guinness as the hottest pepper in the world. "scovill" is the unit of spiciness, which is generally considered as the hottest Mexican red pepper, and its spiciness is only 65,438+100,000 "scovill". In addition to eating, "devil pepper" is also commonly used to treat stomach diseases and relieve summer heat in the local area. After entering the Guinness Book of Records, "Devil Pepper" became famous overnight and its value rose rapidly. Today, the price of "devil pepper" per kilogram is 250 rupees (about 6.2 US dollars), which is 50 rupees (about 1.24 US dollars) higher than the original. Nowadays, the local people realize the value of "devil pepper" and begin to pin their hopes of getting rich on this finger-sized pepper and increase the planting quantity. Eating Chili helps to alleviate atherosclerosis: for most people, the spicy degree of Chili is only felt by the taste organs, but in fact, the spicy degree is still linked to nutrition. Pepper is nutritious and can prevent diseases. Pepper is rich in vitamin C, β-carotene, folic acid, magnesium and potassium. Capsaicin in pepper also has anti-inflammatory and antioxidant effects, which helps to reduce the risk of heart disease, some tumors and other chronic diseases with age; In several human experimental studies, it is found that meals with peppers can increase human energy consumption and help to lose weight; Last year, an article published in the British Journal of Nutrition also pointed out that eating Chili regularly can effectively delay the development of atherosclerosis and the oxidation of lipoprotein in the blood. In addition, people used to think that eating Chili regularly might irritate the stomach and even cause gastric ulcer. But the opposite is true. Capsaicin can not only increase gastric acid secretion, but also inhibit gastric acid secretion and stimulate alkaline mucus secretion, which is helpful to prevent and treat gastric ulcer. Milk can relieve the spicy taste. When you eat Chili, you will feel very spicy, and naturally you will want to drink water or eat some staple food to dilute the spicy feeling. In fact, the effect of doing so will not be ideal. In fact, capsaicin is closely bound to nerve receptors on the taste organs, and capsaicin is a water-insoluble substance that can only be bound to fat, oil and alcohol. But "soy sauce" and "salt" can also help ease the spicy taste. Method: directly contain a mouthful of soy sauce, and spit it out after a while when it feels not spicy; Where is the salt? Just put a spoonful of salt in your mouth or grab a little with your hands for ten or twenty seconds. Spit it out, drink water and brush your teeth. It is not difficult to explain why beer can dilute the spicy taste more easily than water. But the best food to relieve spicy taste is milk, especially skim milk. Although it was thought that the lipid in milk can better combine with capsaicin, the current research found that the really effective component is casein in milk. Other spicy foods are also good for your health. In addition to pepper, pepper, ginger, garlic, mustard and other foods are spicy, but their functional components are somewhat different from pepper. Gingerol, a spicy substance in ginger, can promote blood circulation, make the face rosy and stimulate appetite. Allicin, an irritant substance in garlic, has multiple effects of lowering blood pressure, blood lipid, blood sugar and cancer. Diallyl disulfide, an irritating volatile substance in onion, has the efficacy of disinfection and sterilization. If the above foods and peppers are eaten alternately, they can benefit from it "comprehensively". Commonly used to treat cough and cold It is generally believed that red pepper has been used to treat cough, cold, sinusitis and bronchitis for a long time. There is a phytochemical called "capsaicin" in red pepper, which can remove nasal congestion. The researchers say that capsaicin is similar to cold medicine and cough medicine sold in some pharmacies. Eating Chili is better than taking medicine because there are no side effects at all. Experts also believe that pepper can not only make the respiratory tract unblocked, but also reduce cholesterol in the blood. Experiments show that low-density lipoprotein cholesterol can be reduced when high-dose capsaicin and a small amount of saturated fat are fed. Chili peppers and leaders The great leader, President Mao Zedong, likes Chili peppers. There are many stories and legends about eating Chili. The most typical one is the legend that "the hotter the food, the more revolutionary it is". The new effect of pepper on weight loss If it is too spicy in hot summer, it will make people feel easy to get angry. In fact, eating peppers in summer is also a good way to lose weight. Obesity has become one of the main threats to public health, which is closely related to diabetes, hypertension and heart disease. People can prevent obesity in many ways, including a reasonable diet. Capsaicin, which is rich in pepper, can burn fat and lose weight. Studies have shown that capsaicin can reduce calorie intake and blood lipid levels, and has the effect of inhibiting obesity, but the mechanism of capsaicin has not been revealed. Researchers from the American Chemical Society fed two groups of experimental mice high-fat foods with and without capsaicin. The results showed that the weight of experimental mice fed with capsaicin decreased by 8%, and the levels of at least 20 main protein in their body fat changed. Studies have proved that capsaicin can inhibit fat accumulation and lose weight by inducing some protein changes in animals [Pepper Ink Painting 4, Long Pepper, short to large plant type, strong branching, small or medium leaves, generally drooping fruit, long, sharp, slightly curved, horn-like, horn and line. Thin or thick flesh, thin and spicy, used for drying, pickling or making Chili sauce, such as Shaanxi pepper; The meat is thick and moderately spicy, suitable for fresh food, such as Changsha horn pepper; 5. Sweet persimmon pepper has weak branches, large leaves and large fruits. According to the growth branching and fruiting habits of pepper, it can also be divided into infinite growth type, limited growth type and partial limited growth type.