The alias Capsicum annuum Linn, belonging to the genus Capsicum in Solanaceae, is derived from capsicum, capsicum, horn pepper, red pepper, sea pepper, fan pepper, big pepper, hot tiger and wide pepper, and its fruits, roots and stems are used as medicine. In June and July, when the fruit is red, it is harvested and dried. Sexual taste and meridian tropism: pungent and hot. Indications: Warming middle warmer to dispel cold, invigorating stomach and promoting digestion. Used for stomach cold pain, flatulence and dyspepsia; External use for chilblain, rheumatalgia and lumbago. Root: promoting blood circulation and reducing swelling. Frostbite for external use. Usage and dosage: fruit 1 ~ 3 money; Apply appropriate amount of root externally, decoct and wash the affected area. Pay attention to patients with gastric and duodenal ulcers, acute gastritis, tuberculosis, hemorrhoids or eye diseases. Excerpts from the national collection of Chinese herbal medicines are thin and eat less peppers in winter. In the cold winter, many people like to eat peppers to resist the cold. According to traditional medicine, although pepper can dispel cold, stop dysentery, kill insects, stimulate appetite and promote digestion, attention should be paid to the harmony of five flavors (sour, bitter, sweet, pungent and salty) in diet. Too much passion for pepper will easily lead to imbalance between yin and yang of viscera and produce diseases. Excessive lung qi has the functions of xuanhua, promoting qi circulation and promoting blood circulation. Eating too much can easily lead to excessive lung qi, consuming gas and yin, leading to decreased immunity and catching a cold, with symptoms such as dry throat, red eyes, burning nose, dry mouth and tongue pain, rotten mouth, nosebleeds and toothache. Dampness and heat aggravate the condition. Overeating spicy food is easy to aggravate the damp heat in the body, which is manifested as acne on the skin, increased blood pressure, aggravated hemorrhoids and nosebleeds. Therefore, people who belong to the following situations should pay special attention to reducing spicy food in winter: 1. A person with a thin figure. Traditional Chinese medicine believes that thin people are mostly yin deficiency and heat excess, which is often manifested as dry throat, bitter mouth, red eyes, top-heavy, irritable and irritable. Excessive consumption of spicy food will aggravate the above symptoms, leading to bleeding, allergies and inflammation. 2. Patients with hyperthyroidism. Patients with hyperthyroidism are often in a state of high excitement, and excessive consumption of irritating foods such as peppers will aggravate the symptoms. 3. Patients with nephritis should not eat Chili. Studies have proved that in the process of human metabolism, spicy components are often excreted through the kidney, which stimulates renal parenchymal cells to varying degrees. 4. Patients with chronic gastrointestinal diseases, hemorrhoids, dermatitis, tuberculosis, chronic tracheitis and hypertension. Pepper originated in tropical South America and was introduced to Hunan and China in the late Ming Dynasty. Hunan's geographical environment is called "lowly and wet land" in ancient times, which is rainy and humid. Pepper has the effect of keeping out cold and expelling wind and dampness; In addition, Hunan people take rice as their staple food all the year round, which can directly stimulate saliva secretion, stimulate appetite and increase appetite. When people eat more, they form a spicy custom. People in Hunan eat peppers in various ways. Soak the red pepper in a sealed acid jar, which is sour and spicy, and it is called "hot and sour"; Combine red and spicy, pepper and garlic, and call it "spicy"; Chop up the big red pepper and pickle it in a sealed jar, which is salty and spicy, so it is called "salty and spicy"; Chop red pepper, mix in dried rice flour, and marinate in a sealed jar. When eating, it can be fried or mashed, which is called "spicy"; After red pepper is crushed, garlic seeds and fragrant black beans are added and soaked in tea oil, which is rich in flavor and is called "oily and spicy"; Barbecue the red pepper in the fire, then peel off the thin skin and mix with sesame oil and soy sauce. Spicy and sweet, it is called "fresh and spicy". In addition, dried and fresh peppers can also be used as cooking ingredients, and there are many ways to eat them. Especially in Miao Village, Xiangxi Dong nationality township, whenever guests come, they always entertain them with dried Chili stew. When persuading guests, they always politely invite them to eat "Chili" instead of "meat" again and again, which shows that they like spicy food very much. In recent years, Hunan cuisine has been welcomed by customers in Europe, America and Southeast Asia, especially the United States and Canada. In the United States, in front of some Hunan restaurants, there is a sign painted with big red pepper, which says Hunan pepper, and the apron of the waitress in the museum is also embroidered with big red pepper. Pepper is called sea pepper by Sichuanese, which means it comes from overseas. Textual research tells us that Li Shizhen's Compendium of Materia Medica in Ming Dynasty has no shadow of pepper. Pepper was introduced into China from America in the late Ming Dynasty, and was called "Pepper" at that time. At first, it was only used as an ornamental crop, just like the invasion of other creatures. The earliest people in China who ate Chili peppers were all in the lower reaches of the Yangtze River, the so-called "Xiajiang people". When Xiajiang people tried peppers, Sichuanese didn't know what peppers were. Interestingly, pepper was first introduced from Jiangsu, Zhejiang and Guangdong, but it was not fully utilized in those places, but spread to the upper reaches of the Yangtze River and southwest China. This is also a typical example of Sichuanese absorbing the advantages of the world in diet and constantly bringing forth the new. After Jiaqing in the Qing Dynasty, Guizhou, Hunan, Sichuan and Jiangxi all "planted vegetables". "There are no peppers and mustard, but there are a lot of soups". "Choose extremely spicy ones, and every meal should be spicy." It shows that the history of Sichuan people eating sea pepper is about 400 years. Eating pepper is an old tradition in China and Sichuan. The Jin Dynasty's Huayang Kingdom and Shu Kingdom, which is more than 1600 years ago, records that Shu people are "delicious". Zanthoxylum bungeanum originated in China, which is a unique spice in China. So far, it has not been used in western food. As early as in the Book of Songs, there were many references to such things as "pepper". In the Book of Songs, Zhou Song said: "Pepper has its fragrance, which means that pepper has fragrance and can make people live a long and safe life. It is also recorded in Qi Shu Yao Min. As a traditional Chinese medicine, Zanthoxylum bungeanum is widely used. The earliest pharmaceutical work in China, Shennong Herbal Classic, has the function of Zanthoxylum bungeanum. " "Compendium of Materia Medica" says that pepper can be "not white for a long time, but intellectual man fit for years". Zanthoxylum bungeanum was originally wild in the area below 1000 meters above sea level in Qinling Mountains. Now it is distributed all over the country. North China and Southwest China are the main producing areas. Historically known as Sichuan pepper, Han pepper, Ba pepper, Qin pepper, Shu pepper and so on. Look, how many names are related to Sichuan! I boldly speculate that the new plants introduced from abroad in the late Ming Dynasty were named Zanthoxylum bungeanum and sea pepper, and may also refer to the name of Sichuan pepper. The name of pepper may be the same. Pepper can be used as a main course, as a side dish or soup. Pepper should be used as a side dish in summer, and foods with the functions of nourishing yin, reducing dryness and purging heat should be selected, such as duck, shrimp, crucian carp, lean meat, bitter gourd, loofah, cucumber, lily, Sophora japonica, Toona sinensis and kohlrabi. When the spicy taste of pepper stimulates the nerve endings in the tongue and mouth, the brain will immediately order the whole body to "enter a state of alert": the heart beats faster, saliva or sweat secretion increases, the stomach doubles "work" and releases endorphins at the same time. If you take another bite, your brain will think that there is pain coming and release more endorphins. The sustained release of endorphins will make people feel relaxed and excited, resulting in "pleasure" after eating spicy food. Another factor of pepper addiction is the role of capsaicin. When the taste cells are exposed to capsaicin, they will be more sensitive and feel the delicious food. People eat Chili, as long as they don't hurt their mouths, their taste becomes sensitive. In addition, when eating peppers, the secretion of saliva and gastric juice in the mouth increases, and gastrointestinal peristalsis accelerates. People eat poorly and eat less, so they have the idea of eating Chili. In fact, whether you are spicy or not, eating pepper in moderation has a certain therapeutic effect on the human body. 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. 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. Pepper is not suitable for people to eat. 1. 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 bleeding and other symptoms. Patients with hemorrhoids should drink more water, eat more fruits and eat less or no peppers. Second, people with 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. Third, patients with chronic cholecystitis Patients with chronic cholecystitis should avoid spicy foods such as pepper, white wine and mustard, because these foods have the effect of stimulating gastric acid secretion, which is easy to cause gallbladder contraction and induce biliary colic. Fourth, people with poor gastrointestinal function can increase their appetite, but people with poor gastrointestinal function, especially patients with gastric ulcer, will have inflammation in the gastrointestinal mucosa and should avoid eating peppers. People with fever have symptoms such as fever, constipation, nosebleeds, dry mouth and sore throat. Eating spicy food will aggravate the symptoms. Sixth, maternal women eat peppers within one week after delivery, which not only makes them "get angry", but also causes constipation and other symptoms, and it will also affect the baby and make the baby get angry. Seven, patients with oral ulcers are sensitive to salty, spicy, sour and bitter tastes. Eating Chili will aggravate the pain. 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. 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. However, "king of sauce" and "salt" also help to alleviate 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 fruits of pepper and its varieties are of therapeutic value. Also known as pepper, spicy eggplant, sea pepper, pepper, chicken mouth pepper. It is cultivated in most areas of China. There are many varieties, such as Dahongpao, Big Gold Bar, Second Gold Bar, Chaotian Pepper, Rice Pepper, Horn Pepper and Qixing Pepper. Picking immature (green) fruits in summer and autumn is called green pepper; Picking ripe (red) fruit is called red pepper. Wash and set aside. Red peppers can be dried and set aside. Go to Wendy when you use it. [performance] Xin re. It can warm the middle warmer, strengthen the stomach, dispel cold, dry dampness and sweat. [Reference] Spicy components, mainly capsaicin and dihydrocapsaicin; It also contains volatile oil, protein, calcium and phosphorus, and is rich in vitamin C, carotene and capsaicin. This product has strong local irritation; Oral administration can stimulate appetite and promote gastrointestinal digestive function; Capsaicin can stimulate the taste receptors of human tongue, and reflexively cause a temporary increase in blood pressure, which generally recovers after 10~ 15 minutes. 【 Usage 】 Used for deficiency and cold of spleen and stomach, loss of appetite, cold feeling in abdomen, and watery diarrhea; Cold and dampness stagnate, eating less moss, being tired, and having limb pain; Cold and cold, aversion to cold and no sweat. [Usage] Stir-fried, boiled, ground or eaten raw. [Precautions] It is advisable to choose something that is not too spicy, spicy, oily and fleshy. It is not advisable to eat too much. Overeating can cause dizziness, dry eyes, burning mouth, abdomen or anus, pain, diarrhea and herpes on the lips. It is not suitable for patients with yin deficiency and excessive fire, cough, hemoptysis, hematemesis, hematochezia, eye diseases, boils, digestive tract ulcers, etc. [Attachment] 1, stir-fried lobster sauce with green peppers: 250g of green peppers, cut into small pieces, and stir-fry in a pot until soft; In addition, stir-fry with an appropriate amount of cooking oil, add 250g of lobster sauce, stir-fry, add a little pepper, stir-fry and mix well. Black lobster sauce is an appetizer, fried with green pepper, moderately salty and spicy, fragrant and delicious. It is more suitable for patients with spleen and stomach deficiency and cold and loss of appetite.