Pepper is native to tropical areas of Central and South America. /kloc-At the end of 0/5, Columbus brought pepper back to Europe after discovering America, and pepper also spread to other parts of the world. It was introduced to China in Ming Dynasty. There is a record of pepper in Chen Haozi's "Flower Mirror" in Qing Dynasty. Nowadays, it is widely planted in all parts of China and has become a popular vegetable.
Pepper, pepper, horn pepper, red sea pepper, sea pepper, vermicelli pepper, big pepper, spicy tiger.
Capsicum frutescens L. [C. annuum L.] belongs to the genus Capsicum in Solanaceae, and its fruits, roots and stems can be used as medicine. In June and July, when the fruit is red, it is harvested and dried.
Fruit: Xin re.
Results: Warming the 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.
Fruit 1 ~ 3 money; Apply appropriate amount of root externally, decoct and wash the affected area.
Patients with gastric and duodenal ulcer, acute gastritis, tuberculosis, hemorrhoids or eye diseases are prohibited.
(1) There are many kinds of peppers, among which: morning pepper. Trypanosoma (mill. ) Bailey; Pepper. Sturt (bundle). ) Bailey; Pepper. Pointy fingers. ; Morning pepper, a kind of long pepper. In short, the fruit can be long and spicy, round and not spicy, such as persimmon pepper (persimmon pepper) is not used as medicine, green pepper is not used as medicine.
(2) Pepper is irritating, and people with sores, toothaches, hemorrhoids and eye diseases are not suitable for eating.
National Chinese herbal medicine compilation
Thin figure, eat less pepper 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. Thin man. 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.
Common diseases of pepper:
Pepper bacterial wilt
Pathogenic characteristics:
When a plant is sick, the leaves at the top of the diseased plant wither during the day and recover in cloudy days or sooner or later. After 2 ~ 3 days, the leaves remained green, but the whole plant withered. Cut the diseased stem, the catheter is brown, soak the incision in water, and the white turbid bacterial liquid flows out from the incision.
Law of occurrence:
Pepper bacterial wilt is a bacterial disease, which is serious when the soil temperature reaches 20-25℃, the temperature reaches 30-37℃ and the soil water content reaches more than 25%. When the rainstorm suddenly clears up, the temperature rises rapidly, the humidity is high, the transpiration is large, the bacteria activity is vigorous, the number of sick plants increases, and the harm is serious. When the soil pH value is 6.6, the bacteria are suitable for development.
Prevention and control methods:
(1) Selection of disease-resistant varieties;
(2) Adjust soil pH, and apply 50-100kg lime per mu;
(3) implement crop rotation to prevent continuous cropping or continuous cropping;
(4) Check in time, immediately pull out and burn the diseased plants, and sprinkle lime powder in the holes; At the initial stage of the disease, a bag of 100-200 ppm of agricultural streptomycin or kasugamycin and 150 kg of water can be mixed to moisten the soil for three times in a row, and the roots can be irrigated every 10- 15 days for two or three times in a row.
Pepper wilt
Pathogenic characteristics:
The disease can occur in the whole growth cycle, and it occurs at the base of stem at seedling stage, and it occurs at seedling stage, and the base of stem is soft rot or collapse in dark green water, that is, collapse at seedling stage; Some stems are dark brown at the base, and seedlings wither and die; Leaf infection, the lesion is round or nearly round, 2~3 cm in diameter, with yellow-green edge and dark brown center; The fruit was infected at the pedicel, and the primary dark green spots were soaked in water, which quickly turned brown and soft rot. When the humidity is high, a white mold layer grows on the surface, that is, sporangium and sporangium. After drying, dark brown stripes are formed, and the branches and leaves above the diseased area quickly wither.
Law of occurrence:
Pathogens overwinter in soil or diseased tissues in the form of mycelium and oospores, and oospores are spread by splashing rainwater and irrigation water. The optimum temperature for the development of pathogens is 23-3 1 degree, and high temperature and high humidity are beneficial to the occurrence of pathogens.
Prevention and control methods:
(1) If pepper blight is soil-borne, the roots must be irrigated with pesticides.
(2) The key time for prevention and control is the middle and late June? During the flowering and fruiting period of pepper, root irrigation is generally carried out within 1-2 days after the first watering.
(3) The best effective pesticide is 25% Zaoshuangling or 58% Zaoshuangling manganese-zinc root irrigation, with a concentration of 500 times and 0.3-0.4 kg per hole.
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. Records of Huayang and Shudi in Jin Dynasty, which are more than 0/600 years ago/kloc-,say that Shu people are "tasty and fragrant". 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.
energy
Ginger belongs to the family Zingiberaceae. There are tender ginger and old ginger, tender ginger is used for pickles, and old ginger is better as medicine.
Sexual taste:
Xinwen
Composition:
Contains spicy and aromatic ingredients. The irritating component is gingerol in the aromatic volatile oil. Among them, there are mainly gingerol terpenes, fennel, camphor terpenes, gingerol, eucalyptus oil essence, starch, mucus and so on.
Function:
It is an aromatic and spicy medicine for invigorating the stomach, which has the functions of warming the middle energizer, sweating, stopping vomiting and detoxifying, and is especially suitable for fish and crab poisoning, Pinellia ternata, Arisaema tuber and other drug poisoning. Suitable for exogenous wind-cold, headache, excessive phlegm, cough, stomach cold and vomiting; After suffering from ice, snow, dampness and cold, drinking with ginger soup can promote blood circulation, remove blood stasis and dispel cold evil.
【 exogenous cold, fever due to head disease, or getting wet in the rain, cold and abdominal separation, etc. 】: Slice 30 grams of ginger, add brown sugar, brew with boiling water, or cook for a while. After drinking it while it is hot, it will be better to sweat on the bed (such as adding scallion).
【 Bronchial Asthma 】: Slice 30g of ginger, mash it to get juice, mix it with 9g of white mustard seed, add Chinese liquor and grind it into paste, wrap cotton balls with gauze and dip it in medicinal plaster, and massage Shu Fei, Dazhui and Zhongshan for 10 minute each, with local burning sensation as the degree. Or take the second layer of gauze, cut it to the size of chess pieces, stick it on these three acupoints for about 1 hour, and then take it off, whichever is not blistering.
[Food poisoning, such as abdominal pain, vomiting, diarrhea, etc. Poisoning caused by eating fish and turtles]: 30g of ginger and 30g of perilla leaves are decocted with appropriate amount of brown sugar twice a day.
[Chronic gastritis, stomachache, vomiting mucus or clear water]: Ginger 12g, dried tangerine peel 12g, decocted in water, two or three times a day, has the effect of relieving pain and vomiting.
【 Trauma, sprain, lumbar muscle strain, lumbago, limb joint extension, chronic pleurisy, intercostal neuralgia, localized peritonitis, chronic appendicitis, abdominal pain, etc. 】: Ginger and taro are equal, peeled and chopped, mashed into mud, ginger mashed into juice, stirred together, then added with appropriate amount of flour, stirred into paste, spread on a cloth, and pasted on the affected area (such as winter) according to the size of the affected area. This medicine has a good effect and has been effective many times. Note that this medicine must be prepared temporarily and used on the same day. We call it ginger and taro paste, and some people call it blind paste sausage. It is said that sticking it on the affected area of acute appendicitis can also reduce fever and change the hemogram. It is worth popularizing and studying deeply.
[When the bone tuberculosis is not festering]: Chop a large amount of ginger (or dried ginger), add water to boil, soak it with a towel, screw it until it is half dry, scald the affected area while it is hot, and then change it when it is cold. You can change the hot ironing between two towels until they turn red locally, once a day 1 time. There were cases of persistent burns, so they were cured.
【 Bone loss due to wind-cold, joint pain, and cold sensation in the affected part 】: Ginger and scallion are equally chopped, mashed and stir-fried, and the affected part is covered with cloth, and replaced when it is cold, three times a day.
[When eating raw Pinellia ternata or raw male stars, raw wild taro, konjac, etc. Eating by mistake, but the mouth is numb]: chewing ginger quickly can relieve it.
[Chronic cough of the elderly]: half a spoonful of ginger juice, 1 spoonful of Tang Yi, taken with boiling water, 2-3 times a day.
ginger
energy
This product is the fresh rhizome of ginger. Excavate in autumn and winter to remove fibrous roots and sediment.
Ginger: When used, remove impurities, wash and cut into thick slices.
This product is irregular block, slightly flat, with finger branches, 4 ~18cm long and1~ 3cm thick. The surface is yellowish brown or grayish brown, with connections, and there are stem marks or buds on the top of branches. Brittle, easy to break, pale yellow in cross section, obvious ring pattern in endodermis, and scattered vascular bundles. The smell is unique and the taste is spicy.
Xin, slightly warm. Enter lung, spleen and stomach meridians.
Relieving exterior syndrome, dispelling cold, stopping vomiting, resolving phlegm and relieving cough. Used for common cold due to wind-cold, vomiting due to stomach cold, and cough due to cold phlegm.
3 to 9 grams.
Put it in a cool and humid place, or bury it in wet sand to prevent freezing.
(1) Ginger is used for relieving exterior syndrome, mainly for dispelling cold. It is often used to treat mild colds, decoct soup, and take it with brown sugar while it is hot, which often leads to sweating. It can also be used as a drug to prevent colds. Ginger has a weak sweating effect, and is often used with Ephedra and Cinnamomum cassia. Ginger, as an auxiliary drug for sweating and relieving exterior syndrome, can enhance sweating power. Ginger is an important drug for treating vomiting, which can be used alone to treat vomiting caused by stomach cold. It can also be used for vomiting due to stomach heat. Combined with Pinellia ternata, Zhu Ru and Huang. Ginger can detoxify fish and crabs, and can be used alone or together with perilla. In addition, ginger can detoxify Pinellia ternata and Rhizoma Arisaematis, and can be used for symptoms such as hoarseness, tongue swelling and numbness caused by Pinellia ternata and Rhizoma Arisaematis. Therefore, ginger is often used together to reduce their toxicity when processing Pinellia ternata and Rhizoma Arisaematis.
(2) Ginger juice: Ginger is washed, mashed and twisted into medicine. The taste is spicy and slightly warm. It has the effect of resolving phlegm and stopping vomiting, and is mainly used for nausea, vomiting and cough with excessive phlegm. Generally, the dosage is three to ten drops, taken orally.
(3) Ginger skin: the skin of ginger. It tastes spicy and cold. It has diuretic and repercussive effects, and is suitable for dysuria and edema. Can be paired with winter melon skin and mulberry skin. Generally, the dosage is 50 cents to 1 yuan and 50 cents, and it is decocted.
(4) stew ginger: clean the original fresh ginger, wrap it in papyrus, soak it in clear water, and simmer it directly on the fire until the papyrus is brown and the ginger is cooked; Or just set fire to it. It is pungent and warm, and has the effect of stopping vomiting.