What is Chili noodles?

Pepper, also known as pepper, sea pepper, pepper, pepper, pepper and so on. It is a capsicum plant of Solanaceae. Capsicum belongs to Panicum. 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.

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.

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Alias Chili, Chili, Horn Pepper, Red Sea Pepper, Sea Pepper, Fan Pepper, Big Pepper and Spicy Tiger.

It comes from pepper. The fruits, roots and stems of Capsicum in Solanaceae 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.

Functional indication

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.

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.

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(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.

Excerpted from the National Collection of Chinese Herbal Medicine

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.

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.

Common diseases

1, 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.

2. 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.

Effects of Pepper on Health

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 an ingredient that can effectively burn body fat and promote metabolism, thus achieving the effect of losing weight. In the Japanese market, there are many kinds of pepper products suitable for women to eat.

Pepper slimming trick-pepper, the guy who makes you love and hate, makes you 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, it has another reason that you can't refuse: burning fat, cultivating oneself and shaping the body.

Utoda's Chili Diet-Japanese actress Utoda tried to lose weight with 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.

Everything has advantages and disadvantages, so does pepper. These are all the benefits of eating spicy food. Let's talk about the disadvantages of pepper first.

Pepper is not suitable for people to eat.

First, patients 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.

Second, people with eye diseases.

Patients suffering from eye diseases such as pinkeye and keratitis, eating Chili 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 can stimulate gastric acid secretion, easily cause gallbladder contraction and induce biliary colic.

Fourth, people with poor gastrointestinal function.

Although eating pepper can stimulate appetite, people with poor gastrointestinal function will have gastrointestinal mucosal inflammation and should avoid eating pepper.

Are you suitable for eating Chili?

Fifth, have a fever.

People with fever, constipation, nosebleeds, dry mouth, sore throat and other fever symptoms, eating spicy food will aggravate the symptoms.

Sixth, motherhood

Within a week after delivery, eating Chili peppers not only makes women "get angry", but also causes constipation and other symptoms, which will also affect the baby and aggravate the baby's getting angry.

Seven, oral ulcers.

The patient's mouth is sensitive to salty, spicy, sour and bitter taste, and eating Chili will aggravate the pain.

These patients should pay special attention not to eat spicy food. In fact, normal people should eat spicy food in moderation, and should do what they can according to their own eating ability. Otherwise, eating and eating will be addictive, but it will have adverse effects on the body.

Other supplements

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 spicy at a distance of several meters.

Pepper is hot and varied, and its taste is 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.

Cone-shaped red pepper fruit

It is the smallest variety of pepper, and it tastes very spicy. The tail of pepper is straight up (also called morning pepper). Generally, it is dried and ground as seasoning after ripening. In recent years, some people have planted Zhitian pepper as ornamental pepper.

Indian devil pepper: the hottest pepper in the world

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 this year, this pepper was recognized as the hottest pepper in the world by Guinness World Records.

"Devil Pepper" is famous for its spicy taste. The spicy degree exceeds 654.38+00,000 "Shi Gao Bi Er", which was confirmed by Guinness as the hottest pepper in the world. "Shigaobil" is the unit of spiciness of pepper, which is generally considered as the hottest Mexican red pepper, and its spiciness is only 65438+100000 "Shigaobil". 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, 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 number of plants.

Eating Chili helps to alleviate atherosclerosis;

For most people, the spicy degree of pepper can only be felt through 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, beta 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 taste. 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. 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".

It is often used to treat cough and cold.

It is generally believed in the medical field 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.

Pepper and the leader

Chairman Mao Zedong, the great leader, likes to eat Chili. 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".