Chili pepper 红尖椒 （ hóng jiān jiāo ）
Classification: Solanaceae, Genus Capsicum
Calories: 62kcal/100g
Nutritional value: Lowers cholesterol、Promotes intestinal movement、Aids digestion
Not suitable for: Patients with hyperthyroidism、 Nephritis、Chronic bronchitis、Hypertension、Eye diseases should avoid consumption
Introduction: Red chili pepper is pungent and warm, capable of reducing body temperature through sweating and relieving muscle pain. It has strong antipyretic and analgesic effects. The active component in red chili peppers, capsaicin, is an antioxidant that can inhibit the metabolism of cells related to cancer, thereby reducing the occurrence of cancer cells. The strong spicy flavor of red chili pepper stimulates the secretion of saliva and gastric juice, increases appetite, promotes intestinal movement, and aids digestion. When selecting fresh red chili peppers, choose ones with firm skin, thick and tender flesh, without insect bites, black spots, or rotting. High-quality red chili peppers are translucent, shiny, fresh, plump, and have a strong spicy taste. When purchasing, look for bright and fresh peppers with a translucent red color. If you want to use them for pickling, it is better to choose autumn chili peppers. Autumn chili peppers have thick flesh, a red color, strong spiciness, good firmness, and are less likely to become soft when soaked.