Jizhou Tianying Pepper (a specialty of Jizhou, Hebei)

Introduction to Jizhou Tianying Pepper

Tianying Pepper is an export type chili pepper for foreign trade. This product has a high spiciness and enjoys a good reputation in both domestic and international markets. The fruit of "Tianying pepper" contains a lot of protein, carbohydrates, fats, and rich vitamins, especially capsaicin, which can help with digestion. Boosting appetite can enhance human health and resist diseases, making it a great companion food in people's daily lives

What is the nutritional value of Jizhou Tianying pepperChili peppers contain various components such as vitamin B, vitamin C, vitamin P, protein, carotenoids, iron, phosphorus, calcium, capsaicin, dihydrocapsaicin, etc. Especially, the content of vitamin C is very high, ranking among the top vegetables, with 105 milligrams of vitamin C per 100 grams of chili peppers. Dried chili peppers used for withering also contain abundant vitamin A. Red peppers have much higher nutritional value than green peppers. Compared to green peppers, red peppers contain 0.8 times more vitamin C and 3 times more carotenoids

How did the history of Jizhou Tianying pepper come aboutIn the mid to late 1980s, farmers in Zaoyuan Township, Jizhou City, Hengshui City, Hebei Province began planting Tianying pepper. After Premier Zhu Rongji merged the townships, Zaoyuan Township was transferred to Zhoucun Town. Due to the high income from pepper cultivation, in a few years, Zhoucun Town was filled with peppers and became a town dominated by peppers. Therefore, Zhoucun built its own pepper trading market, and the "Jizhou" pepper civilization became well-known. The chili peppers in Zhoucun Town have a bright color, good shape, and high spiciness. The Ministry of Agriculture has recognized Zhoucun Chili Market as a "professional chili market". Chili peppers from Zhoucun are popular nationwide with a large export volume, and the chili industry in Zhoucun Town is thriving

Method of making Jizhou Tianying pepper

Homemade chili sauce

Ingredients

Garlic cloves, Chaotian pepper or other chili peppers, Sichuan peppercorns, refined salt, sugar

Method

1. Wash and remove the stems of the red chili peppers, put them in a pot, steam for 5 minutes after the water boils. After cooling, finely chop with a knife. Chop garlic into minced garlic and mix it with chili pepper in a ratio of 2:1. Add oil to the pot, heat it up, then add Sichuan peppercorns and stir fry over low heat until fragrant. Be careful not to burn. The ratio of Sichuan peppercorns to chili peppers is as follows: chili pepper: Sichuan peppercorns=10:1

3. Pour in chopped chili peppers and stir fry over low heat until the sauce becomes sticky. Add salt and some sugar for seasoning<4. Pour in minced garlic and stir fry evenly until the garlic aroma comes out