Huarong Panjia Big Chili [Hunan Huarong Specialty]

What is Huarong Panjia chili pepper? Authentic Hunan Huarong specialty: Huarong Panjia chili

Content summary:Do you want to know what Huarong Panjia chili is? This article is a detailed introduction toHunan Huarong specialty - Huarong Panjia chili pepper. It was compiled and edited by the editorial team of Zhonghua Specialty Network after reviewing and collecting relevant information about Huarong Panjia chili pepper. The full text takes about 5 minutes to read, mainly including the basic introduction of Huarong Panjia chili pepper and its nutritional value? What are the product characteristics of Huarong Panjia chili peppers? Wait

Basic introduction of Huarong Panjia chili pepper

Panjia chili pepper is an excellent local variety in Huarong County. This variety has the characteristics of large fruit, thick flesh, slight spiciness, high yield, high temperature tolerance, long growth period, and late ripening. It is an ideal vegetable variety for light and deficiency supplementation. Panjia Township has been cultivating large chili peppers for over 70 years and is known as the hometown of chili peppers in northern Hunan. It is the main production base for late maturing chili peppers in Hunan. In 1990, it was named "Panjia Big Chili" by the Vegetable Office of the Hunan Provincial People's Government, and Panjia Township in Huarong County was established as the base for light vegetables in Hunan Province. In the mid-1990s, the planting area of chili peppers in the entire township had already developed to over 8000 acres, accounting for 44% of the rice fields in the township. It gradually expanded to towns such as Zhongnan, Hucheng, Beijinggang, Meitianhu, Wanyu, and Sanfengsi, reaching a peak of over 30000 acres. The products were sold in Changsha, Guangdong, and some entered the markets of Hong Kong and Vietnam

The vitamin C content of chili peppers is as high as 198 milligrams per 100 grams, ranking first among vegetables. Vitamin B, carotenoids, and minerals such as calcium and iron are also abundant. Medical experts believe that chili peppers can alleviate chest and abdominal pain, stop dysentery, kill and suppress parasites in the stomach and abdomen, and control heart disease and coronary atherosclerosis; It can also stimulate the oral mucosa, cause gastric peristalsis, promote saliva secretion, enhance appetite, and promote digestion

What are the product characteristics of Huarong Panjia chili peppers

There are three types of pepper fruit shapes: long cylindrical, thick horn shaped, and finger shaped. They are fresh, clean, and free from decay, odor, pests, diseases, and mechanical damage. The flesh is thick: Panjiada chili has a flesh thickness of 0.35-0.4 centimeters and few seeds. The variety has characteristics such as large fruit, thick meat, slight spiciness, high yield, high temperature tolerance, long growth period, and late ripening, making it an ideal vegetable variety for light and deficiency supplementation