Batang South District Chili [Sichuan Batang Specialty]

What is Batang South chili pepper? Authentic Sichuan Batang Specialty: Batang South Chili

Content Summary:Do you want to know what Batang South Chili is? This article is a detailed introduction to the Sichuan Batang specialty - Batang South Chili. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Batang South Chili. The full text takes about 4 minutes to read, mainly including the basic introduction of Batang South Chili

Basic Introduction to Chili in Batang South Area

Chili in Batang South Area has a planting history of over a hundred years. According to historical records, chili in Batang South Area was introduced by Zhao Erfeng during the trial reclamation of Batang in the 32nd year of Emperor Guangxu's reign. Therefore, chili in Batang South Area is called "Jiaguo" in Tibetan. Chili peppers grown in mountainous areas at an altitude of 2500 meters in the southern region of the plateau are rich in vitamins, eighteen types of amino acids, and various beneficial trace elements for the human body. Its vitamin C content is seven times that of other pepper varieties, and the trace element selenium is an important active element necessary for human body. Its importance lies in that it can eliminate the excessive reactive oxygen free radicals in human body, improve the immunity of the body, and has the anti-aging effect. It can also be used as a natural antidote for some heavy metal elements, reduce the toxicity of aflatoxin B, and can obviously resist the carcinogenic lesions of many carcinogens. Frequent consumption of southern pepper can minimize the incidence rate of cancer

Regional Scope

The geographical indication protection area for chili agricultural products in the southern part of Batang County, Garze Prefecture, Sichuan Province, mainly involves four townships: Zhubalong, Suwalong, Changbo, and Zhongxinrong. The geographical coordinates are: 28 ° 46-30 ° 38 ′ N, 98 ° 58 ′ -99 ° 45 ′ E, with a protected area of 860 hectares and an annual output of 500 tons

Product quality characteristics

(1) External sensory characteristics: The quality characteristics of chili peppers in Batang South District are beautiful in shape, thin in skin, and full in taste. They are uniform in size, bright and bright in color, thin in flesh, and strong in spicy flavor. Chili peppers in the southern part of Batang are often used as the main raw material for vinegar sea peppers in Tibetan areas, known as "si vinegar" in Tibetan. (2) Internal quality indicators: Batang chili peppers are rich in vitamin C and capsaicin, with vitamin C ≥ 40mg/100g and capsaicin ≥ 80mg/100g. The capsaicin content of ordinary chili peppers is about 40-60mg/100g. (3) Safety requirements: The quality of chili peppers in Batang South District meets the requirements of "Pollution free Food Solanum and Fruit Vegetables" NY5005-2008