Which is hotter, chili or chili pepper?

In life, many people like to eat chili peppers. Adding some chili peppers to stir-fried dishes or cold dishes can enhance the flavor and stimulate the appetite. I also like spicy hot pot soup base when eating hot pot. So, do you know the peppers we eat in our daily lives? Both chili pepper and pepper are common peppers in daily life. It is rich in vitamins and dietary fiber. So, what is the difference between chili pepper and chili pepper? Which one is spicier?

We all know that there are many varieties of chili pepper, all of which are very spicy, and millet pepper is a type of chili pepper. The millet pepper is red in appearance and has a pointed bottom. People usually use it to make chopped peppers or put it in hot pot as a supplementary ingredient.

Which is hotter, chili or chili pepper?

The chili pepper is slightly spicier than the chili pepper. Chili pepper. Spiciness: 30,000-50,000 SHU. Yunnan’s chili peppers come in both red and yellow varieties. The red ones can be dried and eaten, and the yellow ones can be pickled into the legendary pickled peppers. Chili pepper. Spiciness: 50,000-100,000 SHU. The chili pepper gets its name because its fruit grows toward the sky. When immature, it is green, white, purple and other colors, and when ripe, it is red, so it is also called colorful pepper.

The world's hottest peppers

1. Chicken heart pepper. Spiciness: 28,000-30,000 SHU. The chicken heart pepper is shaped like a chicken heart and has a moderate spiciness. It is very common in the country. However, you rarely see whole chili peppers because many of them are ground into chili powder.

2. Yunnan hotpot is spicy. Spiciness: 1,000,000 SHU. Shuan Shuan La is a kind of pepper grown in the mountainous area of ​​Luxi City, Dehong Dai and Jingpo Autonomous Prefecture, Yunnan Province. It is small in size, with wrinkled skin, and turns bright red when ripe, with a strong spicy smell. The locals call it shua shua la because as long as you rinse it in water, the whole basin of water will become spicy.

3. Fujian’s “Magic Pepper No. 1” Spiciness: 450,000 Scoville. Just hearing the name, you can tell it's going to heaven. It is said that this is a kind of pepper specially cultivated for Shaxian snacks. I wonder which kind of Shaxian snacks would use such a spicy pepper.

4. Shipka pepper. Spiciness: 5,000-30,000 SHU. Because it is said to have been smuggled across the Iron Curtain in Bulgaria and looks like a carrot, this pepper is also called the "Bulgarian carrot." As it matures, it turns from green to yellow and finally to a color similar to that of a carrot.

Edible value of millet pepper and chili pepper

Chili peppers are rich in VC, carotene, protein, carbohydrates, minerals, pigments, solanine, fatty oils, resins, volatile oils, and spicy ingredients (capsaicin, dihydrocapsaicin, high capsaicin, etc.). Chili peppers are spicy and hot in nature. It has the effects of warming the middle and strengthening the stomach, and killing insects. It is mainly used to treat stomach cold, loss of appetite, indigestion, rheumatic low back pain, mumps, multiple carbuncle and other symptoms. Capsaicin is also a potential anti-cancer substance and antioxidant.

1. Capsaicin can stimulate the brain to release endorphins and relieve pain.

2. It can lower cholesterol, low-density lipoprotein, and triglyceride levels, promote blood circulation, and prevent heart disease, stroke and other diseases.

3. It can dispel wind and cold, relax muscles and tendons, and has insecticidal and antipruritic effects.

4. Weight loss: Capsaicin can stimulate the brain to release endorphins, relieve pain, speed up metabolism, and keep people slim.

5. Strengthen the spleen and aid digestion: Pepper contains capsaicin and crude fiber, which can stimulate the secretion of saliva and gastric juice, strengthen the spleen and stomach, promote appetite, and eliminate stomach cold.

6. Other effects: Chili pepper can eliminate stomach cold and has a significant effect on preventing colds, arteriosclerosis, night blindness and scurvy.