Capsicum frutescens
Capsicum frutescens is a small variety of chili pepper, widely popular for its small fruit and intense spiciness.
Classification:
Dry goods products
Product Description
Bird's eye chili (Capsicum frutescens) is a small type of chili pepper, widely popular for its small fruit and intense spiciness. Here is a detailed introduction:
1. Appearance Characteristics
Plant: Height 30-60 cm, many branches, dark green leaves.
Fruit: Approximately 2-4 cm long, slender conical shape, red, yellow, or green when ripe, smooth surface.
Spiciness: Intensely spicy, with a Scoville heat unit (SHU) rating between 50,000-100,000.
2. Growth Environment
Climate: Prefers warm and humid conditions, optimal temperature 20-30℃.
Soil: Requires well-drained fertile soil with a pH of 6.0-7.0.
Sunlight: Requires ample sunlight.
3. Cultivation and Management
Sowing: Spring sowing, suitable germination temperature 25-30℃.
Transplanting: Transplant seedlings when they have 4-6 true leaves, with a spacing of 30-40 cm.
Water and Fertilizer: Keep the soil moist, fertilize regularly, and increase the application of phosphorus and potassium fertilizers during flowering and fruiting.
Pests and Diseases: Pay attention to the prevention and control of aphids, red spiders, etc., and promptly treat diseases.
4. Applications
Culinary Use: Widely used for seasoning; can be eaten fresh, dried, or processed into chili sauce, chili oil, etc.
Medicinal Use: Contains capsaicin, which helps promote blood circulation and increase appetite.
5. Nutritional Value
Vitamins: Rich in Vitamin C and Vitamin A.
Minerals: Contains potassium, magnesium, iron, etc.
Capsaicin: Has antioxidant and anti-inflammatory effects.
6. Precautions
Spiciness: Intensely spicy; consume in moderation.
Storage: Store fresh chilies under refrigeration; dried chilies should be protected from moisture.
Summary
Bird's eye chili, with its small fruit and intense spiciness, is widely used in cooking and medicine. It is relatively easy to cultivate and is suitable for home gardening.
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