Pepper anecdote
Pepper is well known, but not all of them know its historical origin. Let's talk about it now.
The ancestral home of pepper is in the tropical rain forest of Kayan Island, Guiana, South America. It is called "Kayan Pepper" in ancient times and is an authentic "hometown of pepper". But it was the Indians who planted it first. Fossil peppers were found in the ruins of Lavacan Valley in Mexico, and later in the ruins along the coast of Peru. Historical biography After Columbus discovered the New World at the end of the 15th century, peppers also moved away from their native land, and were introduced to Spain and Hungary before 1493. In 1542, he arrived in India and Turkey with Portuguese missionaries. In 1548, he entered Britain again; By the middle of 16th century, it had spread all over Central Europe. However, although Europeans see bright red fruits, they often make bonsai for ornament and appreciation, but they don't know how to eat them.
The earliest book about peppers in China was Gao Lian's Eight Lamps of Zunsheng, Yan Xian Qing Appreciation Notes, Volume Down, Grass Flower Spectrum at the beginning of Wanli in Ming Dynasty. The book said: "The pepper is full of white flowers, and the seeds are like bald pens. They are spicy and red, which is very impressive and can be planted." Another famous travel note written by Ma Huan, "Ying Ya Sheng Lan", says: "Those who answer thorns in Sumen will plant pepper gardens on the mountain, and the flowers will be yellow and white. In fact, they are young at the beginning and red when they are old." It turns out that Ma Huan was translated by Zheng He as an envoy to Nanyang, and they were introduced to China from the sea and settled in China. Shang Huashi in the garden is described in the Peony Pavilion written by Ming Tang Xianzu, who once praised the "pepper flower" beautifully and wonderfully. Wang Xiangjin, the same generation, also described pepper as "pepper" in "Qunfangpu". The other book is described in the "Flower Mirror" in the early Qing Dynasty: "Pepper, a sea crazy vine, commonly known as spicy eggplant ... is full of white flowers and bears fruit in deep autumn ... its taste is the hottest." No wonder Pu Songling included "pepper" in the flower spectrum according to the characteristics of botanical classification in Nong Sang Jing. In addition, in many ancient books, there are quite a few appellations for peppers: such as Alakazam pepper, sea pepper, chili pepper, spicy horn and so on. Not less than 1 kinds.
"Pepper" was included in Qingganlong Imperial Diet, and a kind of "Horn Pepper" shaped like a small horn was bred in Jiaqing period. There is also the "Chaotian pepper" with its pepper tip upward; During Daoguang's reign, a book "Records of Zunyi Prefecture" brilliantly recorded that it was "an important garden vegetable, and every taste was inseparable." Later, after selection and cultivation, people separated all kinds of peppers with sharp and round sizes. The beauty described in the famous botanist Wu Junfang's Textual Research on Plant Names is particularly delicate: there is a horn-like name "Horn Sea Pepper"; As thin as a small pen tip, those who are bent back say "pepper"; There are oblate yellow or red, and those with light taste are "persimmon peppers" ...; There is also a detailed description in the "New Book of Planting": "There are big and small species, and sooner or later, and there are only a handful of species." It can be seen that the variety of pepper in China is brilliant, ranking first in the world. There are more than 7 names by classification (there are more than 7, species in the world). However, the famous ones are the "four pepper towns"-Wangdu in Hebei, Yongcheng in Henan, Daixian in Shanxi and Yaoxian in Shandong; Prestigious ones, such as the "hot pepper" in Simao, Yunnan, become a pot of spicy soup as long as it is rinsed in the soup, which shows that it is so spicy that it can almost be bitten with a Hungarian pepper for a long time, and it is also called "the king of peppers". There is also Anhui's "Yanji Line Pepper" with pure taste, big meat and bright color, containing capsaicin and red pigment, which is much higher than the famous Japanese "Sanying Pepper" and has become a hot commodity in the Canton Fair; A kind of pepper produced in Huangtuling, Youxian County, Hunan Province, is both spicy and sweet, with a mouthful of aftertaste after eating. It is called "red as fire, oily and smooth, spicy and delicious" by international friends. Others such as Shifang County, Sichuan Province? Red pepper ",Yibin Jiang 'an's"? Pepper, Seven-Star Pepper in Hengyang, Hunan, Big Pepper in Shaanxi, Young Pepper in Shandong, Persimmon Pepper in Shanxi, Luojiao in Luoyang, Henan, etc., are really many famous products, and the list is endless.
Today, Sri Lanka is the largest market for Chili peppers in the world, which is almost an indispensable main vegetable food for the whole people, with an annual import of 1? More than 6, tons. The country that exports the most peppers should push Hungary. Interestingly, there are many ways to eat pepper in countries all over the world, such as America, Oceania and some countries in western Europe, which like to eat slightly spicy pepper; In Africa and Arab countries, it is mainly spicy; South Korea, North Korea and India have "spicy" food customs; Like Mexico and Thailand, eating peppers is particularly strange. As long as there are dishes, there must be no peppers; Mexicans regard pepper as one of the "three major foods". Even when drinking, you should use a special "small pepper" as a drinking delicacy before you can drink heartily. Even children aged five or six love to eat it. It's really "nothing can be done without pepper, nothing can be tasted without spicy." However, the strangest thing in the world is that people in the southwestern United States use peppers to make wine. A kind of "Qila Pannuo" white wine can actually stimulate appetite, strengthen the body, strengthen the spleen and increase food intake. In Hatch, New Mexico, the famous "Chili Festival" is held in October every year.
why do people like peppers so much? In fact, it is rich in nutrition and contains only a pungent substance-"grass amine of 8-methyl-6 decenoic acid" which is different from onion, ginger and garlic, and the important component-"CHON" which can play a role is composed of aromatic and spicy substances, and it is very spicy to eat. Cooking belongs to "hot" and "fire" spicy taste, which is similar to pepper and pepper. Interestingly, cooking depends on its unique "capsaicin"-capsaicin and dihydrocapsaicin, which are "spicy" ingredients; The capsanthin (C 4H 56O 3), lycopene and capsicum jade pigment (C 46H 56 O4) are octanoyl vanillin pigments. However, the most magical thing is that the chemistry is extremely stable, and the acid, heat and alkali will not be damaged in the slightest. It is no wonder that Sichuan cuisine "spicy tofu", Yunnan cuisine "crossing the bridge rice noodles" and Shaanxi food "mutton in soup" will feel endless aftertaste after eating; In particular, it also contains cryptoxanthin and citric acid, which will stimulate the secretion of saliva and gastric glands, which will greatly increase people's appetite. The "spicy element" contained in it can stimulate the heart to beat faster, greatly accelerate the blood circulation, and has the effects of promoting blood circulation and helping warm and cold.
It is particularly commendable that pepper has high nutritional value. It is scientifically determined that 1 g of fresh products contain carotene 11? 2 g, sugar 3? 2 g, fat ? 14 g, thiamine 2? 2 g, riboflavin ? 1 mg, ascorbic acid 1? 86 mg, phosphorus 2? 74 g, heat 7? 2 kilocalories, of which ascorbic acid (Vc) is the best, ranking first compared with ordinary vegetables, 9 times higher than tomatoes and 35 times more than eggplant. It is no wonder that Chinese medicine thinks that pepper is "hot, pungent and enters the spleen and stomach meridian." Therefore, it has the effects of warming the middle warmer, dispelling cold, removing dampness, stimulating appetite, and sweating. It is often used to treat stomach cold pain, diarrhea and rheumatoid arthritis in ancient and modern times. The study also found that it also has a certain anti-cancer effect: the liver that was quietly transported after eating was quickly transformed into a special compound, so the "free radicals" that endanger human cells and cause cancer will be absorbed all over the brain to keep it safe. There is also a unique feat, that is, eating pepper regularly can inhibit the accumulation of fat in the body, which can be described as a good medicine and food for obese people. In addition, pepper also has antibacterial and insecticidal effects, which have been reported at home and abroad, and the most remarkable research is the clinical study of the Medical College of National Taiwan University, which proves that capsaicin contained in it has a magical effect on inhibiting the "focus" and "release" of platelets caused by "prothrombin". In ancient times, there was an allusion to using it to treat "malaria": It was recorded in the ancient medical book "Compendium of Materia Medica": "There was a servant who ate cold water in the summer and lying in the shade until malaria occurred in the autumn. All kinds of medicines failed, and it was delayed until the early winter. He occasionally ate Chili peppers ... and used them to fry porridge. After a while, malaria healed itself." It can be seen that its heat is very good, which leads to that those who have heat due to yin deficiency and inflammation of eyes should abstain from eating, and those who cough due to bronchitis should fast.
Pepper is well known, but not everyone knows its historical origin. Let's have a chat now.
The ancestral home of pepper is in the tropical rain forest of Kayan Island, Guiana, South America. It is called "Kayan Pepper" in ancient times and is an authentic "hometown of pepper". But it was the Indians who planted it first. Fossil peppers were found in the ruins of Lavacan Valley in Mexico, and later in the ruins along the coast of Peru. Historical biography After Columbus discovered the New World at the end of the 15th century, peppers also moved away from their native land, and were introduced to Spain and Hungary before 1493. In 1542, he arrived in India and Turkey with Portuguese missionaries. In 1548, he entered Britain again; By the middle of 16th century, it had spread all over Central Europe. However, although Europeans see bright red fruits, they often make bonsai for ornament and appreciation, but they don't know how to eat them.
The earliest book about peppers in China was Gao Lian's Eight Lamps of Zunsheng, Yan Xian Qing Appreciation Notes, Volume Down, Grass Flower Spectrum at the beginning of Wanli in Ming Dynasty. The book said: "The pepper is full of white flowers, and the seeds are like bald pens. They are spicy and red, which is very impressive and can be planted." Another famous travel note written by Ma Huan, "Ying Ya Sheng Lan", says: "Those who answer thorns in Sumen will plant pepper gardens on the mountain, and the flowers will be yellow and white. In fact, they are young at the beginning and red when they are old." It turns out that Ma Huan was translated by Zheng He as an envoy to Nanyang, and they were introduced to China from the sea and settled in China. Shang Huashi in the garden is described in the Peony Pavilion written by Ming Tang Xianzu, who once praised the "pepper flower" beautifully and wonderfully. Wang Xiangjin, the same generation, also described pepper as "pepper" in "Qunfangpu". The other book is described in the "Flower Mirror" in the early Qing Dynasty: "Pepper, a sea crazy vine, commonly known as spicy eggplant ... is full of white flowers and bears fruit in deep autumn ... its taste is the hottest." No wonder Pu Songling included "pepper" in the flower spectrum according to the characteristics of botanical classification in Nong Sang Jing. In addition, in many ancient books, there are quite a few appellations for peppers: such as Alakazam pepper, sea pepper, chili pepper, spicy horn and so on. Not less than 1 kinds.
"Pepper" was included in Qingganlong Imperial Diet, and a kind of "Horn Pepper" shaped like a small horn was bred in Jiaqing period. There is also the "Chaotian pepper" with its pepper tip upward; During Daoguang's reign, a book "Records of Zunyi Prefecture" brilliantly recorded that it was "an important garden vegetable, and every taste was inseparable." Later, after selection and cultivation, people separated all kinds of peppers with sharp and round sizes. The beauty described in the famous botanist Wu Junfang's Textual Research on Plant Names is particularly delicate: there is a horn-like name "Horn Sea Pepper"; As thin as a small pen tip, those who are bent back say "pepper"; There are oblate yellow or red, and those with light taste are "persimmon peppers" ...; There is also a detailed description in the "New Book of Planting": "There are big and small species, and sooner or later, and there are only a handful of species." It can be seen that the variety of pepper in China is brilliant, ranking first in the world. There are more than 7 names by classification (there are more than 7, species in the world). However, the famous ones are the "four pepper towns"-Wangdu in Hebei, Yongcheng in Henan, Daixian in Shanxi and Yaoxian in Shandong; Prestigious ones, such as the "hot pepper" in Simao, Yunnan, become a pot of spicy soup as long as it is rinsed in the soup, which shows that it is so spicy that it can almost be bitten with a Hungarian pepper for a long time, and it is also called "the king of peppers". There is also Anhui's "Yanji Line Pepper" with pure taste, big meat and bright color, containing capsaicin and red pigment, which is much higher than the famous Japanese "Sanying Pepper" and has become a hot commodity in the Canton Fair; A kind of pepper produced in Huangtuling, Youxian County, Hunan Province, is both spicy and sweet, with a mouthful of aftertaste after eating. It is called "red as fire, oily and smooth, spicy and delicious" by international friends. Others such as Shifang County, Sichuan Province? Red pepper ",Yibin Jiang 'an's"? Pepper, Seven-Star Pepper in Hengyang, Hunan, Big Pepper in Shaanxi, Young Pepper in Shandong, Persimmon Pepper in Shanxi, Luojiao in Luoyang, Henan, etc., are really many famous products, and the list is endless.
Today, Sri Lanka is the largest market for Chili peppers in the world, which is almost an indispensable main vegetable food for the whole people, with an annual import of 1? More than 6, tons. The country that exports the most peppers should push Hungary. Interestingly, there are many ways to eat pepper in countries all over the world, such as America, Oceania and some countries in western Europe, which like to eat slightly spicy pepper; In Africa and Arab countries, it is mainly spicy; South Korea, North Korea and India have "spicy" food customs; Like Mexico and Thailand, eating peppers is particularly strange. As long as there are dishes, there must be no peppers; Mexicans regard pepper as one of the "three major foods". Even when drinking, you should use a special "small pepper" as a drinking delicacy before you can drink heartily. Even children aged five or six love to eat it. It's really "nothing can be done without pepper, nothing can be tasted without spicy." However, the strangest thing in the world is that people in the southwestern United States use peppers to make wine. A kind of "Qila Pannuo" white wine can actually stimulate appetite, strengthen the body, strengthen the spleen and increase food intake. In Hatch, New Mexico, the famous "Chili Festival" is held in October every year.
why do people like peppers so much? In fact, it is rich in nutrition and contains only a pungent substance-"grass amine of 8-methyl-6 decenoic acid" which is different from onion, ginger and garlic, and the important component-"CHON" which can play a role is composed of aromatic and spicy substances, and it is very spicy to eat. Cooking belongs to "hot" and "fire" spicy taste, which is similar to pepper and pepper. Interestingly, cooking depends on its unique "capsaicin"-capsaicin and dihydrocapsaicin, which are "spicy" ingredients; The capsanthin (C 4H 56O 3), lycopene and capsicum jade pigment (C 46H 56 O4) are octanoyl vanillin pigments. However, the most magical thing is that the chemistry is extremely stable, and the acid, heat and alkali will not be damaged in the slightest. It is no wonder that Sichuan cuisine "spicy tofu", Yunnan cuisine "crossing the bridge rice noodles" and Shaanxi food "mutton in soup" will feel endless aftertaste after eating; In particular, it also contains cryptoxanthin and citric acid, which will stimulate the secretion of saliva and gastric glands, which will greatly increase people's appetite. The "spicy element" contained in it can stimulate the heart to beat faster, greatly accelerate the blood circulation, and has the effects of promoting blood circulation and helping warm and cold.
It is particularly commendable that pepper has high nutritional value. It is scientifically determined that 1 g of fresh products contain carotene 11? 2 g, sugar 3? 2 g, fat ? 14 g, thiamine 2? 2 g, riboflavin ? 1 mg, ascorbic acid 1? 86 mg, phosphorus 2? 74 g, heat 7? 2 kilocalories, of which ascorbic acid (Vc) is the best, ranking first compared with ordinary vegetables, 9 times higher than tomatoes and 35 times more than eggplant. It is no wonder that Chinese medicine thinks that pepper is "hot, pungent and enters the spleen and stomach meridian." Therefore, it has the effects of warming the middle warmer, dispelling cold, removing dampness, stimulating appetite, and sweating. It is often used to treat stomach cold pain, diarrhea and rheumatoid arthritis in ancient and modern times. The study also found that it also has a certain anti-cancer effect: the liver that was quietly transported after eating was quickly transformed into a special compound, so the "free radicals" that endanger human cells and cause cancer will be absorbed all over the brain to keep it safe. There is also a unique feat, that is, eating pepper regularly can inhibit the accumulation of fat in the body, which can be described as a good medicine and food for obese people. In addition, pepper also has antibacterial and insecticidal effects, which have been reported at home and abroad, and the most remarkable research is the clinical study of the Medical College of National Taiwan University, which proves that capsaicin contained in it has a magical effect on inhibiting the "focus" and "release" of platelets caused by "prothrombin". In ancient times, there was an allusion to using it to treat malaria: it was recorded in the ancient medical book "Compendium of Materia Medica": "There was a servant who ate cold water in the summer and slept in the shade until autumn malaria.