Pepper anecdote
Everyone knows pepper, but not everyone knows its historical origin. Let's talk about it now.
Pepper's ancestral home is in the tropical rain forest of Kayan Island, Guyana, South America. Known as "Kayan Pepper" in ancient times, it is an authentic "hometown of pepper". But the Indians planted it first. Fossil peppers were found in the ruins of the Lavacan Valley in Mexico, and later in the ruins of the Peruvian coast. History tells us that after Columbus discovered the new continent at the end of 15, peppers also moved out of their native land and were introduced to Spain and Hungary before 1493. In A.D. 1542, he arrived in India and Turkey with Portuguese missionaries. 1548, re-entered the UK; By the middle of16th 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.
China's earliest book about peppers was Gao Lian's "Respecting the Eight Sacred Lamps, Yan Xianqing's Appreciation Notes, Volume 2, Grass Flower Spectrum" in the early Wanli Period of the Ming Dynasty. The book says: "Peppers are full of white flowers and seeds are like bald pens. They are hot and red, impressive and can be planted. " Another famous travel note written by Ma Huan, "Ying Ya Sheng Lan", said: "Those who stay at the door answer the thorn, plant pepper gardens on the mountain, and the flowers are yellow and white. In fact, they are young at first, and they will become red when they are old. " It turns out that Ma Huan was translated by Zheng He as an envoy to Nanyang. They were introduced to China from the sea and settled in China. Shang Huashi in the garden is described in Peony Pavilion, and the ancestors of Tang Ming once praised the "pepper flower" as beautiful and wonderful. Wang of the same generation also described pepper as "pepper" in Qunfangpu. Another book was described in "Flower Mirror" in the early Qing Dynasty: "Pepper, a kind of sea crazy vine, commonly known as spicy eggplant ... is full of white flowers and bears fruit in late 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 many names for peppers, such as Alakazam pepper, sea pepper, pepper, spicy horn and so on. Not less than 10 species.
"Zanthoxylum bungeanum" was served in Qingganlong Imperial Diet. During Jiaqing period, a kind of "horn pepper" shaped like a small horn was cultivated. There is also the "Chaotian pepper" with the pepper tip facing upwards; During the Daoguang period, a "Records of Zunyi Prefecture" brilliantly recorded that it was "an important garden vegetable, and every flavor could not be separated." Later, after selection and cultivation, people separated all kinds of peppers with sharp and round sizes. The beauty described in the famous botanist Wu's Textual Research on Plant Names is particularly delicate: there is a horn-shaped name "Jiaohaijiao"; As thin as a small pen tip, say "Chili" with a bent back; There are oblate yellow or red, and the light taste is "persimmon pepper" ...; There is also a detailed description in the book of new plants: "There are big and small, early and late, and there are only a handful of types." It can be seen that China's pepper varieties are brilliant, ranking first in the world. There are more than 700 names by classification (there are more than 7000 names in the world). However, it is well-known as the "Hometown of Four Peppers"-Wang Du in Hebei, Yongcheng in Henan, Daixian in Shanxi and Yaoxian in Shandong; Prestigious, such as the "Chili" in Simao, Yunnan, is a pot of spicy soup as long as it is rinsed in the soup. It can be seen that it is so spicy that it can be bitten by a Hungarian pepper for a long time, and it is also called the "king of Chili". There is also the "Yanji Line Pepper" in Anhui Province, which is pure in taste, big in meat and bright in color, containing capsaicin and red pigment, much higher than the famous "Sanying Pepper" in Japan and has become a hot commodity in the Canton Fair; A kind of pepper produced in Huangtuling, Youxian County, Hunan Province, is hot and sweet, and it has an endless aftertaste after eating it. Known by international friends as "red as fire, oil lubricated, spicy and delicious". Others such as Shifang County, Sichuan Province? Red pepper ",Jiang Yibin Ann"? Pepper, Qixing pepper in Hengyang, Hunan, big pepper in Shaanxi, small pepper in Shandong, persimmon pepper in Shanxi, Luojiao pepper in Luoyang, Henan and so on. There are really many famous products, and the list is endless.
Today, Sri Lanka is the largest market for peppers in the world, and peppers are almost an indispensable main vegetable food for the people of the whole country, with an annual import of 1? More than 60,000 tons. The country that exports the most peppers should push Hungary. Interestingly, there are many ways to eat peppers in countries around the world. For example, some countries in America, Oceania and Western Europe like to eat slightly spicy peppers. In Africa and Arab countries, it is mainly spicy; South Korea, North Korea and India have "spicy" food customs; Like Mexico and Thailand, eating Chili peppers is particularly strange. As long as there are vegetables, there must be no peppers; Mexicans regard pepper as one of the "three major foods". Even if you drink, you should use special "pepper" as a drinking delicacy to enjoy drinking. Even five or six-year-old children love it. It is really "nothing can be done without Chili, and nothing can be tasted without spicy." However, the strangest thing in the world is that people in the southwestern United States make wine with peppers. A kind of "Chirapano" liquor can actually stimulate appetite, strengthen the body, strengthen the spleen and increase food intake. In Hatch Town, New Mexico, USA, the famous "Chili Festival" is held every 10 month.
Why do people like to eat Chili so much? In fact, it is rich in nutrition, and only contains an irritating substance-"8-methyl -6-decenoic acid oxachlor" which is different from onion, ginger and garlic, and the important component that can play a role-"CHON" is composed of aromatic and spicy substances, which tastes very spicy. Cooking is "spicy" and "fire" spicy, similar to pepper and pepper. Interestingly, cooking relies on its unique "capsaicin"-capsaicin and dihydrocapsaicin, which are "spicy" ingredients; Capsicum red pigment (C 40H 56O 3), lycopene and capsicum jade pigment (C 46H 56 O4) are all octanoyl vanillin pigments. However, the most amazing thing is that the chemical properties are extremely stable, and acid, heat and alkali will not be damaged at all. It is no wonder that Sichuan cuisine "spicy tofu", Yunnan cuisine "crossing the bridge rice noodles" and Shaanxi cuisine "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 and 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, warming and expelling cold.
It is especially commendable that the nutritional value of pepper is very high. Scientific determination 100 g fresh products contain carotene 1 1? 2 g, sugar 3? 2 g, fat 0? 14 g, thiamine 2? 2 g, riboflavin 0? 0 1 mg, ascorbic acid 10? 86 milligrams, phosphorus 2? 74 g, hot 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 higher than eggplant. No wonder Chinese medicine believes that pepper is "hot in nature, pungent in taste, and enters the spleen and stomach." 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. The study also found that it also has a certain anti-cancer effect: the liver that is quietly transported after eating is quickly transformed into a special compound, so the "free radicals" that harm human cells and cause cancer will be absorbed into the whole brain to keep it safe. There is also a unique feat, that is, eating Chili 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. The most significant study is the clinical study of National Taiwan University Medical College, 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: the ancient medical book Compendium of Materia Medica recorded: "There was a servant who ate cold water in summer and lay in the shade until malaria broke out in autumn. All kinds of medicines failed until early winter. He occasionally eats peppers ... and uses them to fry porridge. After a while, malaria healed itself. " It can be seen that its heat is very good, leading to yin deficiency and heat, people with inflamed eyes should not eat, and people with bronchitis and cough should fast.
Everyone knows pepper, but not everyone knows its historical origin. Let's talk about it now.
Pepper's ancestral home is in the tropical rain forest of Kayan Island, Guyana, South America. Known as "Kayan Pepper" in ancient times, it is an authentic "hometown of pepper". But the Indians planted it first. Fossil peppers were found in the ruins of the Lavacan Valley in Mexico, and later in the ruins of the Peruvian coast. History tells us that after Columbus discovered the new continent at the end of 15, peppers also moved out of their native land and were introduced to Spain and Hungary before 1493. In A.D. 1542, he arrived in India and Turkey with Portuguese missionaries. 1548, re-entered the UK; By the middle of16th 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.
China's earliest book about peppers was Gao Lian's "Respecting the Eight Sacred Lamps, Yan Xianqing's Appreciation Notes, Volume 2, Grass Flower Spectrum" in the early Wanli Period of the Ming Dynasty. The book says: "Peppers are full of white flowers and seeds are like bald pens. They are hot and red, impressive and can be planted. " Another famous travel note written by Ma Huan, "Ying Ya Sheng Lan", said: "Those who stay at the door answer the thorn, plant pepper gardens on the mountain, and the flowers are yellow and white. In fact, they are young at first, and they will become red when they are old. " It turns out that Ma Huan was translated by Zheng He as an envoy to Nanyang. They were introduced to China from the sea and settled in China. Shang Huashi in the garden is described in Peony Pavilion, and the ancestors of Tang Ming once praised the "pepper flower" as beautiful and wonderful. Wang of the same generation also described pepper as "pepper" in Qunfangpu. Another book was described in "Flower Mirror" in the early Qing Dynasty: "Pepper, a kind of sea crazy vine, commonly known as spicy eggplant ... is full of white flowers and bears fruit in late 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 many names for peppers, such as Alakazam pepper, sea pepper, pepper, spicy horn and so on. Not less than 10 species.
"Zanthoxylum bungeanum" was served in Qingganlong Imperial Diet. During Jiaqing period, a kind of "horn pepper" shaped like a small horn was cultivated. There is also the "Chaotian pepper" with the pepper tip facing upwards; During the Daoguang period, a "Records of Zunyi Prefecture" brilliantly recorded that it was "an important garden vegetable, and every flavor could not be separated." Later, after selection and cultivation, people separated all kinds of peppers with sharp and round sizes. The beauty described in the famous botanist Wu's Textual Research on Plant Names is particularly delicate: there is a horn-shaped name "Jiaohaijiao"; As thin as a small pen tip, say "Chili" with a bent back; There are oblate yellow or red, and the light taste is "persimmon pepper" ...; There is also a detailed description in the book of new plants: "There are big and small, early and late, and there are only a handful of types." It can be seen that China's pepper varieties are brilliant, ranking first in the world. There are more than 700 names by classification (there are more than 7000 names in the world). However, it is well-known as the "Hometown of Four Peppers"-Wang Du in Hebei, Yongcheng in Henan, Daixian in Shanxi and Yaoxian in Shandong; Prestigious, such as the "Chili" in Simao, Yunnan, is a pot of spicy soup as long as it is rinsed in the soup. It can be seen that it is so spicy that it can be bitten by a Hungarian pepper for a long time, and it is also called the "king of Chili". There is also the "Yanji Line Pepper" in Anhui Province, which is pure in taste, big in meat and bright in color, containing capsaicin and red pigment, much higher than the famous "Sanying Pepper" in Japan and has become a hot commodity in the Canton Fair; A kind of pepper produced in Huangtuling, Youxian County, Hunan Province, is hot and sweet, and it has an endless aftertaste after eating it. Known by international friends as "red as fire, oil lubricated, spicy and delicious". Others such as Shifang County, Sichuan Province? Red pepper ",Jiang Yibin Ann"? Pepper, Qixing pepper in Hengyang, Hunan, big pepper in Shaanxi, small pepper in Shandong, persimmon pepper in Shanxi, Luojiao pepper in Luoyang, Henan and so on. There are really many famous products, and the list is endless.
Today, Sri Lanka is the largest market for peppers in the world, and peppers are almost an indispensable main vegetable food for the people of the whole country, with annual imports of 1? More than 60,000 tons. The country that exports the most peppers should push Hungary. Interestingly, there are many ways to eat peppers in countries around the world. For example, some countries in America, Oceania and Western Europe like to eat slightly spicy peppers. In Africa and Arab countries, it is mainly spicy; South Korea, North Korea and India have "spicy" food customs; Like Mexico and Thailand, eating Chili peppers is particularly strange. As long as there are vegetables, there must be no peppers; Mexicans regard pepper as one of the "three major foods". Even if you drink, you should use special "pepper" as a drinking delicacy to enjoy drinking. Even five or six-year-old children love it. It is really "nothing can be done without Chili, and nothing can be tasted without spicy." However, the strangest thing in the world is that people in the southwestern United States make wine with peppers. A kind of "Chirapano" liquor can actually stimulate appetite, strengthen the body, strengthen the spleen and increase food intake. In Hatch Town, New Mexico, USA, the famous "Chili Festival" is held every 10 month.
Why do people like to eat Chili so much? In fact, it is rich in nutrition, and only contains an irritating substance-"8-methyl -6-decenoic acid oxachlor" which is different from onion, ginger and garlic, and the important component that can play a role-"CHON" is composed of aromatic and spicy substances, which tastes very spicy. Cooking is "spicy" and "fire" spicy, similar to pepper and pepper. Interestingly, cooking relies on its unique "capsaicin"-capsaicin and dihydrocapsaicin, which are "spicy" ingredients; Capsicum red pigment (C 40H 56O 3), lycopene and capsicum jade pigment (C 46H 56 O4) are all octanoyl vanillin pigments. However, the most amazing thing is that the chemical properties are extremely stable, and acid, heat and alkali will not be damaged at all. It is no wonder that Sichuan cuisine "spicy tofu", Yunnan cuisine "crossing the bridge rice noodles" and Shaanxi cuisine "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 and 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, warming and expelling cold.
It is especially commendable that the nutritional value of pepper is very high. Scientific determination 100 g fresh products contain carotene 1 1? 2 g, sugar 3? 2 g, fat 0? 14 g, thiamine 2? 2 g, riboflavin 0? 0 1 mg, ascorbic acid 10? 86 milligrams, phosphorus 2? 74 g, hot 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 higher than eggplant. No wonder Chinese medicine believes that pepper is "hot in nature, pungent in taste, and enters the spleen and stomach." 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. The study also found that it also has a certain anti-cancer effect: the liver that is quietly transported after eating is quickly transformed into a special compound, so the "free radicals" that harm human cells and cause cancer will be absorbed into the whole brain to keep it safe. There is also a unique feat, that is, eating Chili 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. The most significant study is the clinical study of National Taiwan University Medical College, 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: the ancient medical book Compendium of Materia Medica recorded: "There was a servant who ate cold water in summer and lay in the shade until malaria broke out in autumn. All kinds of medicines failed until early winter. He occasionally eats peppers ... and uses them to fry porridge. After a while, malaria healed itself. " It can be seen that its heat is very good, leading to yin deficiency and heat, people with inflamed eyes should not eat, and people with bronchitis and cough should fast.