Most of the spices are tropical plants. Fruits, leaves and roots with strong aroma are dried and used as seasonings. Among the many spices, the most famous and the most popular is the chili!
In addition to promoting fat breakdown and improving indigestion, the spicy ingredient capsaicin can also promote perspiration and keep the body warm.
The green peppers can be washed and stored in the refrigerator, and can be taken out for use at any time. The red peppers can be placed upside down, dried and then placed in a jar for storage.
The following introduces 8 world-renowned pepper varieties that are easy to cultivate and can also be obtained or cultivated in Taiwan:
Also known as Eagle Claw in Japan, it has a strong spiciness.
Vietnamese varieties. It has a strong spiciness that cannot be ignored.
An ancient variety specializing in Kyoto. Slightly spicy, it is widely used in pickling and cooking.
A small variety that grows in Okinawa. Strong spiciness and rich flavor, it is the raw material for chili awamori (island pepper pickled awamori).
A small variety often used in Thai cuisine. Strong spicy taste, commonly used in Thai hot and sour soup.
The world's highest spiciness ratingkind. The spiciness also has a citrus aroma.
A small variety native to Peru, which can be eaten raw locally.
It has a strong spicy taste and is often used in kimchi and hot pot.
◎ This article is excerpted from / "Healing Gardening! A complete picture book of herb planting on the dining table (best-selling new edition)" ◎ Image source / Apple House Press‧Dazhi Image / courtesy of shutterstock
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