The various peppercorns such as rattan pepper and hemp pepper are both different and related. The peppercorns can be divided into two categories of red pepper and blue pepper depending on the usage habits, while rattan pepper and hemp pepper belong to the blue pepper. The rattan pepper is under the branch of blue pepper. A high-quality variety, Majiao refers to the more general quality of green pepper. Because the leaves of the Fujiya pepper are very similar to the bamboo leaves, they are also called bamboo leaves and pepper.
In terms of the species of pepper, red pepper is a red pepper system, and rattan pepper is a blue pepper system. From the attached leaves of the pepper, the width of the leaves on the leaves of the rattan pepper is wide, while the red pepper has no leaf wings.
From the shape of the leaves of the peppercorns, the leaves of the rattan pepper are shaped like bamboo leaves, and the leaves of the peppercorns are oval. In addition, there is a clear bright spot in the middle of the leaves of the rattan pepper, called the oil cavity.
The Differentiation and Usage of Pepper, Pepper and Pepper
Hemp peppers are light in color and brown in color; peppers are heavy in color and brown in red.
Ma Jiao is a kind of peppercorn that is a special product in Sichuan Guizhou. Japonica pepper is heavier than pepper, especially hemp. In the Sichuan cuisine, Ma Jiao holds a great position.
Differentiation and Usage of Majiao and Sichuan Pepper
Pepper
The main products of pepper are mainly produced in the northwest, such as Dahongpao. There are more peppercorns in the northwest and peppercorns in the northwest. The peppercorns in the northwest are sold all over the world. People there only put a bit of pepper to cook when they boiled beef or lamb. The amount of local use is very small. Northwestern people boiled beef and mutton to put the pepper is aimed to smell, after cooking is not edible hemp.
Most places in China are accustomed to use peppercorns, but they don't know that they are peppercorns and vine peppers.
It is better to choose Sichuan Hanyuan pepper for making pepper oil.
Ma Jiao
Authentic Szechuan hot pot with Ma Jiao. The matching peppercorns are even more elaborate, and only the peppercorns produced in Guizhou can produce that special smell. The peel of this jaggery has a special aroma and strong long-lasting hemp.
The boiled fish made from Guizhou's "bullet head" peppers and Guizhou jujube are savory and spicy in their mouths.
The pepper is red and the pepper is yellow.
China's best pepper is produced in the northwest. In terms of geographical location, Shaanxi Hancheng pepper has the strongest flavor and is the most fragrant and beautiful. It is the largest pepper production base in the country. In 2000, it was named “Hometown of China's Famous Economy and Economic Pepper†by the State Forestry Administration. In 2001, it successfully registered the trademark “Hancheng Dahongpao Pepperâ€. Shaanxi Heyang is also a major producer of pepper. The Linxia area in Gansu Province has become the second largest pepper production area in addition to Shaanxi Hancheng, and its surrounding areas are also planted. There are more peppercorns in the northwest and peppercorns in the northwest. The good and juicy peppercorns in the northwest have been sold all over the world, where people only put a little bit of peppercorns when boiled beef and lamb, and local consumption is very low.
Fuji pepper
Fuji Pepper is a native tree species native to Emeishan, a special economic crop. Native tree species are named because of their green and fruity branches. It is a tall, deciduous shrub with strong tree vigor, branches scattered, and large and broad wings on the leaf axis. When the fruit is fully cooked, it is greenish green. Its fresh fruit has a unique flavor with rich fragrance and long flavour.
The quality of rattan pepper is affected by altitude, temperature, and humidity. The best production altitude is about 1200 meters, the average sunshine is 2300 hours, the annual average day-night temperature is between 9.8 °C and 10.5 °C, and the optimal growth humidity is more than 75%.
Rattan pepper has a unique scent that is not found in pepper. The pungent flavor is softer than pepper and does not irritate the throat, stomach, phlegm, or ignite.
In the production process, Wanfo rattan pepper oil adopts traditional mixing and high-tech extraction technology, without any additives and preservatives, and it is a real pure natural health seasoning.
Wanfo Preserved Rattan Peppers is refined with modern biocidal enzymes and vacuum preservation technology. It does not contain any additives and preservatives, and completely preserves its original aquamarine flavor, fresh vine pepper's inherent fragrance, hemp and rich nutrition. , with heat does not change color characteristics.
Red pepper, the Tang Dynasty was listed as a tribute, the oil was heavy, the color was beef red, and the linen flavor was authentic and long lasting. Both were used for cooking, cooking, and mixing vegetables.
The green pepper is a fresh peppercorn that is picked in green and has unique aromas. It is used for cooking, mixing dishes, and improving taste.
Pepper oil and rattan pepper oil
Light yellowish green or yellow oily liquid, can have a trace of raw material precipitation, with unique aroma and hemp flavor of pepper. Rattan pepper and pepper are the same in appearance, so many people can't tell the difference between rattan pepper and pepper. Changguan Lidai is a common thing. Actually, rattan pepper and peppercorns are different. Rattan pepper is a knot on the tree. Like a bunch of grapes, a string of green peppers (or blue) are peppers on the tree. The peppers are green (or blue) and dark red. Compared with blue pepper, rattan pepper has purely hemp, no bitterness such as blue pepper, and it is particularly fragrant and smells very far. It gives people a feeling of smell and appetite. The taste of Shangtuo pepper is better than that of zanthoxylum. . Recently, I discovered that there are many more people who know about pepper than those who know it, and many people don't know what it is when they talk about rattan pepper. Originally, rattan pepper is a new species of pepper, and the time of debut was also something in recent years. No wonder people who don't know a lot of films don't know this "Tengjiao". I believe that this rattan pepper will soon be known as a peppercorn. After all, this rattan pepper and rattan pepper oil are still good seasoning products on this table and will certainly replace the pepper market.
The taste of Sichuan cuisine emphasizes "Spicy and delicious". The word "hemp" was the first word, enough to see the status of the pepper oil in Sichuan cuisine. Pepper oil is also the role of scavenging.
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