What type of vegetable is pepper

When did the peppers we often eat come to China? What kind of vegetables are peppers? What kind of people are suitable for eating peppers? What are the benefits to the human body?

Chili peppers are also called stick peppers, bell peppers, hot peppers, and hot eggplants. They belong to the Solanaceae family. There are many varieties of chili peppers, with the pointed red peppers (chili peppers) being the spiciest. There are also sweet but not spicy dark green bell peppers, also called lantern peppers. Chili peppers are native to Mexico in South America and were introduced to China around the end of the Ming Dynasty and the beginning of the Qing Dynasty. Chili peppers are hot and spicy in nature, and have the effects of dispelling cold in dampness, stimulating appetite and removing dampness. Eating chili peppers appropriately is beneficial to human health. Chili peppers can be used as a stomachic because capsaicin can stimulate the salivary glands in the mouth, increase saliva secretion, speed up gastrointestinal motility, and facilitate the digestion and absorption of food. Chili peppers can be used as a nutrient because they contain a lot of vitamins A, C and carotene. They are one of the nutritious vegetables. Eating chili peppers can remove dampness and cold, and can also prevent and treat frostbite.

Chili peppers are native to tropical regions of Central and South America. At the end of the 15th century, after Columbus discovered America, he brought chili peppers back to Europe, and from there they spread to other parts of the world. They were introduced to China during the Ming Dynasty. The Huajing by Chen Haozi of the Qing Dynasty recorded chili peppers. Today, they are widely cultivated in various parts of China and have become a popular vegetable.

[Other names] spicy pepper, spicy horn, ox-horn pepper, red pepper, sea pepper, bell pepper, big pepper, spicy tiger

[Source] Capsicum annuum Linn., a plant of the Solanaceae family, is used as medicine with its fruit, roots and stems. It is harvested when the fruit turns red in June and July and sun-dried.

[Nature and flavor and meridians] Fruit: pungent, hot.

【Function and indications】

Fruit: warms the middle and dispels cold, strengthens the stomach and helps digestion. Used for stomach cold pain, flatulence, indigestion; externally used to treat frostbite, rheumatic pain, and lumbar muscle pain.

Root: promotes blood circulation and reduces swelling. Used externally to treat frostbite.

[Usage and Dosage] 1 to 3 qian of fruit; apply appropriate amount of root externally, decoct in water and wash the affected area.

[Note] Do not use for patients with gastric and duodenal ulcers, acute gastritis, tuberculosis, hemorrhoids or eye diseases.

If you are thin, eat less pepper in winter

In the cold winter, many people like to eat chili peppers to resist the cold. However, traditional medicine believes that although chili peppers can dispel cold, stop diarrhea, kill insects, increase appetite and promote digestion, the diet should pay attention to the harmony of the five flavors (sour, bitter, sweet, spicy and salty). Excessive preference for spicy taste can easily cause imbalance of yin and yang in the internal organs and cause diseases.

Excessive lung qi: Spicy food has the functions of dispersing, promoting qi and activating blood circulation. Eating too much can easily lead to excessive lung qi, which can damage qi and yin, resulting in reduced immunity and causing colds, and symptoms of "getting angry" such as dry and sore throat, red eyes, hot nasal cavity, dry mouth and tongue, chapped mouth, nosebleeds, toothache, etc.

Eating too much spicy food can easily aggravate dampness and heat in the body, which can manifest as skin acne, increased blood pressure, worsening hemorrhoids, and nosebleeds.

Therefore, people who fall into the following situations should pay special attention to reducing spicy food in winter:

1. People with a thin body. According to traditional Chinese medicine, thin people are mostly of yin deficiency and heat constitution, often manifested as dry throat, bitter mouth, bloodshot eyes, heavy head and light feet, irritability. If you eat too much spicy food, it will aggravate the above symptoms and cause bleeding, allergies and inflammation.

2. Hyperthyroidism patients. Hyperthyroidism patients are often in a highly excited state, and excessive consumption of spicy foods such as chili peppers can aggravate the symptoms.

3. Patients with nephritis should not eat chili peppers. Studies have shown that in the process of human metabolism, spicy ingredients are often excreted through the kidneys, which have different degrees of stimulation on renal parenchymal cells.

4. Patients with chronic gastrointestinal diseases, hemorrhoids, dermatitis, tuberculosis, chronic bronchitis and hypertension.

I think everyone should have some understanding of what kind of vegetables peppers belong to.