Dry Chili peppers are characterized by low water content and are suitable for long-term storage. However, if it is not properly preserved, dried peppers that are not sealed or have high water content are prone to mildew. Dried peppers are mainly used as seasoning.

It is the most primitive storage way of fresh pepper in the sun, and it is also the way to retain its nutrients to the maximum extent. Generally, 5 kg of fresh pepper can produce 1 kg of dry pepper, which can be preserved for two years as long as it is properly preserved. It is suggested to choose fresh peppers with ripe and full skin and bright color.

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Pepper is rich in vitamin C, beta carotene, folic acid, magnesium and potassium. Capsaicin in pepper also has anti-inflammatory and antioxidant effects. Eating with pepper can increase the energy consumption of human body and help to lose weight.

Pepper can stimulate the oral cavity and gastrointestinal tract, enhance gastrointestinal peristalsis, promote the secretion of digestive juice, improve appetite and inhibit abnormal fermentation in the intestine. This is because pepper can stimulate the release of prostaglandin E2, which is beneficial to promote the regeneration of gastric mucosa, maintain the function of gastrointestinal cells, and prevent and treat gastric ulcer.

Taking pepper as the main raw material, with garlic, hawthorn extract and vitamin E, it can improve heart function and promote blood circulation after eating. In addition, eating Chili regularly can reduce blood lipid and thrombosis, which has a certain preventive effect on cardiovascular diseases.

People's Daily Online-Stir-fried fresh peppers and dried peppers with clear water: peppers are eaten differently.

Baidu encyclopedia-dried Chili