Zanthoxylum bungeanum is a Chinese herbal medicine. Chili red is pungent, warm and toxic. Pepper is bitter, cold and non-toxic.

Zanthoxylum bungeanum is a deciduous shrub or small tree, which can be planted alone and used as a protective hedge. Its peel can be used as seasoning, aromatic oil can be extracted, medicine can be used, seeds can be eaten, and soap can be processed.

Extended data:

The reason of pepper

Capsaicin is an alkaloid containing vanillin amide, which can bind to the vanillin receptor subtype 1 (VR 1) of sensory neurons.

Because the activation of VR 1 receptor transmits a burning sensation (it will also be activated when stimulated by heat), there will be a burning sensation when eating Chili. This burning feeling will make the brain have a wrong concept of physical harm and begin to release the body's own analgesic substance-endorphins, so people will have euphoria, and the more they eat, the more they want to eat.

Capsaicin was alkaline after PH test. The advantage of eating pepper is that it can reduce the acid content in the human body at first. Because human diet likes acidic food and the acid content in the body is high, the toxins in the body cannot be effectively excreted.

In order to balance the acid-base food chain in the body, we should also eat a small amount of food and vegetables containing capsaicin at ordinary times to ensure that the PH value of body fluids is basically in a balanced state. If you eat spicy vegetables, you can add acidic substances when cooking spicy vegetables to reduce the content of capsaicin.

19 12 years, Wilbur L. Gaubil, an American scientist, first formulated a unit for judging the hotness of pepper, that is, after the pepper is ground, it is diluted with sugar water until the hotness cannot be detected. At this time, the dilution multiple represents the spicy degree of pepper.

To commemorate Shi Gaobier, this spicy standard was named scovill Index, and "Shi Gaobier Index" (Shu, scovill thermal unit) became the unit of spicy degree.

Shi Gaubil's taste discrimination method has been replaced by instrumental quantitative analysis, but his unit system still exists. Just look at their scovill index about the hotness of peppers.

References:

Pepper-Baidu Encyclopedia