What are two thorns?
Today, when Sichuan cuisine is popular around the world, there is a kind of pepper that always occupies the soul. It not only creates countless classic dishes, but also carries the dietary wisdom of Bashu. This is Erjingtiao pepper, known as the "King of Sichuan Pepper." Exploring the unique shape and flavor characteristics of the core raw materials of Sichuan cuisine Erjing strips are famous for their slender figure, with an average length of 15-20 cm. The unique J-shaped hook at the tip is its natural anti-counterfeiting mark. When mature, it appears as clear as agate, and the skin oil film reflects amber luster under light. The weight of a single fruit is between 5 and 8 grams, and the thickness of the flesh is just right, which not only ensures a crisp taste but also facilitates drying and processing. The golden balance of spiciness and aroma is different from the straightforward stimulation of ordinary peppers. The spiciness of the two vitex strips is maintained in the SHU range of 20,000 - 30,000. It feels sweet at the entrance and then rises slightly spicy. It is special in that it is rich in 0.8%-1.2% natural aromatic oil, which can release complex aroma after being stir-fried at high temperatures. This unique flavor forms the taste base of traditional delicacies such as Pi County Douban and Fuling pickled mustard. Analysis of the best growth environment for ecological planting and geographical distribution This variety shows its strongest vitality in an environment of 21-26℃, and the temperature difference between day and night needs to be maintained at 8-10℃. Developed root systems favor deep soil layers, and purple soil with a pH value of 6.2-7.0 is the most suitable for growth. The unique haze weather in the Chengdu Plain forms a natural sunshade net, which is combined with an average annual precipitation of 1200 mm, creating the unique oily texture of Erjingtiao. Development status of core production areas The traditional main production areas are concentrated in the suburbs of Chengdu such as Shuangliu and Pi County. In recent years, the planting belt has extended to the Longquan Mountains. Through variety improvement, three major lines have been formed: early-maturing (green peppers harvested in May), medium-maturing (red peppers harvested in July), and late-maturing (dry peppers harvested in September), achieving half-year sustainability (G-Y). Among the expanded production areas, Yuanmou, Yunnan has become an important supplementary base due to similar climatic conditions. Diversified applications and industrial values In the field of food processing, Erjing strips show amazing extensibility: fresh peppers are directly supplied to the catering market, dried peppers are processed into glutinous rice peppers, and after fermentation, they become the core raw material of bean paste. Modern agriculture has also developed deep processing industrial chains such as capsaicin extraction and natural pigment processing. In recent years, research has found that it is rich in vitamin P, showing new potential in the development of health foods.
From the field to the dining table, Erjingtiao pepper perfectly interprets the regional characteristics of the ingredients. It is not only a carrier of taste memory, but also an important symbol for the export of Sichuan cuisine culture. With the development of agricultural science and technology, this ancient variety is writing a new industrial legend.