Description
Farm 28
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Farm 28 / Kam Tin
🔖 Authentication： HKORC Certificate No. : C14014
🌱 Manufacturer Introduction：
Covering an area of 100,000 square feet, it is located in Fung Kat Heung, Kam Tin, Yuen Long. With the aim of growing healthy crops, the public can enjoy high-quality and safe food at a low price, and hope that when purchasing locally grown fruits, the public can understand the importance of reducing carbon emissions on the environment, so as to achieve the goal of human beings and the greater world. Natural complementarity and harmonious coexistence. And in the future, we will grow more different healthy fruits and vegetables to provide customers with choices.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Capsicum frutescens L.
Chinese Name：牛角椒 | 青椒
Other Names：Cayenne Pepper | Green Capsicum
Product Description：In China, long, thin-skinned, spicy green peppers are common in stir-fries. Cayenne Pepper is one of the varieties of peppers. It is shaped like a horn, so it is called ox horn pepper. Its English name (Cayenne pepper) comes from Kering, the capital of French Guiana. It is usually a moderately hot chili used to season dishes.
The cayenne pepper is a type of Capsicum annuum. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright. Peppers are a group of tapering peppers, 10 to 25 cm long, usually thin, mostly red, often with curved tips and slightly wavy rinds.
Sweet, warm in nature, similar to pepper. The pulp part contains carbohydrates, protein, edible cellulose, various minerals potassium, phosphorus, iron and vitamins A, B, C, K, etc. Ripe fruits are extremely high in the antioxidant vitamin C. The seeds contain capsaicin. It also contains a lot of beta-carotene, which can prevent cataracts and reduce the risk of heart disease.
Evolved from peppers native to Central and South America. After it was introduced to Europe from Mexico in the 16th century, it was widely distributed in France, Spain, Italy and Hungary. It was introduced into China 100 years ago and is now cultivated everywhere.
Variety：There are many specific cultivars, such as Cow-horn, Cayenne Sweet, Cayenne Buist's Yellow, Golden Cayenne, Cayenne Carolina, Cayenne Indonesian, Joe's Long, Cayenne Large Red Thick, Cayenne Long Thick Red, Ring of Fire, Cayenne Passion, Cayenne Thomas Jefferson, Cayenne Iberian, Cayenne Turkish, Egyptian Cayenne, Cayenne Violet or Numex Las Cruces Cayenne. Although most modern cayenne peppers are colored red, yellow and purple varieties exist.
Supply Season：The main production period is from March to May of the following year, and all are available.
Storage Method：It can be stored in the refrigerator for more than 1 week after being sealed with plastic wrap. If it is placed in a dry place, it will gradually become dry and it can be stored for a long time.
#Should Be / Avoided：
Appropriate: Suitable for people with loss of appetite, excessive consumption of cold food or cold drinks, cold stomach pain, abdominal pain due to cold stagnation, flatulence, hiccups due to cold, wind-cold cold, vomiting, diarrhea, dampness, and roundworms.
Avoid: People with yin deficiency and fire-prosperous constitution should not eat, those with stomach and duodenal ulcers, acute gastritis, tuberculosis, bronchitis, pharyngitis, tonsillitis, hypertension, toothache, hemoptysis, hemorrhoids, eye disease, stomatitis, dry stool , conjunctivitis, boils, anal fissures and other people should not eat.
*Edible Compatibility：
Appropriate: 1. Chili and cuttlefish: Chili is rich in vitamin C, and combined with taurine from cuttlefish, it can reduce blood pressure and cholesterol. 2. Peppers and green leafy vegetables: peppers are rich in beta-carotene and vitamin C, and green leafy vegetables are also rich in vitamin C. When eaten together, they can exert the best antioxidant and cardiovascular protection functions, which can effectively prevent Atherosclerosis. Avoid: 1. Peppers and raw carrots: Because carrots contain a substance that can destroy vitamin C in peppers (vitamin C-decomposing enzymes), they should not be eaten with undercooked carrots.
Cooking Skills：The edible part is the fruit. After removing the stems, rinse them well under running water.
Be sure to master the heat when cooking chili, because the vitamin C contained in chili itself is not heat-resistant and is easily destroyed, and it is best to avoid using copper tableware.
Notes：Because capsaicin will produce a burning sensation when it touches the human body surface, it is often used in food materials as a source of aroma or burning sensation (spiciness). The degree of burning sensation in food is measured by the Scoville scale
Scale to measure. Because the concentration of capsaicin in capsicum is not high, capsicum has become a typical source of capsaicin for safety considerations.
In medicine, chili has the function of promoting blood circulation and can help dispel cold. For external use, it can be made into ointment, ointment or patch, which has the effect of promoting local blood circulation, sterilizing and reducing swelling, and can treat muscle pain, arthritis, low back pain, etc. Sun-dried powder can also be used for seasoning.
The best way to relieve the burning sensation in the mouth and throat is to take cold food or drink, such as yogurt, ice cream, cheese or milk; or sweet food, such as juice, sugar or candy. Because pure capsaicin is insoluble in water but soluble in fats and pure alcohol, the common advice is to eat oily foods such as buttered bread, whole milk or whipped cream to relieve the burning sensation and believe Oily foods can take away capsaicin.
Dish：
Tiger Skin Peppers, Beef and Pepper Stir-fry, and Sichuan Three Pepper Chicken!
🥗 Product Category (English)： Cayenne Pepper
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅 Remark：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
Special attention: The dishes, especially small flowers and broccoli, are best soaked in the water to remove residual pesticides (this is organic farm, but will have, but not chemical, except to Re-generative Farm). It is recommended to use our vegetables and vegetables environmentally friendly cleaner
Dish Drops for 3 to 5 minutes to eliminate residuals, sand and dust.
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.
