Jinyangqing pepper has a green color, a large particle size, and a pure and strong flavor. It is rich in vitamins and glycerin, magnesium, iron, zinc, selenium and other essential trace elements and a variety of unsaturated fatty acids. It is an essential seasoning for mustard, hot pot and Sichuan cuisine.

The county climate of Jinyang County belongs to the Yunnan Plateau in the mid-subtropical zone of the eastern monsoon region of the Asian continent. In the summer half year (5~10 months), the southwest monsoon is dominant, and the temperature is high and rainy. In the winter half year (November to April of the next year), the atmosphere is quiet, the clouds and rain are scarce, the weather is sunny, the air is dry, and the climate is warm. The dry and wet seasons are distinct. The annual average temperature of the county is 16.9 degrees Celsius, the annual average precipitation is about 800 millimeters, the average sunshine is about 1574 hours, and the frost-free period is 305 days. The Jinsha River flows through Jinyang at a distance of 98.8 kilometers. The highest point in the territory is 4,876 meters above sea level, and the lowest point is 460 meters above sea level. “One mountain is divided into four seasons and ten different days”. The unique three-dimensional climate is very suitable for the growth of Jinyang green pepper. According to the "Compendium of Materia Medica" records: "Pepper pepper, its taste is spicy and hemp. Its temperature is hot, into the lungs and dispelling cold, cure cough, into the lungs to prevent temperature, cure cold and dampness, edema and diarrhea, into the right stomach to make up the fire, cure Yang decline and so on." Jinyang County green pepper is rich in vitamin B1, vitamin B2, vitamin E and other vitamins and flavonoids, magnesium, iron, zinc, selenium, copper and other trace elements and linolenic acid, linoleic acid and other unsaturated fatty acids. With high medical value. Scientifically identified, Jinyangqing pepper also has the effects of dispelling cold and dehumidifying, relieving pain, killing insects and detoxifying. At the same time, it is also an indispensable ingredient in Fuling mustard. The extract can be used as a high-grade flavoring raw material, a cosmetic additive and a traditional pharmaceutical raw material.

Jinyang Green Pepper Quality Technical Requirements (1) Site conditions. Sandy soil, red soil, dry red soil, brown loam, and purple red soil at an altitude of 800 to 1800 meters; the soil formed by the mother soil is basalt, sand shale, river alluvial deposits, and alluvial deposits. The soil pH is between 7 and 7.5. The organic matter content is 2% or more. (2) Cultivation techniques. 1. Seedling cultivation: (1) Seed treatment: After the seeds are soaked in cold water, they are degreased, washed until the seed coat is rough and tarnished, and mixed with moist sand or grass ash for use. The seeding amount per 667 square meters (mu) is less than 60kg. (2) Sowing: The autumn is good and the seedlings are neat. The autumn sowing is divided into early autumn sowing and late autumn sowing. Early autumn sowing is carried out in late August to mid-September. Late autumn broadcast should be postponed until mid-October and early November. (3) Selection of seedlings: use thin section, scattered branches, skin color green, less thorns, number of leaves 5 to 9 leaves, leaf front gland more and obvious, leaf width, thick, green, seedling height 60cm or more fresh white, lateral root More than 5 year old pepper seedlings. 2. Planting time: It is appropriate to use from March to April every year. 3. Planting density: The density is less than 56 plants per 667 square meters (mu). 4. Pruning and shaping: through the use of multi-main branches and short-cutting methods, the level is clear, the skeleton branches are arranged reasonably, the branches are evenly distributed, the ventilation is light, and the early knots are high-yield. Pruning trees are common with a single trunk to extend the happy shape, three main natural happy shapes, and a double main V shape. (3) Harvesting. 1. Harvest: Due to the high altitude difference, it is picked between “Great Summer” and “Bailu” from late July to early August. It requires green color, high peeling rate, rich aroma and numbness, and high aromatic oil content. Breeding seedlings are postponed for 15 days to 30 days until the seeds are fully mature and harvested. Pick sunny weather when picking, avoid picking when there is dew on rainy and cloudy days. 2. Drying: The dried green pepper fruit, the peel is cracked from the suture, only the small fruit stem is connected. At this time, the seed can be gently tapped to separate the seed from the peel, and the peel and the seed are separated to remove impurities. 3. Classification: superior products: no mold, no oil pepper. Closed eyes, pepper seeds are not more than 3%, and ear stalks are less than or equal to 1.5%. First-class products: no mold, no oil pepper. Closed eyes and pepper seeds do not exceed 5%. Spikes are less than or equal to 2%. Second-class products: no pepper. The moldy grain is less than or equal to 0.5%. Closed eyes, pepper seeds are not more than 15%, and ear stalks are less than or equal to 3%. 4. Storage: Select a house that is ventilated and moisture-proof. When loading and unloading and stacking pepper, it is forbidden to step on it. It is strictly forbidden to mix with poisonous and odorous items to prevent rodents. The shelf life is 1 year. (4) Quality characteristics. 1. Sensory characteristics: The fruit is round and large, the color is green and oily, and the surface oil cells are dense and dense. The smell is soft and the smell is pure and rich. 2. Physical and chemical indicators: volatile oil content (m/m,%): ≥7.0, numbing composition (m/m,%): ≥0.7, water content (m/m,%): ≤11.

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Producers within the scope of protection of Jinyangqing pepper geographical indication products may apply to the Jinyang County Quality and Technical Supervision Bureau of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.