Jiangjin Sichuan Pepper

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Surrounded by mountains, Jiangjin has cultivated Jiangjin pepper with excellent quality and unique flavor. Its varieties are as many as nine leaves, hence the name “Nine Leaves Green”. The fruit of Jiangjin pepper is full, the color is lustrous, the fragrance is fragrant, the smell is pure, and the appetite can increase the appetite. It is the best for cooking and seasoning, and it also has the effect of treating kidney deficiency, tinnitus, eyesight, insecticide and athlete's foot. Chuanxiong cuisine is especially famous for its spicy taste; while Jiangjin pepper is the unique secret of spicy and delicious.

Jiangjin is a famous "hometown of pepper" in China. It has excellent geographical and climatic conditions. It has a strong flavor and is rich in various trace elements. It has high oil yield and is not only an excellent condiment, but also can be processed. Valuable chemical raw materials. Products are very popular in China and international markets. Jiangjin has a tradition of growing peppers since ancient times. As early as the 14th century, the Yuan Dynasty began to grow pepper. Jiangjin pepper has been well-known for centuries. A bottle of pepper was found on a Dutch merchant ship sank more than 300 years ago on the coast of Mauritius. It still smells aroma, and the barrel is faintly visible. The words.

Jiangjin pepper quality technical requirements (a) varieties. Nine-leaf green. (2) Site conditions. The Jiangjin pepper geographical indication product protection area is within the range of 200 to 800m above sea level, and the soil pH value is between 7.0 and 7.5. (3) Cultivation techniques. 1. Selection: Choose pepper trees with strong growth, good quality, no pests and diseases, and 6 to 10 years old as the mother tree. In the first ten days of September, when the fruit turns from green to red, cracked fruit, and the kernel turns black, it can be harvested. 2. Sowing: Soak the seeds in cold water for 1 to 2 days, then soak them in 2% alkali water for half a day to 1 day for degreasing treatment, rinse until the seed coat is rough and lose luster, mix with moist river sand and set aside. Autumn sowing is from October to November, planting 50 to 60 kg per mu (net species). 3. Colonization: Plants are robust, about 60cm high, and stems thicker than 0.3cm. They are planted with branches and roots that are well developed and intact, and have no pests or diseases and no mechanical damage. Planting in autumn is from October to November, and planting in the spring is good before and after rain. It is appropriate to choose cloudy or rain before planting in the appropriate period. The density is 110 or 133 per mu, and the specifications are 2×3m and 2×. 2.5m. 4. Fertilization: After the seedlings are lived, the fertilization is carried out before the test results, so that the nitrogen, phosphorus and potassium are combined, and the amount of nitrogen fertilizer is appropriately biased. It is administered three times a year, and is applied in mid-February, early May, and mid-July. After the test results, calcium fertilizer should be added. 5. 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. There are four types of pruning trees, such as a happy shape, a cup shape, a tower shape, and a fan shape. 6. Pest Control: The use of scientific and advanced agronomic measures, biological measures and cultivation management techniques to eliminate and reduce the source of disease and insect population. Strictly abide by the relevant national regulations on the use of pesticides in green food production, choose to use high-efficiency, low-toxic, low-residue pesticide varieties, strictly control the dosage and safety period of use, and avoid the impact of pesticide residues on the quality of pepper. (4) Harvesting. When the surface of the pepper is dark green, the oil cells are obviously raised, and there is a strong scent of hemp, choose the sunny morning and the dew is dry and harvested to avoid the rupture of the oil cell. (5) Processing. Preserved flower pepper: After entering the processing plant, the fresh pepper enters the processing program and adopts the biological enzyme; after entering the ultra-low temperature library, it freezes and enters the low temperature storage after 48 hours. Dried pepper: selected after microwave or infrared drying. (6) Preservation. Preserved flower pepper: low temperature storage, shelf life up to 2 years. Dried pepper: frozen storage in a high temperature library (0 to 5 ° C), storage of pepper is relatively intact, more than one year, its color, aroma, and numbness are not lost. (7) Quality characteristics. 1. Appearance: The fruit is round and round, the color is oily and green, and the cross-section thickness of the peel is ≥1mm. The surface oil is large and dense, and it is dense. 2. Flavor: The pureness of the sesame is pure and the aroma is fresh and soft. 3. Physical and chemical indicators: 哩nol content ≥ 50%, limonene content ≥ 8%, ash ≤ 2.5%, dry pepper moisture ≤ 11%.

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Producers within the scope of protection of Jiangjin pepper geographical indication products may submit an application to the Jiangjin Municipal Bureau of Quality and Technical Supervision for the use of the “Special Mark for Geographical Indication Products”, which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.