"Autumn to Gangugou, full of chili oil." This sentence is about the scene when the sweet peppers are harvested. Gangu is known as the “hometown of peppers”, and it is famous for its high yield of peppers, especially line peppers. The line of pepper produced in Gangu is shaped like a horn, about 18-20 cm long and about 1 cm in diameter. The peppers produced here are the first of its kind in terms of “red color, long angle, thick fat, rich oil, rich aroma, moderately spicy, delicious and delicious”. Gangu pepper is a collective name for the peppers produced in the region, while Gangu pepper is processed from the harvested fruit corners. It contains nutritious and health-care ingredients and is preserved to the maximum extent during processing.

Gangu is known as the “hometown of peppers”. The shofar peppers that are abundant here are famous for their long peppers, thick leather, good color, strong spicy taste and rich oil content. Capsicum is rich in nutrients and contains capsaicin, capsanthin, protein, carotene, fatty oil, sylvestris, a large amount of vitamin C, and trace amounts of volatile oil. Gangu pepper has been planted for at least 400 years. Mingke Yingjia's "Fuxi County" (1627) has the record of Gangu pepper, which was once praised as the court tribute of the late Ming and early Qing dynasties. Gangu pepper has bright color, thick flesh and oil, slender corners, even wrinkles, and spicy flavor. It is rich in 18 kinds of amino acids required by the human body. The content of vitamins A and C is higher than other varieties. It has been favored by the international experts in the top ten of the world's more than 130 varieties of peppers. More than 60 varieties of Pan'an line peppers are exported to more than 20 countries and regions, becoming the national pepper production base. One. In China, peppers have been familiar to the people of the country since they were introduced in the last years of the Ming Dynasty. In the Qing Dynasty, Chen Mozi’s "Flower Mirror" said: "The white peppers are white flowers, the fruit is like a bald head, and the taste is spicy red, so it can be seen, the seed." Gangu pepper - Gangu produces red pepper color, thick meat and oil, The strips are long, wrinkles are even, the drying rate is high, the taste is rich and delicious, and it has various functions such as appetizing spleen, nourishing the eyesight, promoting blood circulation and metabolism, and is rich in more than ten kinds of mineral nutrients and multivitamins. . Gangu pepper has nearly 400 years of planting history, and the Gangu spicy farmers who have accumulated hundreds of years of experience have summarized a set of exquisite and unique planting techniques. In addition, the Gangu area has sufficient sunshine, fertile soil and large temperature difference to provide pepper cultivation. Superior growth conditions. Gangu pepper has high yield and good quality. The content of vitamin C in the pepper is higher than that of common peppers. It is the best among the world's pepper varieties. The main varieties of Gangu pepper are Lantern, Pepper, and Pepper. The main varieties of bell peppers are Lanzhou Dagangjiao, Luda Pepper, and Jiamen Bell Pepper; the main varieties of long peppers are wired pepper and horned pepper. In particular, the line of pepper cultivated in Gangu, the color is spicy and spicy, the meat is heavy, the oil is large, and the fat content is high. This kind of pepper has a body length of 18 to 20 centimeters and a thickness of only about one centimeter. Its characteristics are: bright red color, strong spicy taste, easy to dry, durable storage, raw food, fried food, dry spicy powder splashing, Widely welcomed by the masses. Capsicum not only stimulates appetite, increases appetite, but also contains a variety of vitamins that the body needs, of which vitamin C is relatively high. It is determined that each hundred grams of green pepper contains 185 mg of vitamin C, which is equivalent to 18 times the apple content. Relevant data prove that due to the biochemical reaction of vitamin C in the human body, eating more pepper can inhibit the formation of nitrosamines and reduce the incidence of gastric cancer. The skin of the pepper and the placenta tissue contain pungent and volatile oil, which is equivalent to sweating, chilling and stimulating excitement. In addition, pepper contains carotene, as well as calcium, iron, sugar and other ingredients, the heat is higher. Eating more peppers has certain effects and effects on maintaining the body's metabolism and promoting wound healing.

Quality technical requirements for Gangu pepper (1) Variety. The local local variety is “seven inches red”. (2) Site conditions. The soil is red clay, red sand, yellow red sand, yellow red soil, cotton soil, the texture is clay loam, the soil pH is 6.5 to 7.2, and the soil organic matter content is ≥1.5%. (3) Cultivation management. 1. Live broadcast in mid-April, with a seeding density of ≤97,500 points per hectare. 2. 3. Fertilization: Apply high quality organic fertilizer per hectare ≥ 45000kg. 4. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Harvesting. Before the first frost in mid-October in October, the fruit was harvested when it was ripe. It is naturally dry after harvesting and is prohibited from exposure. (5) Quality characteristics. 1. Medium-bodied and spicy. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the Gangu pepper production area may apply to the Gangu County Quality and Technical Supervision Bureau of Gansu Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Gansu Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. The legal inspection agency of Gangu Pepper is designated by the Gansu Provincial Bureau of Quality and Technical Supervision.