The green color of Pengxi green pepper is less variegated; the particles are uniform and full; the fruit is thick and shiny; the oil sac is densely packed and compacted, and the oil cavity is dense and dense; the inner peel is smooth and thin leathery; the aroma is rich and lasting, hemp The taste is pure; the net weight per thousand is about 15 grams. The most prominent features of Pengxi green pepper are: oily, numb-flavored, full-bodied and long-lasting; it is the main seasoning condiment, and the peel and seeds can also be used as medicine. Placed in the car, room, etc., can achieve the effect of placing fragrance, which is not replaced by other peppers.

After being protected, more than 70,000 farmers in the county will plant more than 125,000 mu of Pengxi green pepper; the annual output value will be 910 million yuan; and the annual income of farmers will be increased by 9855 yuan. Product Awards Pengxi Green Pepper “Yin Yao” trademark was awarded the famous trademark of Sichuan Province; Pengxi Green Pepper was awarded “China Organic Product Certification”; “Non-pollution Agricultural Product Certification”; “Provincial Agricultural Ecological Park”; Pengxiqing The pepper series products won the “People's Favorite Exhibit Award and the Best-selling Product Award” at the International Agricultural Trade Fair in Western China, and were awarded “Quality Products” at the China International Forestry Industry Expo.

Technical requirements for quality of Pengxi green pepper 1. Variety Local local variety "Bamboo Leaf Green". Second, the site conditions The altitude of the production area is 300m to 500m, the soil is purple loam or sandy loam soil, good permeability, soil organic matter content ≥1%, pH 6.5 to 8.5. The average annual rainfall is 800 to 900mm, and the average annual sunshine hours are 1400 hours to 1500 hours. Third, cultivation techniques 1. Seedling breeding: seed propagation, planting in late September to early October, container seedling transplanting. 2. Planting: Planting in the spring from February to March and planting in the autumn from September to October. The planting density is ≤110 plants per 667m2 (mu). 3. Plastic surgery: adopting “cutting and cutting” to form an abduction inner space and a cup-shaped tree shape. 4. Fertilization: The application of organic fertilizer is the main application. The mature trees are ≥20kg per plant per year. 5. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. 4. Harvesting and drying 1. Harvesting: The fruit picking time is from early July to early August of each year. When the color of the fruit is green and the oil sac on the peel is translucent, choose sunny weather for picking. Seeds are picked in the middle and late September of each year. 2. Drying: use natural drying to a moisture content of ≤10%. V. Quality characteristics 1. Sensory characteristics: The color of the fruit is green, the fruit is round and even, the surface of the fruit is thick and the oil sac is dense, the oil cavity is dense and dense, the inner skin is smooth, the leather is thin, most of it is separated from the pulp and curled; the aroma is rich Long lasting, pure taste. The natural seed removal rate is ≥85%. 2. Physical and chemical indicators: Project index moisture (%) ≤ 10.0 Total ash (%) ≤ 4.1 Total volatile oil content (ml/100g) ≥ 6.8 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national Provisions.

Apply to：
Producers within the scope of the Pengxi green pepper production area may apply to the Quality and Technical Supervision Bureau of Pengxi County, Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.