The pepper is an annual herb, mostly white flowers. The fruit is usually conical or oblong. It is green when immature. It becomes bright red, yellow or purple when mature, and red is the most common. Wangdu pepper is famous for its large yield, reddish color, thick flesh, fragrant taste and long-lasting release. Wangdu pepper has a high nutritional value, and the content of vitamin C ranks first among vegetables, which is called the “crown of vegetables”.

Wangdu pepper has been planted for more than 500 years. According to legend, during the Ming Dynasty, seeds were planted by Shanxi people, gradually forming the unique flavor of Wangdu pepper. By the end of the Qing Dynasty, Wangdu pepper had a high reputation and wide-ranging influence. With its high-quality varieties and large planting scale, it won the reputation of “Spicy Capital”. Wangdu pepper is not only a valuable local specialty in Hebei Province, but also one of the traditional Chinese export agricultural products. The origin of the peppers of Wangdu Peppers have been planted for more than 500 years. According to legend, during the Hongwu period of the Ming Dynasty (AD 1368-1398), Ming Taizu Zhu Yuanzhang sealed the four princes Zhu Xi as Yan Wang and sent him to march north. Yan Wang swept the north and competed in the Central Plains. After leaving a piece of scorched earth. In order to supplement the people and resume production, the rulers moved a group of people from Hongdong County, Shanxi. They brought homes, livestock and production tools, as well as pepper seeds. Since then, the peppers in Shanxi have blossomed in Wangdu, gradually forming the unique flavor of Wangdu pepper. In the late Ming and early Qing dynasties, with the burgeoning of capitalism and the development of commodity economy, farmers began to turn to the commercial production of large-scale planting. By the end of the Qing Dynasty, Wangdu pepper had a high reputation and wide-ranging influence. With its high-quality varieties and large planting scale, it won the reputation of “Spicy Capital”. The characteristics of Wangdu pepper "The quality of its output is superior to that of others." "The province is exported to the province, Hankou, Xuzhou, and Anhui. In recent years, there are not many people who transported Tianjin to Incheon, and this is a large county in Chengben County." Wangdu pepper is not only a valuable local specialty in Hebei Province, but also one of the traditional Chinese export agricultural products. Wangdu pepper is famous for its large yield, reddish color, thick flesh, fragrant taste and long-lasting release. Pepper has a high nutritional value and is called the “crown of vegetables”. According to analysis, it contains vitamin B, C, protein, carotene, iron, phosphorus, calcium, and sugar. Each kilogram of pepper contains 1050 mg of vitamin C, 35 times more than eggplant, 9 times more than tomato, 3 times more than Chinese cabbage, and 2 times more than white radish. Efficacy: If people can eat a small amount of food regularly, it is beneficial to increase appetite and protect their health. It can promote salivation and active enzymes of starch and has a bactericidal effect. Deep processing The deep processing of Wangdu pepper started from chili oil. In the middle and late Qing Dynasty, there was chili oil with cottonseed oil and pepper as the main material. At the beginning of this century, the peasant Wang Chaochen in Wangdu City read a large number of medicine books and reformed the chili oil. He changed the cottonseed oil to a small grinding sesame oil, and selected Chinese herbal medicines such as clove, cinnamon, soybean meal, Amomum villosum, and white peony as ingredients. In addition, a set of fine production methods and better hygienic conditions, the formation of aroma rich, nutritious, long-lasting taste, no fading, no precipitation, can drive the wind and cold, spleen appetizer, Shujinhuoxue characteristics The peppers of Wangdu are mixed with greasy meat and the aroma of the mixture is added. It is quickly spread to the big cities along the Beijing-Guangzhou line. Some foreigners also come here, and the products are in short supply.

Wangdu pepper quality technical requirements (a) varieties. Choose traditional local varieties and their selection. (2) Site conditions. The soil type is tidal cinnamon soil, and the soil plough layer texture is light soil and medium soil. The soil organic matter content is ≥1.5%, and the soil pH is 7.0 to 8.0. (3) Cultivation management. 1. Seedling: The sowing period is from early March to mid-April. The seedling density per square meter is ≤625. 2. Colonization: It is convenient to choose irrigation and drainage. In the past three years, there have been no plots of solanaceous crops. Planted from May 10 to June 15, each plant has a planting density of ≤67,500 per hectare. 3. Fertilizer management: ≥60000kg of organic fertilizer per hectare. 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. Harvested in late October, the whole pepper is removed, the green pepper is removed, naturally dried to a moisture content of 20% to 25%, and then harvested. After picking, it is naturally dried to a water content of ≤14%. (5) Quality characteristics. 1. Sensory characteristics: The color of the dried pepper is purple and bright, the fruit surface is smooth, the meat is thick and rich, and it is oily and spicy. 2. Physical and chemical indicators: capsaicin 0.80g/kg to 1.00g/kg, capsanthin 3.0g/kg to 4.0g/kg. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of the geographical indication products of Wangdu pepper can submit an application for the use of “Special Marks for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Wangdu County, Hebei Province, which is reviewed by the Hebei Provincial Bureau of Quality and Technical Supervision and announced by the General Administration of Quality Supervision, Inspection and Quarantine. Approved. The statutory testing agency of Wangdu Capsicum is designated by the Hebei Provincial Bureau of Quality and Technical Supervision.