The Kowloon peppercorns are thick and fleshy. Because of its fragrant and delicious, it has been famous for a long time. Among them, it is more famous for its “Zhenglujiao”, “Dahongpao” and “High-footed Yellow”. The pepper produced in Kowloon is also known as "Gangjiao", which was originally used as a must-have for the court chef. The altitude of 2200 meters to 2800 meters is the most suitable ecological area for the growth of pepper, and it is the rare source of the mother flower of China. The county is located in the core area of ​​ecological protection in the middle and upper reaches of the Yangtze River. Not only is the ecological environment suitable for the growth of pepper, but only organic fertilizer is applied during the planting process, and no fertilizer or pesticide is needed to ensure that the pure taste of the pepper reaches the AA standard of green food.

Jiulong pepper is purple-red, with large and full-bodied grains, rich in sesame flavor and pure taste. The skin has a thousand-grain weight of 10g to 13g. The water content of Jiuhua pepper is ≤9%, the volatile oil content is 6.5% to 9.0%, the storage is ≥5.8% for 1 year, and the amide substance (麻味素) is 32% to 6.3%. The aromatic oil content, peel, color, aroma and numbness of Jiuhua pepper are unique. The peeling rate is up to 60%, the seeding rate is 40%, the aromatic oil content is 5.51%, and the oil content is 17.3%. Jiulong County of Ganzi Tibetan Autonomous Prefecture in Sichuan Province is known as the “Hometown of Chinese Peppers” by the Flower Food Professional Committee of China Food Industry Association. The Kowloon peppercorns are thick and fleshy. Because of its fragrant and delicious, it has been famous for a long time. Among them, it is more famous for its “Zhenglujiao”, “Dahongpao” and “High-footed Yellow”. The pepper produced in Kowloon is also known as "Gangjiao", which was originally used as a must-have for the court chef. The altitude of 2200 meters to 2800 meters is the most suitable ecological area for the growth of pepper. The cultivation of pepper in Jiulong County has a long history and is a rare source of the mother flower of China. The county is located in the core area of ​​ecological protection in the middle and upper reaches of the Yangtze River. Not only is the ecological environment suitable for the growth of pepper, but only organic fertilizer is applied during the planting process, and no fertilizer or pesticide is needed to ensure that the pure taste of the pepper reaches the AA standard of green food. Jiulong pepper is purple-red, with large and full granules, rich in sesame flavor and pure taste. The skin has a thousand-grain weight of 10g to 13g, moisture content ≤9%, volatile oil content of 6.5% to 9.0%, storage of ≥5.8% for 1 year, and amide substances ( Hemp () is 3.2% to 6.3%. The ripening season of pepper is from July to August. When the peel of the pepper is all red, the oily gland of the peel is protruding, the luster is obvious, and the fruit is bright red and the oil is full when it is full. Place the harvested peppers in a cool, ventilated place for 2 to 3 days, then spread them on a simmering or drying mat and expose them to dryness. Zanthoxylum bungeanum is the most widely used seasoning for Sichuan cuisine. It is often used to prepare marinated soups, preserved foods or stewed meats. It is also one of the raw materials of “Five Spices”. 1. When cooking, put a few peppers in the hot oil in the pot, remove it after blackening, leave the oil and stir-fry, and stir-fry the vegetables; 2. Heat the pepper, vegetable oil and soy sauce and pour on the salad, fresh and delicious; When you marinate the radish, add the pepper and taste great. Another note: natural seasonings such as cinnamon, star anise, fennel, and pepper have certain toxicity and mutagenicity. Inducible substances can change the cellular genetic function of normal tissues and induce malignant tumors. In addition, the above-mentioned seasonings are hot and are eaten in the summer, and in particular, people who have high internal heat may cause constipation, flatulence, and the like. Therefore, these seasonings can be used but should not be used. Specifically, pepper and star anise contain xanthine, which may induce liver cancer. Jiulong pepper has many effects, and eating Kowloon pepper regularly has great benefits for the human body. It removes the suffocation of various meats; promotes saliva secretion, increases appetite; dilates blood vessels, thereby lowering blood pressure; taking pepper water to remove parasites; having aroma and stomach, dispelling cold, dehumidifying and relieving pain, killing The effect of detoxification, itching and relieving phlegm. Spicy, warm, small poisonous, hemp. The fruit contains volatile oil (limonene, cumyl alcohol, geraniol, etc.), sterol, unsaturated organic acid. Pharmacological antibacterial test: 10 kinds of Gram-positive bacteria such as Bacillus anthracis, Hemolytic Streptococcus, Diphtheria, Pneumococci, Staphylococcus aureus, Citrine and Staphylococcus aureus, Bacillus subtilis, and Escherichia coli, Song Intestinal pathogens such as Neisseria dysentery, Proteus, Typhoid and Paratyphoid, Pseudomonas aeruginosa and Vibrio cholerae have obvious inhibitory effects. The 1:4 water infusion also inhibited N. novae. According to animal tests, a small amount of continuous clothing can promote the development of glands related to metabolism, and a large amount can promote the development of glands related to reproduction. This proves the understanding of the ancients u0026quot;Wenyang Bushenu0026quot;. The function of pepper red: stomach, drive mites, and have a warm and strong effect. The pepper is a diuretic for chronic edema and ascites.

Technical requirements for quality of Jiuhua pepper 1. I. Variety Dahongpao, lumpy oil pepper, umbrella-shaped pepper. Second, the site conditions The altitude of the production area is 1800m to 2900m, soil type cinnamon soil, brown soil, soil is sandy loam or medium loam soil, soil pH value is 6.5 to 8, soil organic matter content ≥ 2.0%. Third, cultivation management Seedling breeding: seed propagation. 2. The planting density is 825 to 1650 plants/ha. 3. Management: (1) Fertilization: Fertilize three times a year. Fertilization was carried out in the early flowering period in late March, the strong fruiting period in mid-May and the harvest in mid-September. Each plant is fertilized with 15 kg to 30 kg of water and fertilizer, and 0.2 kg of ammonium phosphate compound fertilizer. The saplings are halved. (2) cultivating and weeding: weeding and weeding three times a year, can be carried out together with fertilization. (3) Prevention and control of pests and diseases: brown spot, rust, coal smoke, root rot and pepper aphid, mulberry shield, yellow With black velvet beetle and so on. Take a combination of biological control and the use of pesticides that meet the requirements of green foods. 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 and drying The ripening season of the pepper is from July to August. When the peel of the pepper is all red, the oily gland of the peel is protruding, the gloss is obvious, and the fruit is bright red and the oil is full. Place the harvested peppers in a cool, ventilated place for 2 to 3 days, then spread them on a simmering or drying mat and expose them to dryness. Five, quality characteristics Sensory features: Jiulong pepper reddish purple, the particles are large and full, with strong aroma and pure taste, the skin has a thousand-grain weight of 10g to 13g. 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 scope of the production of Jiulong pepper can submit an application for the use of the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Jiulong County of Sichuan Province. It will be announced by the Sichuan Quality and Technical Supervision Bureau and reported to the AQSIQ for approval. The statutory testing agency for Jiuhua pepper is designated by the Sichuan Bureau of Quality and Technical Supervision.