The classification of chili peppers is a complex and interesting topic because it involves many aspects, including spiciness, morphology, use, and geographical distribution. According to the degree of spiciness, chili peppers can be divided into four grades: extremely spicy, spicy, slightly spicy and non-spicy. This classification is mainly based on the capsaicin content in chili peppers, which is a stimulating compound that stimulates our gustatory nerves and makes us feel spicy.
Secondly, according to the morphology, peppers can be divided into many different types. For example, chili peppers are peppers with upward-growing fruits, which are usually spicy and suitable for use as a seasoning. Bell peppers, on the other hand, are larger, lantern-shaped peppers that are usually sweeter and suitable for salads or stir-fries.
Also, depending on the use, chili peppers can also be divided into different categories. For example, some chili peppers are mainly used to make seasonings, such as bean paste, Lao Gan Ma, etc.;While other chili peppers are mainly used to make dishes such as mapo tofu, spicy chicken, etc.
Then, according to the geographical distribution, the peppers can be divided into many different varieties. For example, the spicy hot pot in Sichuan and the fish head with chopped pepper in Hunan are different. These different varieties of peppers are adapted to different climatic and soil conditions, so they have a good taste and flavor.
In conclusion, the classification of chili peppers is a very complex and interesting topic. It involves many aspects, including spiciness, form, use, and geographical distribution. Knowing the classification of chili peppers helps us to understand and use this important ingredient well.