Er Jing Tiao

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Er Jing Tiao
Chinese	二荆条
Literal meaning	a special kinds of chilli
Transcriptions Standard Mandarin Hanyu Pinyin er jing tiao

Er jing tiao

Er jing tiao is a type of chili that is most common in Sichuan cuisine of China. Moreover it has unique features such as its normally shaped similar to the letter J, it is mostly 5 inches to 6 inches long,and it has the ability of providing vitamin C, carotene, fatty oil, capsaicin, which allows the body to absorb essential nutrients.This chili is known for its deep color and robust fragrance and is often used in chili oil for that reason. It is also a major ingredient for many famous chili sauce product from different brand, such as thick broad-bean sauce. It provides spicy and salty flavor, people normally choose to mix it with noodles or rice. It has a long history in Chinese cuisine and it has gained popularity over the time. It’s easy to find it among traditional authentic Sichuan cuisine, weather in restaurant or kitchen at home. Er jing tiao's taste is different from common types of chilli, its taste and smells are slightly spicier.It is a very special type of chillie, it colors could change from green to red as time passed. They could also be eaten as fresh vegetables, seasoning it with simply salt and soy sauce could bring out the delicious flavors. The harvesting time is usually from early May to October.

Current use

There are multiple method to cook the chilis depending on the personal eating habit. At most times, Er jing tiao was considered to be a useful and tasty food ingredient to be processed and made into a dish or spicy oil, it could also be grinded into dry chili sauce that was common to be found at store for customers to purchase. Moreover, Er jing tiao could also be made into spicy broad bean paste which are also a major ingredient in cooking sichuan dishes such as mapo tofu. There are another example, Chilli powder, a common processed seasoning product is made from chopped dried chilies such as Er jing tiao, stir frying it with a small amount of vegetable oil and leave it aside to cool. After cooling, put in a container and grinded into powder when the chillis is crispy.The fine chili powder are generally used for relatively simple dishes, a small amounts could gave the dish a strong flavor,, it could used for color enhancement or made into dried chili dipping sauce.

Breeding method

The seed germination temperature is 23-30 ° C, if below 15 ° C can not germinate. Pepper seeds require higher temperatures, it grows more slowly when the temperatures is relatively low. At the beginning of the flowering season, the temperature is 20-25 °C during the daytime and 15-20 °C during the night. Chilis should not be cultivates with other plants vegetables such as eggplant and potatoes et al, their needs for water, fertilizer and light are different. Not all Er jing tiao was breed inside Sichuan province, there are a some was grown in neighboring Guizhou province, which was considered as a better planting environment since it was less polluted.For the breeding site conditions: The altitude is 445 meters to 550 meters; the terrain is high dry, the irrigation and drainage is convenient, the soil layer is deep and loose, and the slightly acidic yellow loam soil has a pH value of 6.1 to 6.8; the organic matter content is ≥1.5% or more.

Cultivation management

1. Seed selection: Select the seed of the second Jingjiao pepper that is purified and rejuvenated, and the seed quality should meet the relevant requirements of the state.

2. Rotation: Three to four years of rotation with Solanaceae vegetables.

3. Planting inside greenhouse in late or mid-October, averagely 7 grams~8 grams of seeds per square meters.

4.Ramet : When the seedlings grow bigger and have 3~4 leaves,  the seedlings would be planted into different holes every 10 cm.

5. Field management: Before reaching the final stable planting, it should be watered based on a regular timetable , at the early stage around  0.1% boron fertilizer should be applied.After it grows bigger, apply extra 0.2% of potassium dihydrogen phosphate plus 0,1%~0.2% of urea in the middle and late stages.

6. Harvesting time : From July 5th to August 15th, when color turns into deep red, it could be collected.

Disease prevention

check the plant’s growing status regularly, remove and burn the diseased plant immediately. It could occur during the whole reproductive cycle, it is most common to found in the early stage. The bottom of the stem would appears to be dark green or brown.When the humidity is high, it would have white mildew layer on the surface, which is the pathogen cyst and sac. After drying, it forms dark brown streaks, and the branches above withered rapidly.

Nutrition

Chilies, especially the red kind contains rich vitamin C and some provitamin A. Therefore, it also decrease its ability to absorb iron because of it also contains a large amounts of high amounts of polyphenols and phytate. There are research indicates the relationship between having diet habit of eating chillies and having insulin resistance especially among Chinese, but it also has a great effect on preventing cardiovascular diseases by eating it. Nevertheless it also contains capsaicin which are the source of the spicy taste, it differs depending on the kinds Er jing tiao contains 27%, when the normal chilies only contains normally 15-17%.

Many Chinese diet therapy researchers have found that Sichuan people eat a lot of chilli because it is associated with their weather, which makes chilli a suitable food for them to eat. Sichuan is a very damp, foggy and cold place throughout most of the year. One very important function of chilli is to clear the dampness and to expel the cold. This is in accordance with Traditional Chinese Medicine as it is well-known that eating certain foods can help to expel environmental conditions (such as dampness and cold) which may affect the body. This why the local people of Sichuan like to each chilli and many people have told me that if you live in Sichuan, you should also learn to eat chilli.This kind of chili should not be eaten too much, consuming pepper excessively could raise different problems such as acne, high blood pressure, hemorrhoids, nosebleed etc. Eating too much of this chilli on a regular basis, could symptoms such as heartburn, bloating, abdominal pain, nausea, vomiting, dizziness, even hematemesis, hematuria, blood stasis. Animal experiments have confirmed that capsaicin, the main component of pepper, has a certain effect on the circulatory system, which can cause transient blood pressure drop suddenly.

Precautions: Although this pepper is rich in nutrients and it contains important medical value, excessive consumption may also endanger human health. Because consuming too much capsaicin will stimulate the gastrointestinal mucosa, causing stomach pain, abdominal pain, diarrhea and burning pain in the anus, inducing gastrointestinal diseases and promoting hemorrhoids bleeding. Therefore, all patients suffering from esophagitis, gastroenteritis, stomach ulcers and hemorrhoids should should eat less chili.

Not suitable for Cardiovascular and cerebrovascular disease patients:

Patients with cardiovascular and cerebrovascular diseases, hypertension ,chronic bronchitis, pulmonary heart disease, tuberculosis patients should eat it carefully. Capsaicin could causes a rapid increase in circulating blood volume, rapid heartbeat, tachycardia. Consuming a large amount of capsaicin in a short-term could cause acute heart failure and sudden cardiac death. Even if there is no accident, it will hinder the original cardiovascular and cerebrovascular diseases and intrapulmonary lesions. Patients with chronic gastritis, gastric ulcer, esophagitis should also be careful, due to the stimulation of capsaicin, mucosal congestion and edema, erosion, gastrointestinal motility increased, causing abdominal pain, diarrhea, it may affect the recovery of digestive function.

Methods of reducing the spicy taste:

When eating chili, it’s natural to feel very hot, and the spicy taste makes people wanting to drink a lot water or eat some other food . In fact, the effect may not be ideal. In fact, capsaicin connects tightly with neuroreceptors on the taste organs, and capsaicin is a water-insoluble substance that binds only to fats, oils and alcohol. Drinking beer is more effective comparing with water. In fact, adding vinegar in the dish could also reduce the spicy taste.Milk, especially skimmed milk is also helpful when consuming too much chills.

External links

https://www.spicyelement.com/products/dried-chili-pepper-er-jing-tiao

https://themalamarket.com/products/er-jing-tiao-chili

https://www.alibaba.com/er-jing-tiao-chili-suppliers.html

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