Different effects and functions of 5 kinds of peppers

　　1. Long peppers

　　Most are mid-early maturing, with medium-sized plants and leaves, strong branching, and mostly drooping, elongated fruits, sharp toward the apex, often slightly curved, and with a strong spicy taste. According to the length of the fruit shape, it can be divided into three varieties: First, long horn pepper. The fruit is slender, has a large number of fruits, and has a spicy taste. The second is short horn pepper. The fruit is short and angular, with thick flesh and spicy taste. The third is line pepper. The fruit is linear, long and has a strong spiciness. It can be dried, pickled or made into chili sauce.

　　2. Sweet bell peppers

　　The plant is medium and stout, with thick leaves, oval or oval shape, and large fruits with thick flesh. According to the shape of the fruit, it can be divided into three varieties: First, large bell pepper. Medium to late ripening, some varieties ripen earlier. The fruits are flat and round, sweet and slightly spicy. The second is the large bell pepper. Medium to late maturing, disease-resistant and high-yielding, the fruit is cylindrical or blunt cone-shaped, sweet in taste, with very little spiciness. The third is small bell pepper. The fruit is small in shape, with dark green and shiny skin, and is slightly spicy.

　　3. Cherry peppers

　　The plant is medium or short, with strong branching; the leaves are small, round or oval, with a pointed apex; the fruit is upward or oblique, cherry-shaped, with red, yellow, purple, and extremely spicy fruit colors. You can make dried peppers or watch them.

　　4. Conical peppers

　　The plant is similar to cherry pepper; the fruit is cone-shaped or cylindrical, mostly growing upward, and some are drooping. The flesh is thick and the spiciness is medium.

　　5. Cluster peppers

　　The branches are dense, the leaves are narrow and long, and the branching is strong; it matures late, is heat-resistant, and is resistant to viruses; the fruits are clustered and upright, slender red, dark red in color, thin pulp, very spicy, and high in oil content. Do more cultivation of dried peppers. Heat-tolerant, late-maturing and disease-resistant.