Chili pepper, also known as fenugreek, sea pepper, spicy pepper, spicy angle, Qin pepper, etc., is a genus of pepper in the family Solanaceae. Chili peppers originated in the tropical regions of Central and South America and were one of the most important condiments for the Indians. At the end of the Ming Dynasty, in the second half of the 16th century, those Chinese merchants who were active in the silk trade in Manila brought back large amounts of silver along with chili peppers. Chili peppers were introduced by the Chinese as an ornamental flower, with the earliest roots in the provinces of Jiangsu and Zhejiang. The earliest known record of chili peppers in China is the description of “pepper bushes with white flowers and fruits resembling bald pencils, with a spicy taste and red color, which is very impressive” in Zunsheng Bajian (1591) by Gao Lian of the Ming Dynasty. The history of pepper consumption Chinese people began to eat pepper is the early Qing Dynasty (1644 ~ 1911 AD), the Kangxi decade (1671) Zhejiang “Shanyin County” records: “spicy eggplant, red, like a diamond, can replace the pepper.” Pepper, also known as spicy eggplant, “can replace the pepper” that can replace the pepper. Kangxi time Tian Ji’s “Qianshu” said, “when it (salt) is also scarce, replaced by the dog pepper (pepper). The nature of the pepper pungent, pungent to replace the salty, only deceive the tongue, not the right taste.” Because of the lack of salt in Guizhou, pepper is often used instead of salt, so Guizhou is most likely the first region in China to commonly consume pepper. Folk also compared those “powerful, not easy to provoke people” to “spicy”. The Dream of the Red Chamber describes how Jia mother introduced Wang Xifeng to Lin Daiyu, saying, “You don’t recognize him. He is one of our famous shrewish ragged children in the southern province, commonly known as ‘spicy’, you just call him ‘Feng spicy’ is.” Chili pepper can eat and can be used Chili pepper is known as “red medicine”, the motherland medicine that: its hot nature taste pungent non-toxic, into the heart, spleen two meridians. It can warm the middle of the body and disperse cold, appease the stomach and eliminate food, treat cold stagnation and abdominal pain, vomiting, diarrhea and other diseases. The Food Materia Medica says that chili pepper can “eliminate food, relieve knotted gas, appetite, and avoid evil.” The fruit of chili pepper has a spicy taste due to the capsaicin in the peel, which can enhance appetite. The content of vitamin C in chili peppers is the first among vegetables. Modern pharmacological research has proved that eating chili peppers in moderation has certain therapeutic effects on the human body. In 1997, Caterina et al. successfully cloned a receptor that can be activated by capsaicin and named as capsaicin receptor. A lot of studies have shown that capsaicin receptor is involved in the pathophysiological process of stroke and hypertension, diabetes, dyslipidemia, obesity, etc. and plays an important protective role. After 7 years of research, a professor showed that capsaicin, the main component of daily consumption of chili peppers, not only inhibits fat synthesis and prevents obesity, but also improves vascular function and lowers blood pressure. Modern research suggests that dysbiosis of intestinal flora may be one of the causes of cardiovascular disease. Modulation of intestinal flora is expected to be a potential new therapeutic target for cardiovascular diseases. Our scholars also found that capsaicin can improve the intestinal flora disorder in obese mice, and play the function of cardiovascular protection. Chili pepper related prescription 1, prevention and control of baldness: chili pepper soaked white wine, several times a day rub baldness parts, can promote hair regeneration; 2, prevention and control of frostbite: peel chili pepper skin paste on frostbite; 3, treatment of rheumatic lumbago: equal parts of chili pepper and petroleum jelly, add the right amount of yellow wine to make a paste. Use coated in oil paper paste the affected part, outside fixed with adhesive tape for two days, can dispel rheumatism and relieve pain. Chinese people have been eating chili for more than 300 years. Chili is considered the “soul” of Sichuan cuisine, the “essence” of Hunan cuisine and the “angel” of Gan cuisine. It is the “soul” of Sichuan cuisine, the “essence” of Hunan cuisine and the “angel” of Gan cuisine. “Eight hundred miles of dusty Qin River, 30 million old Shaanxi sing the Qin cadence, adjust a bowl of sticky noodles joyful, no spicy seeds mumbling.” This is a popular jingle in Shaanxi, which speaks out the life habits of Shaanxi people. “Sichuan people are not afraid of spicy, Guizhou people are not afraid of spicy, Hunan people are not afraid of spicy”, love to eat chili pepper has become the diet of many people, Mao Zedong also said humorously “do not eat chili pepper not revolutionary”. But eating chili is also a taboo. 1, chili pepper pungent heat, over-eating can make the body wet from heat, so Yin deficiency, damp heat and real heat patients should eat less; 2, too much capsaicin irritation, so suffering from gastritis, gastric ulcer, esophagitis, cholecystitis, cholelithiasis, chronic pancreatitis, hemorrhoids, acne, pink eye, keratitis and other patients to avoid eating chili pepper, from a traditional Chinese medicine point of view, easy to fire, and aggravate the condition; 3, capsaicin is excreted through the kidneys. Therefore, patients with kidney disease should not eat more chili peppers, which will cause changes in kidney function, and even kidney failure; 4, cucumbers, carrots, pumpkins contain VC decomposition enzymes, which can make a large number of VC destruction in chili peppers, so they should not be cooked together; In summary, although chili peppers “wearing red and green, occupy the southeast and northwest; unified meat and vegetables, through the spicy spring, summer, autumn and winter “But when we eat them, we have to stop, and it varies from person to person.