Pepper is the dried, ripe fruit of the green pepper or peppercorn, family Rutaceae. According to Chinese medicine, pepper is pungent, warm in nature, and belongs to the spleen, stomach and kidney meridians, and has the effects of warming the middle and dispersing cold, removing dampness, relieving pain and killing insects. The volatile oil in pepper can increase the phagocytic activity of macrophages in the body, which in turn can enhance the body’s immunity, and pepper has an inhibitory effect on diphtheria bacillus, pneumonia bacillus, Staphylococcus aureus and certain skin fungi. When there is more rain, people with a weak spleen and stomach are very susceptible to dampness, leading to indigestion, and pepper has the effect of warming the middle and removing dampness, especially friends with a cold spleen and stomach and loss of appetite should eat some pepper, and people with cold dysmenorrhea and wind-cold damp arthritis are also suitable to eat more pepper. In cooking mung bean sprouts, white radish, winter melon, lettuce, spinach, celery, rabbit and other cool or cold vegetables or meat, whether in the spring or other seasons, it is best to add some warm peppercorns.