Cheongyang chili pepper: Difference between revisions

Latest revision as of 11:32, 15 February 2025

A variety of chili pepper grown in Korea

The Cheongyang chili pepper (Korean: ____) is a variety of chili pepper originating from Korea. It is known for its moderate spiciness and is commonly used in Korean cuisine.

Description[edit]

The Cheongyang chili pepper is a hybrid of the Korean chili pepper and the Thai chili pepper. It is named after the Cheongyang County in South Korea, where it was first cultivated. The peppers are small, green, and taper to a point. They are typically 5 to 7 centimeters in length.

Cultivation[edit]

Cheongyang chili peppers are grown primarily in the Cheongyang region, but they are also cultivated in other parts of Korea. The peppers thrive in warm climates and are usually harvested in the late summer to early autumn.

Culinary Uses[edit]

Cheongyang chili peppers are used in a variety of Korean dishes. They are often added to soups, stews, and stir-fries to add heat and flavor. The peppers can be eaten raw, pickled, or dried. They are also used to make gochujang, a fermented chili paste that is a staple in Korean cooking.

Spiciness[edit]

The spiciness of Cheongyang chili peppers is measured on the Scoville scale. They are considered moderately spicy, with a Scoville rating of approximately 10,000 to 23,000 units. This makes them spicier than the average Korean chili pepper but milder than the Thai chili pepper.

Health Benefits[edit]

Cheongyang chili peppers are rich in vitamin C, vitamin A, and capsaicin, the compound responsible for their spiciness. Capsaicin is known for its potential health benefits, including pain relief and metabolism boosting.

Related pages[edit]

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-'''Cheongyang chili pepper''' is a medium-sized chili pepper cultivar that is extensively grown and consumed in [[South Korea]]. It is known for its intense heat and distinctive flavor, which is often described as slightly sweet with a hint of smokiness. The Cheongyang chili pepper is a key ingredient in many traditional Korean dishes, including [[kimchi]], [[bulgogi]], and [[gochujang]].
+{{Short description|A variety of chili pepper grown in Korea}}
+{{Korean name|hangul=____|hanja=____|rr=Cheongyang gochu|mr=Ch'_ngyang koch'u}}
-== History ==
+[[File:____3.jpg|thumb|right|Cheongyang chili peppers]]
-The Cheongyang chili pepper was first cultivated in the [[Cheongyang County]] in South Korea, from which it derives its name. It was developed in the late 1980s as a hybrid of the Korean red chili pepper and the Thai chili pepper. The goal was to create a pepper that could withstand the harsh Korean winters while still maintaining a high level of spiciness.
+The '''Cheongyang chili pepper''' ({{lang-ko|____}}) is a variety of chili pepper originating from [[Korea]]. It is known for its moderate spiciness and is commonly used in Korean cuisine.
-== Cultivation ==
+==Description==
+The Cheongyang chili pepper is a hybrid of the [[Korean chili pepper]] and the [[Thai chili pepper]]. It is named after the Cheongyang County in [[South Korea]], where it was first cultivated. The peppers are small, green, and taper to a point. They are typically 5 to 7 centimeters in length.
-Cheongyang chili peppers are typically grown in the summer months, from June to September. They prefer a sunny location with well-drained soil. The peppers are harvested when they turn from green to red, indicating that they have reached their peak level of spiciness.
+==Cultivation==
+Cheongyang chili peppers are grown primarily in the Cheongyang region, but they are also cultivated in other parts of Korea. The peppers thrive in warm climates and are usually harvested in the late summer to early autumn.
-== Culinary Uses ==
+==Culinary Uses==
+Cheongyang chili peppers are used in a variety of Korean dishes. They are often added to soups, stews, and stir-fries to add heat and flavor. The peppers can be eaten raw, pickled, or dried. They are also used to make [[gochujang]], a fermented chili paste that is a staple in Korean cooking.
-In Korean cuisine, Cheongyang chili peppers are used both fresh and dried. They are often used to add heat to soups, stews, and stir-fries. They are also commonly ground into a powder and used to make gochujang, a fermented chili paste that is a staple in Korean cooking.
+==Spiciness==
+The spiciness of Cheongyang chili peppers is measured on the [[Scoville scale]]. They are considered moderately spicy, with a Scoville rating of approximately 10,000 to 23,000 units. This makes them spicier than the average Korean chili pepper but milder than the Thai chili pepper.
-== Nutritional Value ==
+==Health Benefits==
+Cheongyang chili peppers are rich in [[vitamin C]], [[vitamin A]], and [[capsaicin]], the compound responsible for their spiciness. Capsaicin is known for its potential health benefits, including pain relief and metabolism boosting.
-Cheongyang chili peppers are rich in [[vitamin C]] and [[capsaicin]], a compound that is believed to have numerous health benefits, including pain relief and weight loss. They are also a good source of dietary fiber.
-== See Also ==
+==Related pages==
 * [[Korean cuisine]]
-* [[Capsicum]]
+* [[Gochujang]]
 * [[Scoville scale]]
+* [[Capsaicin]]
 [[Category:Chili peppers]]
 [[Category:Korean cuisine]]
-[[Category:Capsicum]]
-{{Korea-food-stub}}
-{{food-stub}}