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Red Pepper dried under the Sun
- The red peppers of Yeonggwang are famous for their drying technique under the sun. The red peppers are thick, fresh, and have a savory taste. Yeonggwang promotes famous sun-dried red peppers that use natural drying methods. A total of 2,742 tons of red pepper, or 1.27% of the total yield in Korea, is produced in a land measuring 1,225 ha, or 1.16% of the total farmland for red peppers in Korea. The profit per farming household is 3,116,000 KRW.
Production
| Item | Description |
|---|---|
| Annual Production | Unripe red pepper, hongmul pepper, dried pepper, paprika, and capsicum for export. |
| Red Pepper Market | 5-Day market in Yeonggwang-Eup, Yeonggwang-Gun (1st and 6th days every month) |
| Dried Pepper Shipping | July ~ September |
- Excellent taste and flavor since the red peppers are naturally dried under the sun
- Less loss of nutrients due to natural drying methods
- Glossy, fresh red pepper due to good soil (loess) and appropriate sea wind
- Savory flavor when the red pepper is ground
Top Three Red Pepper Markets in Korea
Yeonggwang-Gun, Eumseong in Chungcheongbuk-Do, and Yeongyang in Gyeongsangbuk-Do
Storage of Red Pepper
- Put it in the plastic bag and seal the bag tightly. Keep it under the shade. Keep the humidity to about 14%. When the red pepper is in contact with air, its color may change, and it may attract molds and moths.
- Keep the red pepper refrigerated. High temperature easily attracts molds and decomposes red peppers. Some people add salt when grinding red peppers.
Applications
- Grind and use red peppers when making Kimchi. Soak and grind red peppers, and you will enjoy another unique taste.
- Use the chili powder immediately after grinding. If the chili powder is kept for a long time, it will harden and blacken.
Hot taste of red pepper
- The hot taste of dried red pepper is mainly due to the ingredient known as capsaicin, a kind of alkaloid. Capsaicin is made in the placenta and dissepiment of red pepper. It is generated two weeks after it blossoms, and is maximized three weeks after its blossom.
Green peppers or mature red peppers are used in various ways, such as raw, stir-fried, or preserved preparations. The dried red pepper is mostly used for the chili powder or shredded pepper. In particular, Kimchi and chili paste are representative foods that use a lot of pepper. The oil from the pepper seeds is also used for cooking.
The hot taste of pepper stimulates the mouth and the stomach, and also the excretion of body fluids. Then, it improves appetite and blood circulation. The peppers can also be used as a drug to prevent frostbite, and are known to be effective against neuralgia.
