Horn Pepper

Horn Pepper

　　The Horn Pepper

　　The "Horn Pepper" produced in Wangdu County is not only a prized local specialty of Hebei Province, but also one of China’s traditional export-branded peppers from the “Three Dus” (Yidu in Shandong, Chengdu in Sichuan, and Wangdu in Hebei), which enjoys a strong reputation in the international market. The Wangdu "Horn Pepper" derives its name from its horn-like shape, and is distinguished by its deep purplish-red, glossy color, thick and oily flesh, plump and full seeds, and a richly spicy flavor with aromatic undertones. According to scientific analysis, every 100 grams of "Horn Pepper" contains 15 grams of protein, 8.2 grams of fat, 378 kilocalories of energy, 0.2 grams of crude fiber, as well as essential trace elements such as calcium, iron, and phosphorus, along with vitamins A, B1, B2, C, and niacin. The renowned pharmacopoeia *Compendium of Materia Medica* describes it as having the effects of "dispelling cold and dampness, relieving depression, aiding digestion, regulating the body’s three burners, warming the spleen and stomach, nourishing the right kidney and Mingmen (Gate of Life), sterilizing, and stopping diarrhea." The Wangdu "Horn Pepper" is highly versatile and convenient for consumption — it can be eaten fresh, dried, raw, or cooked, as well as stir-fried, fried, or pickled. When processed, it can be made into various pepper products with distinct flavors, such as pepper powder, pepper sauce, sprouted hot sauce, spicy mustard heart, salted pepper, and pepper oil. The unique taste of Wangdu’s "Horn Pepper" attracts consumers and merchants from both China and abroad.