Xiehe Chili

Xiehe Chili

Xiehe Chili is a protected geographical indication product.

　　Xiehe Chili is mainly produced in areas such as Zhao Fangyuan Xinwuyuan and Liujia Street in Lingshanhe. This type of chili is distinctive—moderately spicy with a hint of sweetness, large in size, bright red in color, thick-fleshed, and with few seeds. The plants grow to a height of 70–80 cm, with low branching positions. A single chili averages 28.43 grams when fresh, with flesh thickness of 4.7 mm, and 10 to 20 or more chilies weigh about 500 grams. The highest yield per mu can reach 725 kilograms.

　　Xiehe Chili has a long cultivation history, dating back to the Qing Dynasty to the present day. Farmers have passed down cultivation techniques through generations, allowing the chili to maintain its superior traits over time. However, this chili is selective to its growing region and is prone to variation if transplanted elsewhere.

　　The production area of Xiehe Chili covers the entire administrative region of present-day Tuanfeng County, Hubei Province.

　　I. Variety

　　Lingshanhe Chili.

　　II. Growing Conditions

　　Soil type is gray tidal sandy loam, with pH value between 6.5 and 7.5, a plowing layer of 20 cm to 30 cm, and organic matter content of ≥1.8%.

　　III. Cultivation Management

　　1. Seedling Raising: Sow seeds in mid-to-late March in greenhouses or small hoop houses. Seeding density is 5 g/m².

　　2. Transplanting: In late April. Select robust seedlings aged 40 to 50 days, with 8 to 10 true leaves, well-developed roots, and free from pests and diseases. Plant 2,500 to 2,800 seedlings per 667 m² (mu).

　　3. Fertilization: Apply 30,000 kg to 45,000 kg of well-rotted farmyard manure per hectare.

　　4. Irrigation and Drainage: During droughts in July and August, water once to twice a week. In continuous rainy weather, promptly clear ditches to drain excess water.

　　5. Environmental and Safety Requirements: The use of pesticides, fertilizers, and other inputs must comply with national regulations, and environmental pollution must be avoided.

　　IV. Harvesting

　　Harvest from late September to the end of November when the fruits are fully red and ripe.

　　V. Quality Characteristics

　　1. Sensory Characteristics: Fresh fruit weighs 25 g to 35 g, is long-conical in shape, bright red in color, smooth and firm-skinned. It has thin skin, thick flesh, few seeds, and crisp, tender flesh with a sweet-spicy flavor.

　　2. Physicochemical Indicators: Soluble sugar ≥4.0%, dry matter ≥10.0%, crude fiber ≤2.5%.

　　3. Safety and Other Quality Technical Requirements: Product safety and other quality technical requirements must comply with national regulations.