Batang South District Chili

Batang South District Chili

The Batang South District Chili is a product with a geographical indication for agricultural produce.

　　The Batang South District Chili has a cultivation history of over a hundred years. Historical records indicate that it was introduced during the reclamation efforts initiated by Zhao Erfeng in Batang in the 32nd year of the Guangxu reign (1906), hence it is referred to as "Jiaguo" in Tibetan. Grown in high-altitude mountainous regions at an elevation of 2,500 meters, the South District Chili is rich in vitamins, eighteen types of amino acids, and various trace elements beneficial to human health. Its vitamin C content is seven times that of other chili varieties, and it contains the essential trace element selenium—an important active element vital for clearing excessive reactive oxygen free radicals from the body. It can enhance immunity, has anti-aging effects, acts as a natural antidote to certain heavy metal elements, reduces the toxicity of aflatoxin B, and significantly inhibits the carcinogenic effects of many carcinogens. Regular consumption of South District Chili can greatly reduce the incidence of cancer.

　　Batang South District Chili

　　Geographic Scope

　　The protected production area for the Batang South District Chili, a product with a geographical indication for agricultural produce, is located in the southern part of Batang County, Garzê Prefecture, Sichuan Province. It mainly covers four townships: Zhulong, Suwalong, Changbo, and Zhongxianrong. The geographical coordinates are: 28°46′–30°38′ north latitude, 98°58′–99°45′ east longitude. The protected area spans 860 hectares, with an annual yield of 500 tons.

　　Product Quality and Characteristics

　　(1) External Sensory Characteristics: The Batang South District Chili is known for its attractive shape, thin skin, and strong flavor. The chilies are uniform in size, with bright and vivid color, thin flesh, and intense spiciness. It is commonly used as the main ingredient for Tibetan vinegar pickled chilies, known in Tibetan as "Sicu." (2) Internal Quality Indicators: The Batang chili is rich in vitamin C and capsaicin, with vitamin C ≥ 40 mg/100g and capsaicin ≥ 80 mg/100g. Ordinary chilies typically contain about 40–60 mg/100g of capsaicin. (3) Safety Requirements: The quality of the Batang South District Chili meets the standards of the "Pollution-Free Agricultural Products – Solanaceous Vegetables" (NY5005-2008).