Description
- The taste and scent are superb. The color is clear and distinct.
- red power made of the red pepper floats on water. You can make dishes taste profoundly with a relatively small amount of it
- Of medium and large sized variety. It has sleek surface.
- It has smooth surface and less seeds.
- It tastes moderate spicy and sweet.
- Its shape is good. The pericarp is thick. The average of the number of those harvested is high.
Study on Yeongyang red pepper.
(Gyeongsangbuk-do Rural Development Administration)
| Altitude | fruits per tree(fruit/tree) | Trait | spicyness(Capsaicin) (mg/g) | |||
|---|---|---|---|---|---|---|
| width(cm) | length(cm) | weight(g) | thickness(cm) | |||
| 450m | 48 | 1.8 | 9.7 | 17.1 | 2.0 | 0.74 |
| flatland | 39 | 1.5 | 8.4 | 9.1 | 1.6 | 0.67 |
Competitiveness of Yeongyang red pepper
- There is a large amount of sunshine and the temperature different is big.
- Yeongyang has the most suitable toil for growing red peppers.
- Most farmers are red experts.
- It has more competitive varieties, growing and drying skills than other regions.
- Yeongyang has the most patents for red peppers. The indigenous variety(Subicho) is grown in the county.
Nutrients
(Conducted by Rural Development Administration Life Science Research, Unit : per 100g)
| Division | Sugar(g) | Fiber(g) | Vitamin A(IU) | Vitamin B2(mmg) | Vitamin C(mmg) | |
|---|---|---|---|---|---|---|
| Red red | Yeongyang's | 7.9 | 3.1 | 146 | 0.36 | 121 |
| National average | 6.3 | 4.2 | - | 0.05 | 30 | |
| red power | Subicho | 38.0 | 17.2 | 4,400 | 1.13 | 92 |
| National average | 37.7 | 15.2 | 3,706 | 0.96 | 55.8 | |
Cabbage kimchi sensory evaluation
(Range: 1~9, The higher the score is, the better the quality is)
| Division | Subicho | 금탑 | Contrast |
|---|---|---|---|
| Taste | 6.33 | 5.51 | 0.81 |
| Color | 5.41 | 5.26 | 0.15 |
| Average score | 5.51 | 5.33 | 0.18 |
Overall Evaluation
- As Yeongyang red peppers grow in highland, they are rich in sugar, Vitamin A, and Vitamin C. As their volume is big, one can make a large amount of red powder with them.
- Green and red peppers are both sizable, have low fiber, and sweet taste.
- Subicho, in particular, was found, in the sensory test, to be the best red pepper when it comes to making kimchi, as it has excellent taste and color.
