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Quick-frozen pepper, alias: horn pepper, long pepper, vegetable pepper, bell pepper, is a one-year or limited perennial herbaceous plant belonging to Magnoliaceae, Solanaceae, and Capsicum. The stems are nearly glabrous or slightly pilose, with slightly zigzag-shaped branches. Leaves alternate, branch apical nodes are not elongated into twins or clusters, oblong-ovate, ovate or ovate-lanceolate, entire, apex is short acuminate or acute, narrowly cuneate at base; flowers are solitary, Drooping; calyx cup-shaped, inconspicuously 5-toothed; corolla white, lobes ovate; anthers gray-purple. The fruit stalk is thick and drooping; the fruit is long finger-like, with a pointed tip and often curved, green when immature, and red, orange or purplish red when mature, with spicy taste. The seeds are kidney-shaped, light yellow. Use fresh green or red peppers as raw materials. The peppers should be bright in color, thick, spicy, free from pests, and spots. The chili is dried and frozen to make the chili preserve longer and its spiciness is also preserved. It can be eaten directly, no different from the freshly picked chili.
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