As a common spice, chili pepper is already familiar to most of our friends, perhaps because it is too familiar, so there are some misunderstandings, some things we think it should be, in fact it is not.
Spicy, for many older generation of friends, it means that it has the ability to kill bacteria, the mantra "get a little spicy sterilization" is from this, so the pepper this spicy representative spice in people's impression is naturally printed with a bactericidal effect, but in fact, pepper is not different from pepper these spicy spices, pepper in the experiment for a variety of common bacteria has no sanitize effect, in contrast, pepper for Escherichia coli, Penicillium, Staphylococcus aureus and so on has obvious sanitize. It can be sterilized is one of the most common misconceptions people have about chili peppers.
Chili pepper is the spice contains the most vitamin C, vitamin C itself is a natural antioxidant for the ingredients, so people think that chili peppers have the effect of prolonging the shelf life of ingredients, but contrary to expectations, after smearing chili peppers on the ingredients for pickling, chili peppers do not bring about the extension of the shelf life of ingredients. This is the second misconception people have about chili peppers, which are not capable of extending the warranty period.
Ginger and pepper seem to have good deodorization ability, and chili pepper is the representative of spicy spices, and some friends think that it should also have a certain deodorization ability, but this is not the case. Ginger and pepper for the ingredients, it can force out the peculiar smell of the inner layer of the ingredients, and then reconcile and finally reduce the peculiar smell, but the chili pepper does not have this ability, the reason why it gives people the ability to remove the peculiar smell is actually because the pain caused by the spicy affects the perception of the tongue, so people also misunderstand the ability of chili pepper to remove the peculiar smell such as fishy face.