The History of Chillies and Their Use As a Spice

chili (chilies) are amazing spice in that they both got universal appeal, and it is one of the few spices to travel from the New World in the post. They are the fruit of the members of Capsicum genus of flowering plants (all members of the Solanaceae (deadly nightshade) family of plants, ranging from sweet pepper (no heat) for the Naga chilli (currently the world's hottest).

They come from America, where they were grown for at least 7500, and they are probably likely an important component Mesoamarican diet (which relied on corn and beans as a staple) as a high content of vitamin C of red pepper intake does not increase red blood cell iron in diets that contain little or no meat. For this reason, very important component of the West African diet today.

Christopher Columbus encountered them on his first voyage to the Caribbean in 1492 and although he did not bring any back on that trip (they were taken to Spain on his second trip), he does not write about 'pepper' that the natives called Aji , which was better in taste and nature that ordinary peppers. However, it was the Portuguese who, in 1498 took the peppers (most notably the Piri-Piri chilli) back in Portugal and Cape Verde islands. But, as they sought to exploit its foothold in America they brought chillies in West Africa and the African slaves in Brazil. Chillies, most notably, Piri-Piri is not so well in West Africa, that have become wild and naturalized and now Piri-Piri grows wild in West Africa (which is why, even today is often mistaken as a native African ). Between 1498 and 1549 chili spread eastward across the silk route and the Portuguese conquests in India, Spice Islands, China and Japan, so that at the end of 1549 chili was known as far away as Japan.

It's amazing that time is rather primitive sailboats chilli are spread across the globe in just 50 years. This suggests that the real power of chillies as a condiment. perfect seasoning is usually taken as the black pepper that offers a taste of the 'heat' to eat. All others are pale imitations of black pepper spice in that they tend to have uncomfortable levels of bitterness. Chillies are amazing in that heat are perfect, but there is no bitterness at all. When used fresh, they contain lots of vitamin C (often in the absence of many diets) and can mask the bitterness and decay in other ingredients. So add a little chili can make a tasty meal far more than they would otherwise have been. Chillies can also be dried and ground without losing a lot of "heat" of quality (although the taste of raw fruit is often lost ).

heat in chillies is created by chemical, capsacin These are hydrophobic (water-hating) chemicals and this is why they tend to bury the površinamanepca and mouth causing irritation (burning, indeed chemicals plant to deter predators from animals). This is also why drinking water is ineffective as a way to remove a burning sensation. capsaicinoids do not dissolve in water and are easily spread than that. However, foods rich in fat such as milk and yogurt will eliminate the chemical (which is why yogurt is served with many Indian dishes ).

Despite chillies spread worldwide very quickly where they are not really catch on was Europe. Indeed, for centuries the majority of Europeans believe that the chillies come originally form India and it was not until 1868 that Europeans have learned that chillies do not originate from India, but came from South America. And some of this confusion remains to this day, with the belief that piri-piri chillies (also known as Pili-Pili, Red Devil African and African birds eye) are native to Africa.