Chili pepper

Lore & Background

They were among the first self-pollinating crops cultivated in the Americas, with independent cultivation in east-central Mexico, highland Peru and Bolivia, central Mexico, and the Amazon. Peru has the highest diversity of cultivated Capsicum, while Bolivia has the largest diversity of wild Capsicum peppers. European explorers brought chili peppers to the Old World in the late 15th century as part of the Columbian exchange. The rapid introduction to Africa and Asia occurred through Portuguese and Spanish traders in the 16th century. The Portuguese introduced them to Africa, Arabia, and their Asian colonies; the Spanish introduced them to the Philippines, from where they spread to Pacific Islands.

Reader's Guide

Their introduction to the Old World via the Columbian exchange transformed global cuisines, adding pungency to dishes across Europe, Africa, and Asia. The plants are small, perennial, and adaptable to temperate climates, allowing widespread cultivation. Their heat, derived from capsaicin, is measured in Scoville heat units and varies by variety and growing conditions. Chili peppers are used fresh, dried, or processed into products like hot sauce, chili oil, and chili powder. The diversity of species and cultivars, along with research into climate-resistant varieties, ensures their continued importance in food and traditional medicine.

Did You Know?

• Chili peppers are botanically berries.
• Birds cannot perceive the hotness of chili peppers.
• The word 'chili' comes from Classical Nahuatl 'chīlli'.
• Water-stressed pepper plants usually produce stronger fruits.