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    Chilli

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    Pei Ling
    1) Chili peppers originated in the Americas and were domesticated over 6000 years ago in Mexico. 2) Christopher Columbus encountered chili peppers in the Caribbean and helped spread them to Europe in the late 15th century. 3) Chili peppers then spread globally through Portuguese and Spanish trade routes, becoming integral to cuisines in South and Southeast Asia.

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    Chilli

    Uploaded by

    Pei Ling
    195 views2 pages
    1) Chili peppers originated in the Americas and were domesticated over 6000 years ago in Mexico. 2) Christopher Columbus encountered chili peppers in the Caribbean and helped spread them to Europe in the late 15th century. 3) Chili peppers then spread globally through Portuguese and Spanish trade routes, becoming integral to cuisines in South and Southeast Asia.

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    1) Chili peppers originated in the Americas and were domesticated over 6000 years ago in Mexico. 2) Christopher Columbus encountered chili peppers in the Caribbean and helped spread them to Europe in the late 15th century. 3) Chili peppers then spread globally through Portuguese and Spanish trade routes, becoming integral to cuisines in South and Southeast Asia.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    195 views2 pages

    Chilli

    Uploaded by

    Pei Ling
    1) Chili peppers originated in the Americas and were domesticated over 6000 years ago in Mexico. 2) Christopher Columbus encountered chili peppers in the Caribbean and helped spread them to Europe in the late 15th century. 3) Chili peppers then spread globally through Portuguese and Spanish trade routes, becoming integral to cuisines in South and Southeast Asia.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    The chili pepper (also chile pepper or chilli pepper, from Nahuatl chlli /ttili/) is the fruit[1] of

    plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Britain,
    Australia, New Zealand, South Africa, India,[2] and other Asian countries, the word "pepper" is
    usually omitted.
    The substances that give chili peppers their intensity when ingested or applied topically
    are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively
    called capsaicinoids.
    Chili peppers originated in the Americas.[3] After the Columbian Exchange, many cultivars of chili
    pepper spread across the world, used in both food and medicine. Chilies were brought to Asia
    by Portuguese navigators during the 16th century.
    India is the world's largest producer, consumer and exporter of chili peppers. [4] Guntur in
    the South Indian state of Andhra Pradeshproduces 30% of all the chilies produced in India,[5] and
    Andhra Pradesh as a whole contributes 75% of India's chili exports.
    Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. The
    most recent research shows that chili peppers were domesticated more than 6000 years ago in
    Mexico, in the region that extends across southern Puebla and northern Oaxacato
    southeastern Veracruz,[6] and were one of the first self-pollinating crops cultivated in Mexico,
    Central and parts of South America.[7]
    Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and
    called them "peppers" because they, like black and white pepper of the Piper genus known in
    Europe, have a spicy hot taste unlike other foodstuffs. Upon their introduction into Europe, chilies
    were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. But
    the monks experimented with the chili culinary potential and discovered that their pungency
    offered a substitute for black peppercorns, which at the time were so costly that they were used
    as legal currency in some countries.[8]
    Chilies were cultivated around the globe after Columbus.[9][10] Diego lvarez Chanca, a physician
    on Columbus' second voyage to the West Indies in 1493, brought the first chili peppers to Spain
    and first wrote about their medicinal effects in 1494.
    The spread of chili peppers to Asia was most likely a natural consequence of its introduction to
    Portuguese traders (Lisbon was a common port of call for Spanish ships sailing to and from the
    Americas) who, aware of its trade value, would have likely promoted its commerce in the Asian
    spice trade routes then dominated by Portuguese and Arab traders.[11] Today chilies are an
    integral part of South Asian andSoutheast Asian cuisines.

    There is a verifiable correlation between the chili pepper geographical dissemination and
    consumption in Asia and the presence of Portuguese traders, India and southeast Asia being
    obvious examples.
    The chili pepper features heavily in the cuisine of the Goan region of India, which was the site of
    a Portuguese colony (e.g., vindaloo, an Indian interpretation of a Portuguese dish). Chili peppers
    journeyed from India,[12] through Central Asia and Turkey, to Hungary, where they became the
    national spice in the form of paprika.
    An alternate, although not so plausible account (no obvious correlation between its dissemination
    in Asia and Spanish presence or trade routes), defended mostly by Spanish historians, was that
    from Mexico, at the time a Spanish colony, chili peppers spread into their other colony
    the Philippines and from there to India, China, Indonesia. To Japan, it was brought by the
    Portuguese missionaries in 1542, and then later, it was brought to Korea.

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