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Chili peppers, also spelled chile or chilli[1] (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi] ⓘ), are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.[2] Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances that give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of paprika and chili powder, each offering its own taste and heat level.[3]
Chili peppers are believed to have originated in Central or South America[4][5][6] and were first cultivated in Mexico.[7] European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to many cultivars spreading around the world and finding use in both food and traditional medicine. This led to a variety of cultivars, including the annuum species, with its glabriusculum variety and New Mexico cultivar group, and the species of baccatum, chinense, frutescens, and pubescens.
Cultivars grown in North America and Europe are believed to derive from Capsicum annuum and have white, yellow, red, or purple to black fruits. In 2019, the world's production of raw green chili peppers amounted to 38 million tons, with China producing half.[8]
Capsicum plants originated in modern-day Peru and Bolivia, and have been a part of human diets since about 7,500 BC.[5][9] They are one of the oldest cultivated crops in the Americas.[9] Origins of cultivating chili peppers have been traced to east-central Mexico some 6,000 years ago,[7][10] although, according to researchers at the University of California Berkeley in 2014, chili plants were first cultivated independently across different locations in the Americas including highland Peru and Bolivia, central Mexico, and the Amazon.[6] They were one of the first self-pollinating crops cultivated in Mexico, Central America,[11] and parts of South America.[9]
Peru has the highest variety of cultivated Capsicum diversity because it is a center of diversification where varieties of all five domesticates were introduced, grown, and consumed in pre-Columbian times.[12] The largest diversity of wild Capsicum peppers is consumed in Bolivia. Bolivian consumers distinguish two basic forms: ulupicas, species with small round fruits including C. eximium, C. cardenasii, C. eshbaughii, and C. caballeroi landraces; and arivivis with small elongated fruits including C. baccatum var. baccatum and C. chacoense varieties.[12]
Distribution to Europe
When Christopher Columbus and his crew reached the Caribbean, they were the first Europeans to encounter Capsicum. They called the fruits "peppers" because, like black pepper (Piper nigrum), which had long been known in Europe, they have a spicy, hot taste unlike other foods.[13][14] Chilies were first brought back to Europe by the Spanish, who financed Columbus's voyages, appearing in Spanish records by 1493. Unlike true pepper vines (of genus Piper), which grow naturally only in the tropics, chilies could be grown in temperate climates. By the mid-1500s, they had become a common garden plant in Spain and were incorporated into numerous dishes. By 1526, they also appeared in Italy, in 1543 in Germany, and by 1569 in the Balkans, where they came to be processed into paprika.[15][16]
The rapid introduction of chilis to Africa and Asia was likely through the Portuguese and Spanish traders in the 16th century, though the details are unrecorded. The Portuguese introduced it first to Africa and Arabia, and then to their colonies and trading posts in Asia, including Goa, Sri Lanka, and Malacca. From there, it spread to neighboring regions in South Asia and western Southeast Asia via local trade and natural dispersal. At around the same time, the Spanish also introduced chilis to the Philippines, where it spread to Melanesia, Micronesia, and other Pacific Islands via their monopoly of the Manila galleons. Their spread to East Asia in the late 16th century is less clear, but was likely also through local trade or through Portuguese and Spanish trading ports in Canton, China, and Nagasaki, Japan.[17][15][18][16][19][20] The earliest known mention of the chili pepper in Chinese writing dates to 1591, though the pepper is thought to have entered the country in the 1570s.[21]
Source : wikipedia
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