The History of Chillies
Unknown to the rest of the world at the time, there is evidence that ‘aji’ (Spanish for chilli), were eaten by the Mexican Indians as early as 7000 BC and possibly cultivated sometime between 5200 and 3400 BC, making them among the oldest plants cultivated in the Americas. Upon their discovery, the world then warmly embraced chilli as a ‘poor man’s pepper’ as for the first time, even the poorest of people could have a ready supply of this easily propagated, prolific fruiting and appetite enhancing condiment.
By 1650, the cultivation of capsicums had spread through Europe, Asia and Africa. In Europe, hybridisation along with changed soil and climatic condition led to a bias towards the milder varieties within C. annum, while in the tropics various hotter types of C. annum and C. frutescens were popular. One explanation for the desire for hot chillies in the tropics is that they raise the body temperature, resulting in perspiration which creates a cooling effect as it evaporates.
Given that chillies originated in Mexico, it’s no wonder that Mexican chillies remain quite unique in their appearance and flavour profiles when compared to many that have hybridised around the world, and in India in particular. This makes the unique flavours of Mexican chillies essential when making any regional recipes, and of course they are highly desirable in many other dishes.
When you see some of these almost black, wrinkly dried chillies you may think they look pretty dodgy. Think again, smell them and become aware of delicious notes of dried fruits like raisins, sultanas and figs! These are not blistering fiery numbers to satisfy the chilli addict, who derives pleasure from a masochistic capsicum burn. These are warm and friendly.