Hot Chili Peppers

The family of chili peppers – which includes mild-flavored members such as sweet bell peppers all the up to way to the fiery jalapeño and the positively blazing Habaneros – has enjoyed a unique and respectable position among food and spices throughout history. The origin of the chili pepper can be traced back to the Incas inhabiting the Americas around 7000 years ago, who domesticated it for the first time. And although the name ‘pepper’ would seem to imply a relation with the family of black and white peppers, there in fact isn’t.

History of Hot Chili Peppers

The term was originally used when the explorer Columbus returned to Europe from his voyage to the New World, his ships bearing what he presumed to be a new variety of pepper. And the rest is history; chilis are now an essential part of the cuisines of Asia, Africa, Americas and some parts of Europe.

Chili Peppers in Cooking

The range of food and cultures that embrace chili as an integral culinary ingredient is staggering: from the Indian curries to the Korean kimchis to the Mexican Enchiladas and the ubiquitous chili sauces, to mention just a few.

Health Benefits of Hot Chili Peppers

There is not much in the way of subtlety when considering the influence of chili on the flavor of food; it is out-and-out hot. Eyes stream, noses run and tongues burn with the physical sensation of pain… yet the diners keep coming back for more! Chili can justifiably be claimed to have an addictive influence; some scientists say that it is due to the release of opiate-like endorphins by the brain to counteract the pain caused by capsaicin (the chemical that gives chili its heat) that triggers the culinary equivalent of a high-speed joyride in the brain, without the dangers.

And they aren’t without a good share of health benefits either: a typical chili pepper packs more vitamin C than a whole orange. They are also low in sodium, and rich in potassium, vitamin A and fiber. They contain compounds that many are believed to fight against heart disease, cancer and cataracts. So, the next time you eat out at your favorite Indian restaurant, spare a thought to the humble yet remarkable chili pepper as you enjoy (and weep through) your extra-hot curry!

References:

“Chile Peppers: Hot Tips and Tasty Picks for Gardeners and Gourmets” edited by Beth Hanson (book)