Photos, pictures & images of fresh chillies. Chili pepper (from Nahuatl chilli, chilli pepper, chilli, chillie, chili, and chile) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine.
Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There...
more »Photos, pictures & images of fresh chillies. Chili pepper (from Nahuatl chilli, chilli pepper, chilli, chillie, chili, and chile) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine.
Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago, and is one of the first cultivated crops in the Americas that is self-pollinating.
Chili peppers were domesticated at least in different parts of South and Central America. 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 chilis were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. But the monks experimented with the chilis' 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.
Chilies were cultivated around the globe after Columbus. Diego Álvarez 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.
From Mexico, at the time the Spanish colony that controlled commerce with Asia, chili peppers spread rapidly into the Philippines and then to India, China, Korea and Japan. They were incorporated into the local cuisines.
An alternate account for the spread of chili peppers is that the Portuguese got the pepper from Spain, and cultivated it in India. The chili pepper figures 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, through Central Asia and Turkey, to Hungary, where it became the national spice in the form of paprika.
Chili is by far the most important vegetable in Bhutan. Local markets are never without chili, always teemed with different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple vegetable in Bhutan; the famous ema datsi recipe is entirely made of chilli mixed with local cheese. Chilli is also an important ingredient in almost all curries and food recipes.
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