Chili peppers were likely being cultivated in South America as early as 5,000 BC. As reported by Hernán Cortés, a Spanish conquistador, the Aztecs seasoned their chocolate drinks with chili and also used the peppers ceremonially. They arrived in Spain via Columbus. Due to their pungency, the spice was initially classified as pepper.
In Portuguese colonies, the chili was further distributed via Goa and India. The spice was soon traded in Asia and Africa as well, and by the beginning of the 20th century, it had replaced black pepper as a popular pungent spice in many places.
The so-called Scoville scale for the pungency of chili peppers was published as early as 1912, developed by the American pharmacist Wilbur Scoville. It measures the concentration of the pungent substance capsaicin: bell peppers have 0 Scoville, Tabasco ~50,000, Habanero ~350,000, and Carolina Reaper over 2 million.
Quick Facts
| Scientific name | Capsicum (various species) |
|---|---|
| Family | Solanaceae (nightshades) |
| Origin | Central and South America |
| Parts used | Fruits (fresh, dried, pickled, ground) |
What do chili peppers taste like?
Chilis are not just spicy—depending on the variety, they have fruity, smoky, floral, or earthy aromas. A Jalapeño has a green, herbaceous note, a Habanero is tropically fruity, and a Chipotle (smoked Jalapeño) has a characteristic smoky note.
Culinary Use
- Latin American cuisine: Chili con Carne, mole, salsas, tacos
- Asian cuisine: Thai curries, sambal, gochujang in Korean cuisine
- Mediterranean cuisine: Arrabbiata pasta, spicy marinades
- Hot sauces: Tabasco, Sriracha, harissa
- In chocolate: Just as with the Aztecs — intense and unusual
Storage
Dried chilies last for 1–2 years. Fresh ones are best kept in the refrigerator wrapped in paper, uncut, for up to 2 weeks. Ground chili flakes or powder: store in a dry, dark, and airtight place.
