Chili peppers are from the lineage of the Nightshades – a family of flowering plants. Known for their pungency, you’ll be surprised that they are considered varieties of berry fruit plants. Here is the catch though. These berry-fruit plants are from the taxonomic rank of Capsicum. 

So, botanically chili peppers are a type of fruit, albeit that is not exactly who they are. Their character is markedly different from fruits owing to a chemical called Capsaicin that lends them ‘heat’. 

Different varieties of bell peppers and chili peppers, born from five species of Capsicum, depict a different level of intensity and flavor. Bell or sweet peppers are the less pungent variety commonly used as a vegetable and side dish. On the other hand, the pungency of chili peppers sits at the core of different chili spices that add depth and flavor to countless dishes in different cultural cuisines worldwide. 

Here is a short story about the discovery of chili peppers, and their journey ever since – let’s spice up our knowledge!

When and where was chili pepper discovered?

One of the first self-pollinating and the oldest cultivated crops in the Americas, chili peppers are thought to be as old as 6,000 years. The oldest places where they were cultivated include parts of Mexico, Peru, Bolivia, and the Amazon. Due to its temperate climate, Peru has depicted the most diversity of cultivated Capsicum plants since pre-Columbian times.  

The ‘Old World’ found chili peppers through the Columbian exchange, courtesy of Christopher Columbus and his Spanish sponsors. Christopher was the first European to have met with the Capsicum fruits during his Caribbean voyage. Since these “fruits” had a hot and spicy taste like the black pepper that Europe had long known about, Christopher and his crewmen called them ‘peppers’. 

Once the Spanish brought them home, it was not long before chili peppers became common garden plants, and made their way into many dishes. By the late 16th century, Italy, Germany, and the Balkans all had been introduced to the hot new find. 

To many countries across Asia and Africa, chili peppers reached through the Spanish and Portuguese invaders and traders alike. In India – the region where the love affair with these ‘deceiving fruits” is the most vibrant – chili peppers first came to the Portuguese-colonized Goa. Here too, the story was similar to Europe. They became a commonly cultivated crop and found their way into Indian cooking which had until then relied on black pepper. 

Chili peppers: From harvest to products

Chili pepper plants are known to endure well. They can stand cold down to 54 degrees Fahrenheit but require protection at lower temperatures. They are fond of sunny and warm climates and like their soil moist but not saturated. However, in temperatures above 86 degrees Fahrenheit, they don’t promise to bear fruit. 

The many different kinds of chili peppers follow round about the same rules. If picked unripe, you can expect more flowers and fruit. But if they are allowed to remain on the plant longer, you’ll get more color and heat. Cultivators harvest them for use once they reach the desired level of ripeness. 

Fresh chilies hit the markets when they are in season since they are commonly used in household cooking. However, chili peppers are also dried for use during the winter, and to derive products such as chili flakes, chili powder, and chili oil. Popular condiments like chili sauces are made from both fresh and dried varieties to add a vibrant color and hot flavor to bland ingredients. 

Modern-day use of chili peppers 

Today, chili peppers are the cornerstone of many cuisines – Mexican, Indian, Chinese, Korean, Thai, and more. Not only are fresh chilies used, but in some cultures chili pastes and sauces are a common feature of the culinary tradition – for instance, the sweet and savory Korean gochujang and hot-flavored North African Harissa.

Here are some of the most popular chili varieties and products used around the world:

1. Serrano: Mostly used fresh, these chilis are medium hot and are commonly used in items like Mexican salsa. If you choose to garnish a dish with chopped serrano, do so right at the end of cooking – you’ll get a nice crunch too!
2. Jalapeno: Native to Mexico, fresh jalapenos are mild but add freshness to any dish, be it a stew or a pizza. Dried jalapenos are smoky, and a little sweet, and are called chipotle peppers.  
3. Habanero: Hailing from the Brazilian Amazon, this is a very hot chili pepper with a fruity flavor. It is commonly used in salsas, hot sauces, marinades, and rubs to add a hearty kick.
4. Thai chili pepper: Thin-skinned, small, and fresh red or green, the Thai chili pepper is popular for its intense heat, and is used to spice up stir-fries, sauces, and soups. Use them wisely because they can make your food very spicy, very quickly.
5. Cayenne: Native to the Andes, the cayenne chilis are almost always used in dried form. They are known for their fieriness and versatility – a beloved ingredient of Indian curries, Mexican Tacos, and Thai soups. 
6. Kashmiri red chili: Known for its mild heat and the rich dark red color it lends to food, the Kashmiri red chili is a favorite in Indian cooking – used whole, chopped, and pureed along with other dry ingredients to make curry pastes or in powder form.
7. Paprika: Central to many European cuisines such as the Hungarian, paprika is a popular spice made from dried Mexican chilis. Depending on the type of chilis used and how the powder is made, this chili pepper product yields different flavor profiles.  
8. Chili powder: A popular spice in Latin American cooking, it is made from different varieties of dried red chili peppers and often includes other spices like cumin, garlic, oregano, and paprika. It is commonly mistaken for cayenne powder however only the hotter varieties of the chili powder use cayenne chilis.  

Concluding words…

For palates that are nourished on cuisines such as Indian or Mexican, it is impossible to imagine food without the bold flavor and vibrant color imparted by the “hot berry fruit plants” called chili peppers. Had Christopher Columbus not discovered them centuries ago, black pepper alone could not have satisfied our foodie yearnings.