The Science of Spice

190 Spice Profiles

Evidence suggests chillies were being

cultivated as early as 5000 bce in South

America. According to the Spanish

conquistador Hernan Cortez, the

ancient Aztecs cultivated a vast range

of chillies for use in rituals and adding

to chocolate beverages. Columbus

brought the newly discovered spice

back to Spain at the end of the 15th

century ce; he wrongly assumed

chillies were related to peppercorns

because of their heat and the name has

stuck. Portuguese traders transported

the spice to their colony in Goa, India,

and to Asian and African trading posts,

where chillies rapidly replaced black

pepper as the hot spice of choice.

In 1912, the pharmacologist William

Scoville devised a way of measuring

chilli pungency, which became known

as the Scoville Heat Index, but this is

now being replaced by more accurate

lab-based measures.

Region of cultivation

Chillies are native to Mexico and Central

and South America. Production of the dried

spice is concentrated in China, South Asia,

mainland Southeast Asia, Egypt, Ethiopia,

Turkey, and Romania. Indonesia, North Africa,

Spain, Mexico, and the USA are more noted

for growing fresh chillies.

The plant

Chillies are borne

by annual or

perennial plants

in the nightshade

family. Around

32 species are

cultivated for

their fruits.

Fresh

Fruity, citrus,

green flavours and

sweetness are

often prominent

in fresh chillies,

depending on

type and ripeness.

Powder

Grinding causes

many flavour

compounds to

evaporate and

powders are

best used for

adding heat.

Whole dried

Some fragrant substances

are lost through the

drying process, but new

compounds are created,

ranging from sweet

anise-like flavours

to nutty, woody, and

roasted nuances.

Unripe fruits

are green; ripe

fruits range

from yellow to

almost black

BOTANICAL NAME

Capsicum annuum, C. frutescens, and several

other species.

ALSO KNOWN AS

Chilli pepper, red pepper, hot pepper, chile

or chili.

MAJOR FLAVOUR COMPOUND

Capsaicin.

PARTS USED

Fruits (which are in fact berries).

METHOD OF CULTIVATION

Green chillies are harvested unripe, about 3

months after planting. Chillies for dry spice

are usually harvested when red and fully ripe.

COMMERCIAL PREPARATION

Chillies are washed and either sun- or

oven-dried, pickled, or sold fresh.

NON-CULINARY USES

In creams and ointments to reduce

muscle pain; in Ayurvedic medicine to

stimulate digestion.

ROMANIA

INDIA

CHINA

EGYPT

SOUTHEAST

ASIA

TURKEY

PAKISTAN

ETHIOPIA

CHILLI

Hot | Pungent | Fruity

Spice story

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