Blame it on Christopher Columbus. The whole pepper-chili thing. Pimienta is Spanish for pepper, and pepper was one the reasons Spain financed Columbus’ trip in the first place. He didn’t find pepper, but he did find a cheap fiery substitute. In an effort to link chilies to pepper he called them pimentos, which in turn was translated to peppers. In all likelihood, Columbus brought some back to Spain on his first return.
The word “chili” is open to question as to its spelling. It is derived from the Nauhautl. I have read that it would be spelled chilli in that case. One author says we should spell the dish of meat and peppers and sometimes beans “chili”, the spicy (or not) vegetables “chilli”, and in fact this is true for most anywhere outside the USA. I personally know no one who refers to sweet peppers as chilis, but chilis can include both sweet and hot. Oh dear, so much confusion.
Some sure things about chilis-wild ones were eaten as early as 7000BC, and were grown as food by 3500BC. They are known to have been grown in the American Southwest around a thousand years ago. They originated in the Amazon as vines growing under the tree canopy and probably spread via birds and then people. Mayans are known to have grown at least 30 varieties and chillis have been found in ancient Peruvian burial sites.
Another sure thing about chillis is that they spread like wildfire to other cuisines worldwide, and truly changed the way the world eats unlike any other vegetable. The Spaniards and the Portuguese took them all over, and the spread is traced pretty clearly-recorded in Italy in 1543, Hungary by 1569. The East and Africa around 1550. Within 100 years, chillis had spread around the world, even to the foothills of the Himalayas! Considering the modes of transport-foot, boat, camel, horse and mule, this is amazing. As to changing the way we eat? Think of this-no chillis would mean no Szechwan or Thai food, as we know it. Flaming hot curries? I don’t think so. Hungary without its paprika’s hot and sweet. Spanish “pimenton de la Vera” and Padron chillis for tapas, gone. No harissa or Pasta Arrabiata either. Although it seems that chillis would appear in cold climate cuisines, they show up the most where it is hot-places where the heat can kill an appetite. The role of the chilli is to spark the appetite and revive a person, not to mention the hot chillis cause sweating which is a cooling mechanism for the body.
Chillis are in the nightshades, related to tomatoes, potatoes, tobacco, eggplants, and tomatillos. They are all Capsicums, with subgroups that account for various types. There are over 200 varieties recorded. Capsaicin is what makes chillis hot, and capsanthin is what causes them to turn such lovely colors. Some do have this and they remain green.
Chillis start coming in around July and roll on through September and sometimes early October. They like the heat and sun, so the weather is what dictates when you will first see them. I love them for their color, and for versatility. They can act as accent or base to a dish. Using mild chillis that have been roasted or sautéed and caramelized, they can form a sauce base with onions and garlic. In dishes like ratatouille, they add a sweet top note to the whole. Chillis can act as a foil or punctuation in other dishes that may be sweet or heavy. Diced sweet or hot scattered raw over pizza adds crunch and spark to dense cheese and tomato flavors. Lightly sautéed spicy chillis disappear texturally in a stew, but give little sparks to the richness of the dish. Small fried salted Padron chillis go so well with chilled dry sherry, and a little hot sauce can go a long way liven up eggs. There is a clarity of flavor I love about peppers, and I am happy to eat them simply. I have eaten sweet peppers like an apple, and recently I was gifted some green Corno de Toro chillis that I roasted then ate in fresh corn tortillas with a little cheese and hot sauce right off the comal. The best tacos I remember eating in a long time.
Chilis freeze amazingly well once roasted and peeled. (See recipe) A great way to keep summer on hand for cold winter days, and they are easy to use. It is well worth the effort to stock up.
Besides being beautiful and tasting great, chillis are also really good for you. More vitamin C than citrus by weight! Green chillis have twice, and red have three times as much, and the spicy ones have even more! An excellent source of beta carotenes as well. Also, capsaicin is used for pain relief and joint pain, and is considered anti-inflammatory. It is high in B6 and vitamin K, and is low on the glycemic index and has a fair amount of fiber. So, get to know your chillis/chilies/peppers and be good to yourself and spice up your life.
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