Chilies are among the oldest cultivated plants in the world and have a long and fascinating history. Their origin can be traced back to the beginnings of human civilization.
The wild ancestors of the chilli come from Central and South America, especially from the Andes and the adjacent regions. Scientists believe that chilies were first cultivated by the indigenous people of these areas over 7,000 years ago. The ancient Maya and Aztecs used chilies as both a spice and medicine and even had a deity who took care of the chili plant.
In the 16th century, the Spanish conquerors brought chillies to Europe and they quickly spread around the world. Today, chillies can be found in almost every part of the world and are common in many different cultures and dishes.
The culture of the chili is closely linked to its origin and encompasses many different aspects such as cultivation, processing, preparation and consumption. In many regions of Central and South America, chilies are an important part of culture and everyday life. In countries like Mexico, India and Thailand, chilies are also an important part of the cuisine and are used in many different dishes.
The origin of the chili also has a strong influence on the variety of varieties and the heat. The spiciness of the chili is determined by the capsaicin content found in the fruit, and the spiciness varies by variety and region.
In Europe, the use of chili in the kitchen has risen sharply in recent years and more and more people are discovering the benefits of the heat and the variety of flavors that chillies have to offer.