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Christine Manfield

Chilli

Appears in
top 1000Spice
Spice

By Christine Manfield

Published 1999

  • About

In her History of Food, Maguelonne Toussaint-Samat writes: ‘the last spice to be revealed to the world at large, chilli has in a way become the superlative among spices’. Native to South America, the chilli was introduced to the western world by Christopher Colombus, who first mentioned it in his journal on 15 January 1493. It was introduced to Africa, Arabia and Asia by Spanish and Portuguese traders, and in less than two centuries it was in use worldwide.

Today the chilli is the world’s most cultivated spice crop. The many varieties — at least 200 have been identified — range widely in size, shape and heat factor, and all are good sources of vitamins A and C. Part of the capsicum family, chillies are grown in all equatorial countries. They are essential to the cooking of South America, India, Africa, Mexico, Thailand and China, as well as all the countries of the South-East Asian region (including Australia), and make intermittent and modest appearances in most cuisines of western Europe and the Middle East.

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