Food history, culture and traveling, Hot and spicy foods
Where is the spicy flavor first started
Feb
People eat hot sauce decades, maybe a few hundred years or a few thousand years. But people think hot sauce is “Trendy” and they love different hot sauces and hot and spicy flavors in different ways. but before we discuss about hot sauces, I think it is very important that we need to know Where is the spicy flavor first started.
Origin of spicy flavor first started
Where was red pepper cultivated? The origin of chili peppers is Central America, which was first grown in Mexico. Based on the few facts , include vessels that founded in Chiapa de corzo, Capsicum fruits have been a part of human diets since about 7,500 BC, and are one of the oldest cultivated crops in the Americas,as origins of cultivating chili peppers are traced to northeastern Mexico some 6,000 years ago.They were one of the first self-pollinating crops cultivated in Mexico, Central America, and parts of South America. No wonder we can eat and taste great spicy foods and sauces in Mexico until now since then.
The first person who tried to take the peppers to Europe was Christopher Columbus, who first brought them back to Spain in 1493, but they were lost. Then it was propagated by the Portuguese, who found the peppers independently in Brazil, which greatly influenced the food culture of each country.
In Europe, it has spread around southern Europe as a self-sufficient spice replacing the pepper of net imports. It was also introduced to India in the 16th century and used as a spice for various dishes. It was spread around the Balkans or through the Ottoman Empire in Hungary in the 16th century
And with this historical pepper, people noticed this “Kick” feeling could make a great connection with other dishes. Not only use just raw pepper but also add flavor and other ingredients to make a sauce.
Spicyness can be helpful for health. In Time magazine, according to Lu Qi, associate professor at the Harvard School of Public Health, he says spicy food and their active components—like capsaicin, the compound found in chili peppers—might lower inflammation, improve the metabolic status and have a positive effect on gut bacteria and weight, based on Some of those preliminary studies have found. Also based on 7 years old research from his team, compared to people who ate spicy foods less than once a week, people who ate them just once or twice a week had a 10% reduced risk of death.
Pepper is a delicious ingredient for cooking, but we need more. People and also many companies have been developed different flavors include hot sauces and pepper pastes and even different types of the very spicy peppers.
