Chillies & Peppers

In Central and South America, chillies and peppers (capsicums) were eaten as long ago as 7000 BC and cultivated from about 5000 BC. They have been a part of the region’s diet ever since.

Christopher Columbus introduced the plants to Europe, and their use quickly spread throughout the world. Known for their “hot” flavour, these foods are rich in carotenoids and vitamin C.

The strong, burning flavour of chillies and peppers is caused by the substance capsaicin. The pungency varies between species, depending on the amount of capsaicin that they contain.