Origin: India, United States
Aroma: Mildly spicy, characteristic
Flavor: Pungent to mild, spicy
History: The chili pepper became a household item in Mexico more than 6,000 years ago. Christopher Columbus was the first European to encounter them, and Europeans started to grow them as garden additions, but it was the monks that first experimented with their culinary potential in the eastern world. Chilies have since become an important staple in cuisines around the world, especially Asian and Hispanic foods.
Farming and harvesting: Chili peppers are grown from plants in the genus Capsicum. Although native to the Americas, they have become globally naturalized in the last few centuries.
Culinary Applications: The culinary possibilites with chili peppers are truly endless, however they are most common in Indian, Asian, and Hispanic cuisines. Recently with the boom of popularity of spicy foods from the millennial generation, chefs have begun to experiment with more creative ways to use chilies, such as in chocolates or deserts.
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