by Hari Balasubramanian
The Indian subcontinent is well known for its spices, and one of its stellar contributions is the ubiquitous black pepper. Native to South India and Southeast Asia (see unripe green fruits in picture), it’s been around for thousands of years, making its way very early to Europe and other parts of Asia by trade. Black pepper and the related long pepper may have been the most prevalent hot spices east of the Atlantic. That was until Columbus blundered onto the Americas in 1492, inadvertently connecting the Americas – which at the time had a unique ecological and cultivation history because of its isolation – to Europe, Africa and Asia.
In the newly globalized world since 1492, American ‘peppers’, better known as chilies, began to make their way to the rest of the world and took hold quickly. Indeed, all the chili peppers that the world uses today, without exception – from the mild bell peppers used primarily for their deep flavors to the hot ones that Indian, Thai, Chinese, Korean and other cuisines take for granted – all are descended from the varieties cultivated for millennia by pre-Hispanic farmers in southern North America (Mexico primarily) and northern South America (Peru and Bolivia have many varieties). The fiery habanero, which scores high on the Scoville Heat Scale, is originally from the Amazon from where it reached Mexico.
