Chili peppers are one of the most popular ingredients for adding spice to their food. Indian food is incomplete without chillies. More than 25 percent of the world’s population eat chillies daily. People must use mirchi powder or chili in the dishes they cook. Due to this the dishes are tasty and spicy too. Capsicum is one of the most widely used spices in the world. It is used in many dishes. Sometimes eaten as a special dish. But what is the science behind the spiciness of chilli? Where did chillies originate? Also, do you know that pepper also has a history?
Chili peppers became part of the diet of the people of America around BC. It started from 7500 AD. According to archeological evidence, chilli cultivation has been in place for more than 6000 years in the areas of Koluay in southwestern Ecuador. Chili was one of the first cultivated crops in South America. But most of the world didn’t know about chili until Christopher Columbus discovered the New World in 1492. Chilli is said to have come from many parts of South America. Phylogenetic analysis found that they belong to a region along the Andes from west to northwestern South America. Back then these were small red, round, berry-like fruits. But at the time of this discovery Mirchini "Peppers" addressed that. The reason for this is that it is similar to black and white pepper of the pepper class already familiar in Europe with a spicy and intense taste unlike other foods. Chili peppers, which were introduced in Europe after this, were grown as medicinal plants in the gardens of Spanish and Portuguese monasteries. However, the monks of the said monasteries experimented with these chilies in cooking and found that the spicy quality of chilies can be used as an alternative to black pepper. After that, it seems that chillies have started to be used in cooking in countries all over the world. On the other hand, chili peppers first spread to the Philippines from Mexico, a Spanish colony that had trade relations with Asia at that time, and then quickly spread to India, China, Indonesia, Korea, and Japan. There are a total of five species of chili peppers worldwide. The first of these is Capsicum annum. Capsicum fruitsens, Capsicum chinense, Capsicum pubescens, Capsicum baccatum. Each species is grown in a single country.
Why do peppers exist.?
Capsaicin occurs naturally in chili peppers and chili seeds. It gives chili peppers a spicy, hot taste.Capsaicin affects the veins on the tongue and skin. At the same time, capsaicin releases a chemical called substance P into the blood. It causes inflammation and heat in the brain. That is why a person feels the burning heat immediately or shortly after eating chili. But as soon as you eat mirchi, it becomes spicy. Who remembers drinking water when it’s hot like this. But drinking water when it is hot does not reduce the heat. Because .. capsaicin in chillies is not soluble in water so the inflammation does not go down. Therefore, if the mouth burns with chili.. if the hands burn.. milk, curd, honey or sugar should be used to reduce the inflammation.
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