Small But Spicy
Origin and diversity of chili peppers
∘ A very Mexican phrase
∘ What exactly is a chili pepper?
∘ Origin and domestication
∘ Gastronomic uses and cultural importance
∘ The chemistry behind the spicy flavor
∘ Medicinal uses
A very Mexican phrase
In Mexico, “small but spicy” (translated from “chiquito pero picoso” in Spanish) is a popular phrase that often refers to a person or thing that, despite its size, has great strength or value.
I don’t know if it sounds weird, but in Mexico, we consider that spicier chili peppers always are more flavorful. We really enjoy that burning sensation in our mouths.
The phrase “small but spicy” comes from some people’s belief that smaller chili peppers tend to be spicier, and for Mexicans, it is often a positive characteristic.
What exactly is a chili pepper?
The name “Chili pepper” derives from the combination of the Nahuatl word “chīlli” and pepper, which comes from the similarity of the spicy taste with that of black pepper.
In Mexico, chili peppers are known as “chile” (singular) or “chiles” (plural), but in Central and South America, they are better known as “ají” (from Taíno “haxí”).
Chili peppers include both large-fruited bell peppers and smaller pungent types that are obtained from plants of the genus Capsicum (family Solanaceae).
They are herbaceous or small shrubs with white or pink flowers that are pollinated by bees, bumblebees, and aphids. They are commonly grown as annual plants in temperate regions and can also be cultivated as perennials in greenhouses that are climate-regulated.
The genus Capsicum is native to the American tropics and has five domesticated species: C. annuum, C. baccatum, C. chinense, C. frutescens, and C. pubescens, but there are more than thirty wild species [1, 2].
Other plants like Black pepper (Piper nigrum) from India and Szechuan pepper (Zanthoxylum pipritum) from China and Japan, also have pungent properties but they are not related to Capsicum species.
Origin and domestication
It is postulated that the Capsicum genus originated along the tropical Andes of western to northwestern South America, more specifically in what we know as modern-day Bolivia [3, 4].
Chili peppers are one of the oldest crops, having been cultivated since at least 6000 B.C. [5].
The medicinal properties of chili peppers have been recognized for centuries. For example, the Mayas used these fruits for treating asthma, coughs, and pain, and by the Aztecs to relieve toothaches [6].
The five domesticated species were already cultivated in different parts of the American tropics by the time of the arrival of the European conquerors.
Evidence suggests that chili peppers had different multiple centers of domestication: 1) Mexico and northern Central America (C. annuum and C. baccatum); 2) the Caribbean region (C. frutescens); 3) lowland Bolivia (C. baccatum); 4) the tropical northern Amazonia (C. chinense); 5) and the mid-elevation southern Andes (C. pubescens) [3, 7, 8].
Christopher Columbus brought chili peppers to Europe. He called them “peppers” because they had a peppery flavor unlike anything known in Europe at the time [9].
Shortly thereafter chili peppers were being added to dishes prepared in Spain and Portugal and their use soon spread across the rest of the world.
Currently, more than 40 million tons of chili peppers are produced worldwide each year and their cultivation has spread throughout the African and Asian tropics [10].
Gastronomic uses and cultural importance
Chili peppers are a traditional ingredient in foods in many countries, both as a condiment and for its color in the decoration of dishes.
Over the centuries, chili peppers have become one of the most important elements used in Mexican cuisine and this can be seen as part of the country’s biocultural diversity.
While chili peppers have originated in South America, Mexico has the highest morphotype diversity.
C. annum has more than 100 morphotypes that are consumed fresh or dry (for example Guajillo, Jalapeño, Morrón, and Serrano) [2].
In Mexico, chili peppers are used in innumerable styles of sauces and are a cultural heritage that has not stopped evolving from pre-Hispanic and colonial times to the present day.
The chemistry behind the spicy flavor
The characteristic spiciness is due to a chemical compound known as capsaicin. It is present in large quantities in the placental tissues, seeds, internal membranes, and to a lesser extent, the other fleshy parts of the fruits.
Capsaicin is an irritant for mammals and produces a sensation of burning in any tissue with which it comes into contact (it’s not just in the mouth).
The best solution to reduce burn from chili peppers, is a glass of milk.
The casein protein found in milk, binds to the capsaicin and removes it. Since the capsaicin is fat soluble, rinsing with milk fat helps relieve the burning.
The degree of spiciness found within a food is often measured on the Scoville scale.
Pepper X (a variant of Habanero) is currently the spiciest chili pepper in the world (a Scoville scale of 3.18 million units) [11].
Birds are believed to have played a major role in the evolution and dispersal of wild chili peppers. They do not have receptors to sense spice and therefore can consume chili peppers without adverse effects.
The secretion of capsaicin protects the fruit from consumption by insects, fungi, and mammals, while the bright colors attract birds that will disperse the seeds [12].
Medicinal uses
It is common for people to experience pleasurable and even euphoric effects from ingesting capsaicin. This effect is attributed to the pain-stimulated release of endorphins, which also makes capsaicin effective as a topical analgesic [13].
Chili peppers are used in the preparation of ointments to treat arthritis, inflammation, and muscle pain.
They improve digestive health and metabolism. In fact, its consumption improves appetite and helps to cure hangovers.
Contrary to popular belief, chili peppers can actually be a stomach irritant and a great way to treat stomach ulcers.
They have antioxidant properties and people who eat spicy foods (especially fresh chili peppers) are less likely to die from cancer or diabetes [14, 15,16,17].
Humans can increase their level of spice tolerance through frequent exposure and endorphins can make spicy flavors a bit addictive [18].
That’s why some people love spicy food.
You can find more information about chili peppers and its medicinal uses in the following links: [1, 2, 3, 4, 5, 6, 8, 9, 11, 12, 13, 14, 15,16,17, 18, 19, 20, 21, 22].
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