Kokopelli's Kitchen
Flavors of the SouthwestThe Chile Pepper
The Discovery of the Chile Pepper: The earliest evidence of chile peppers in our diet is from Mexico, where archaeologist R. S. MacNeish discovered chile seeds dating from about 7500 BC during his excavations at Tamaulipas & Tehuacan. This find & an intact pod from Peru's Guitarrero Cave dated 6500 BC indicate that chiles were under cultivation approximately 10,000 years ago. However, that date is extremely early for crop domestication & some experts suggest that these specimens are chiles that were harvested in the wild rather than cultivated by man. Experts are certain, however, that chile peppers were domesticated by at least 3300 BC.
Columbus "discovered" chile peppers in the West Indies on his first voyage to the New World. In his journal for 1493, he wrote, "Also, there is much Aji, which is their pepper, & the people won't eat without it, for they find it very wholesome." By mistaking chiles for black pepper, he gave the chile the inaccurate name "pepper". Explorers who followed Columbus to the New World learned that chiles were an integral part of the Indians' culinary, medical & religious lives.
What Causes the Heat? Capsaicin is the culprit. It is found in the placental tissue or membrane of the chile pepper (the white "ribs" found on the inside of the pepper). Capsaicin fools your brain into thinking that you are in pain by stimulating the nerve endings in your mouth. The brain responds by releasing endorphins, which are similar in structure to morphine. A mild euphoria results making peppers mildly addictive because of this "high".
The Best Remedies for Putting Out the Heat:
Our Chile Heads' Paradise offers New Mexico chile powders & great gifts!
Try ourMamasita's Salsa (either mild or HOT!) and our "adjust-the-heat" Jalapeno Corn Bread mix.
Columbus "discovered" chile peppers in the West Indies on his first voyage to the New World. In his journal for 1493, he wrote, "Also, there is much Aji, which is their pepper, & the people won't eat without it, for they find it very wholesome." By mistaking chiles for black pepper, he gave the chile the inaccurate name "pepper". Explorers who followed Columbus to the New World learned that chiles were an integral part of the Indians' culinary, medical & religious lives.
What Causes the Heat? Capsaicin is the culprit. It is found in the placental tissue or membrane of the chile pepper (the white "ribs" found on the inside of the pepper). Capsaicin fools your brain into thinking that you are in pain by stimulating the nerve endings in your mouth. The brain responds by releasing endorphins, which are similar in structure to morphine. A mild euphoria results making peppers mildly addictive because of this "high".
The Best Remedies for Putting Out the Heat:
- A cup of whole milk rinsed well in your mouth is one of the quickest & best remedies.
- Other dairy products - such as sour cream, yogurt & ice cream - are also effective. The lower fat dairy products do not work as well because the fat content is what the capsaicin binds to.
- Starchy foods - such as bread, potatoes & white rice - work well to slough, not dissolve, the capsaicin away.
- Beer - the alcohol content dissolves the capsaicin.
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