A massive producer
Few people are aware that China produces more than 50% of the world's fresh Chillies. When considering that they export only 3% of their crop, this means that a whole lot of Chillies are consumed in the country. While many consider Sichuan province as the spice capital of China, according to an article by Chillicult, Hunan province is actually the title owner. The cultivation of chillies in China dates back to the late 16th century, when Portuguese traders first introduced them through Macau, spreading rapidly throughout the southern provinces before making their way north. The adoption of chillies transformed Chinese cuisine, particularly in regions where the humid climate made food preservation challenging, as the antimicrobial properties of capsaicin helped prevent food spoilage.
This section will explore the use of Chillies in Chinese cooking in all the regions where it is used.
