The use of Chillies around the globe

How Chillies are used in cuisine in countries around the world.

The use of Chillies in Spanish cooking

CGS European cuisine
Chillies in Spanish cooking. Spicy Paella

The History Of Chillies in Spain

While Christopher Columbus’ 1492 misguided voyage to the West Indies had the result that Spain probably became the first country in Europe where Chillies were introduced, the Spanish people did not become immediate fans. Initially, Chillies were considered mere biological curiosities from the New World. They  were initially only grown in monasteries and botanical gardens for their ornamental properties, rather than for their use as a culinary ingredient.

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Chillies in Portuguese cooking

CGS European cuisine
Chillies in Portuguese cooking. Piri-Piri prawns

The History Of Chillies in Portugal

While they were hugely instrumental in popularising Chillies worldwide - having introduced them amongst others to countries like India and Sri Lanka - the Portuguese are not particularly fond of spicy foods.  Except for the  Piri-Piri Chilli,  which can be found as a sauce or oil on many Portuguese tables, you are more likely to find mild bell pepper type Chillies in Portugal’s cuisine.

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The use of Chillies in Thai cooking

CGS Asian cuisine
The History Of Chillies in Thailand

Whilst it is not entirely clear how the Chilli arrived in Thailand, it is speculated that it arrived there via the Portuguese.  Ceylon (modern-day Sri Lanka), which is relatively close to Thailand, was occupied by the Portuguese from 1505 to 1658.  When considering that wherever the Portuguese went, their Chillies went with them. As  Sri Lanka likes extremely pungent foods, it is not unlikely that the Chilli was introduced to the island during this time. In turn, they would have found their way via trade or the flight of birds (who absolutely love Chillies) carrying seed to Thailand.

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The use of Chillies in Indian cooking

CGS Asian cuisine
The History Of Chillies in India

Many people are surprised to learn that before the Chilli being introduced to India by the Portuguese, towards the end of the 15th century, Indian chefs used other spices to provide heat to their cuisine.

Pippali  (Piper longum) also known as Indian long pepper, was the main spice used to provide pungency to curries (and to a lesser extent black pepper).  Pippali is a flowering vine cultivated for its hot fruit, which, when dried, has a similar but more pungent taste than the ordinary black pepper we know (piper negrum).

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