Although curries in some form appear in the cuisines of most of the Caribbean, they are particularly prevalent in the countries where the East Indian population is the greatest: Jamaica, Martinique, and Trinidad and Tobago (T&T).
According to many accounts, chile peppers were introduced into what is now the U.S. by Capitan General Juan de Oñate, the founder of Santa Fe, in 1598.
During the Roman empire, the spice trade was dominated by the Arabs. Their ships sailed from the Red Sea to India, where they bought spices carried by Malay traders from the Spice Islands.
The Andean area produces more than 200 varieties of potatoes, and some of these relatives can be found in North American markets.
Although the chinense variety known as the datil pepper has been grown near St. Augustine, Florida, for hundreds of years, the other varieties of the species were virtually unknown in this country.
There is a minor debate over the arrival of the imported Capsicums from the Western Hemisphere into Hungary and surrounding areas. Some historians credit their spread to the invasion of the Ottoman Turks into Central Europe.
Everything about chili con carne generates some sort of controversy—the spelling of the name, the origin and history of the dish, the proper ingredients for a great recipe, the awesome society and cookoff rivalries, and even what the future holds for the bowl o’ red.