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.
The people of the Andean region of Peru, Ecuador, and Bolivia still eat basically Incan food that has been only slightly modified by the meats and vegetables introduced by the Spanish.
Scientists are not certain about the exact time frame or the method for the spread of both wild and domesticated species from the southern Brazil-Bolivia area, but they suspect that birds were primarily
Old BBQ ads, much like their booze and tobacco cousins, look different in the glasses of hindsight.
Few food ingredients are as versatile as chiles and few dishes are as versatile as chiles rellenos.