Over the years we've welcomed visitors to the farm, we've realized that many are relatively unaware of the history and origins of spicy food. That's why we're going to begin by telling a little about the history of spicy food, from its origins to the present day.
What is spicy?
Spicy is something that causes "pungency" in your mouth and could be said to be: the sharp burning sensation produced by horticultural products or alkaloids.
There are many types of alkaloids that cause "hotness", from chili, capsaicin or pepper , ginger , wasabi or garlic, which are all different types of spicy.
We'll start by talking about the spiciness of chili, chili pepper, chili pepper, "pepper" or hot pepper, which is what concerns us at Pepeoil.
What is capsaicin?
Pure capsaicin is a lipophilic, odorless, colorless, wax- like compound , specifically an oleoresin.
Why does capsaicin exist?
Very few people know that its evolutionary origin is due to the fact that it is irritating to mammals , which probably prevents them from being consumed by herbivores . Birds in general are not sensitive to capsaicinoids, so it is estimated that its origin was due to a mechanism of this genus of plants to avoid being consumed by herbivores and focus on birds, making their dispersal much more effective.
Where do chili plants come from? What is their origin?
The genus Capsicum (chili peppers) includes between 20 and 30 species, and has its center of origin in the tropical and subtropical regions of America, probably in the area of Bolivia and Peru , where seeds of ancestral forms more than 7,000 years old have been found, and from where it would have spread to all of America through trade among the indigenous populations of the South American continent.
Next week: Pre-Columbian culture, the application of spice to South American cuisine among indigenous populations in South America, and primary types of spices.
