Chili peppers belong to a vast and diverse family of plants, with approximately 3,200 varieties found around the world. These peppers range from mild to extremely hot, each offering unique flavors and culinary applications. In many cultures, chili peppers are an integral part of daily cuisine, adding depth and spice to dishes.
In Chinese cuisine, chili peppers are commonly used to add heat and flavor, often in the form of dried chilies or chili oil. However, there is a notable difference in the use of bell peppers, which are sweet and not spicy. Bell peppers are rarely seen in traditional Chinese cooking but are widely used in Western cuisine, where they are appreciated for their crunchy texture and mild sweetness. They can be found in salads, stir-fries, and as a garnish in various dishes.
In English-speaking countries, the term “chili peppers” typically refers to hot peppers, such as poblano, serrano, Tabasco, jalapeño, peri-peri, habanero, and cayenne. Each variety has its own level of spiciness and distinct characteristics that make it suitable for different recipes. For instance, jalapeños are often used in Mexican salsas, while habaneros are favored for their intense heat in Caribbean dishes.
The history of chili peppers dates back to Mexico, where they were first cultivated. From there, they spread to other parts of the world, arriving in Europe from South America at the end of the 15th century. Initially, all types of peppers were referred to simply as “pepper,” leading to some confusion. Over time, people began distinguishing between hot peppers (chili peppers) and black pepper, a spice derived from the Piper nigrum plant. Despite this distinction, the word “pepper” is still sometimes used loosely in Western recipes, so it’s important to pay attention to context when reading recipes.
Interestingly, this ambiguity also exists in historical documents. Scholars studying ancient Chinese texts often debate whether references to “pepper” mean Sichuan pepper.
