Timeline for Is it true that "All spicy food is from Latin America"?
Current License: CC BY-SA 4.0
26 events
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| Feb 19, 2023 at 1:46 | comment | added | TylerDurden | Wow, so Thai and Chinese food wasn't necessarily "spicy" in the sense of capcaisin (however it's spelled), and only "gingery" and "peppery" until the europeans arrived? When did Thailand get the chillipepper?? | |
| Nov 19, 2018 at 17:55 | comment | added | jamesqf | @Kenny LJ: And to add even more confusion, in American "pepper" (or "bell pepper") is also the name of the large, non-hot capsicums used as a vegetable: en.wikipedia.org/wiki/Bell_pepper | |
| Nov 17, 2018 at 9:35 | comment | added | John Gowers | White pepper too was very often used (in large amounts) in Chinese cooking before the introduction of the chili. | |
| Nov 17, 2018 at 8:21 | comment | added | user3521 | @Mac: I believe you are correct. From the Cambridge World History of Food: It is in the United States that the greatest confusion exists. Both the Anglicized spelling, “chili” (chilies), and the Spanish chile (chiles) are used by some for the fruits of the Capsicum plant, but chili is also used as a short form of chili con carne, a variously concocted mixture of meat and chillies. (The first time I was in the US I was confused that "chili" referred to a bowl of meat with nothing spicy in it.) | |
| Nov 17, 2018 at 2:34 | comment | added | Robyn | Black pepper and chillies have differences in overall flavour, but the same kind of hotness (different to the mustard/horseradish/wasabi hotness). Different chemical, but the same hot effect on the mouth. If you put chillies in a cream sauce you'll see what I mean - it tastes like a peppercorn sauce. | |
| Nov 16, 2018 at 22:58 | comment | added | Acccumulation | @cbeleites And I think that most Americans are most familiar with "pfeffer" in "pfeffernusse". | |
| Nov 16, 2018 at 11:47 | comment | added | cbeleites | @JörgWMittag: and, of course, Pfeffer in German also has the mostly outdated meaning of spice in general: noone would expect Pefferkuchen to contain lots of (or as the only or predominant spice) peppercorns. | |
| Nov 16, 2018 at 2:53 | history | edited | Jos | CC BY-SA 4.0 |
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| Nov 16, 2018 at 1:44 | history | edited | Jos | CC BY-SA 4.0 |
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| Nov 15, 2018 at 23:19 | comment | added | Mac | @JörgWMittag: in my experience at least, it's a peculiarity of only some (not all) English dialects. For example, in Australian English "pepper" refers exclusively to peppercorns, "bell peppers" are called "capsicums", and "chilli peppers" are referred to as "chillies". | |
| Nov 15, 2018 at 14:35 | comment | added | Martin Bonner supports Monica | @BryanKrause German is a bit better with "hot". Chillis and peppercorns from the freezer are both scharf, but plain rice that has just been boiled is heiß. | |
| S Nov 15, 2018 at 13:49 | history | edited | Lars Bosteen | CC BY-SA 4.0 |
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| S Nov 15, 2018 at 13:49 | history | suggested | BЈовић | CC BY-SA 4.0 |
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| Nov 15, 2018 at 13:38 | review | Suggested edits | |||
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| Nov 15, 2018 at 0:14 | comment | added | Bryan Krause | @JörgWMittag I agree, though it's more than just the word "pepper" because "hot" is also used in English to describe the flavors of both chili peppers and things like mustard/black pepper. In any case, it's pretty clear the reference the OP had was referring to chili peppers in making the claim that "spicy foods" are from the Americas, everything else here is just an argument about whether "spicy" means something besides "has capsaicin from chili peppers." :) | |
| Nov 15, 2018 at 0:05 | comment | added | Jörg W Mittag | @BryanKrause: I think it is a peculiarity of the English language that this confusion even exists. For example, in German, "pepper" is called "Pfeffer" and "chili pepper" is called just "Chili". There just is no potential for confusion there, the word "Pfeffer" (pepper) is exclusively reserved for referring to peppercorns. | |
| Nov 14, 2018 at 23:52 | comment | added | Jos | That's not the question. It's not about the spiciness of the food, or what causes it. It is about America being the source of all spicy foods. | |
| Nov 14, 2018 at 23:28 | comment | added | KRyan | To add on to @BryanKrause’s comment, the different compounds also provide rather different forms of spiciness. Pepper has a sharp, but short-lived bite. Similar (in sensation, not biology or chemistry) stories for other Old World sources of spiciness, like horseradish, mustard, or wasabi. The lingering, building heat of chili peppers is, as far as I know, unique to those New World plants—but I would love to see more information on whether or not “as far as I know” is accurate. | |
| Nov 14, 2018 at 19:05 | comment | added | Bryan Krause | I think it's important to recognize that biologically peppercorns like black pepper and chili/bell peppers are completely unrelated plant species in different families Piperaceae and Solanaceae which aren't even in the same Order, and the compounds they produce that mediate their "spiciness" are completely different as well. | |
| Nov 14, 2018 at 12:16 | history | edited | Jos | CC BY-SA 4.0 |
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| Nov 14, 2018 at 10:34 | comment | added | Stuart F | Here's a thread from Seasoned Advice about the history of Indian cooking, which backs this up: cooking.stackexchange.com/questions/65202/… | |
| Nov 14, 2018 at 9:38 | comment | added | jwenting | And is indeed the most used form of pepper in Europe as well. | |
| Nov 14, 2018 at 9:15 | history | edited | Jos | CC BY-SA 4.0 |
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| Nov 14, 2018 at 8:31 | history | edited | Jos | CC BY-SA 4.0 |
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| Nov 14, 2018 at 7:45 | history | edited | Jos | CC BY-SA 4.0 |
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| Nov 14, 2018 at 7:37 | history | answered | Jos | CC BY-SA 4.0 |