Mexican Salsa

India’s Fiery Foreigner : Chillies

Love them or hate them, chillies have transformed the way the world eats. But in Indian cuisine, chilli or mirchi is more than just a spice— it is almost sacred.

Ancient History
Chillies originated in South America and were unknown to the rest of the world until Spanish and Portuguese explorers encountered them. The Mayans and Aztecs used chillies in food and drinks and even in trade. After arriving in the Americas in 1492, Christopher Columbus mistakenly called the Capsicum species ‘pepper’. A year later, Alvarez Chanca, a doctor travelling with Columbus, believed chillies could become as valuable as gold.

Chillies Travel the World
As explorers carried chillies across continents, they quickly became part of many cuisines. Paprika became important in Spain and Hungary, roasted chillies flavoured Italian dishes and pepperoncini appeared in Greek platters. The Ottomans spread pepper pastes through the Caucasus region. By the 16th century, chillies had travelled across Europe, Asia and Africa.

The Portuguese introduced chillies to India after establishing trade links through Goa in the 16th century. Indians quickly embraced them because they were easier to grow and offered different levels of heat, unlike black pepper, which had earlier been the main spice for pungency. Chillies became part of Indian languages and cuisines, giving rise to famous varieties such as the Guntur sannam.

Karnataka’s 16th-century saint, poet and reformer Purandara Dasa poetically admired chillies when he said, “I saw you green then turning redder as you ripened, nice to look at and tasty in a dish, but too hot if an excess is used. Saviour of the poor, enhancer of good food, fiery when bitten, even to think of Panduranga Vittala (the lord) is difficult.”

Some historians believe Buddhist monks helped spread chillies further into China. Both Chinese medicine and Ayurveda prescribe chilli as an antiseptic that also helps with digestion. Chillies are also known to heal respiratory ailments. Recently, the Indian army used bhut jolokia (India’s spiciest chilli) in military-grade smoke grenades.

Chillies Today
India is among the world’s largest producers, consumers and exporters of chillies. Biologists believe close to 4,000 varieties of chillies are found around the world. They differ in size, colour, shape, flavour and heat level, which is measured using the Scoville scale.

DID YOU KNOW?

The world’s hottest chilli is currently believed to be Pepper X. It was recognised by Guinness World Records in 2023 and measures an av erage of about 2.69 million Scoville Heat Units (SHU). Pepper X was created by US chilli breeder Ed Currie.

MEXICAN SALSA

INGREDIENTS

3 to 4 Kashmiri chillies
3 tomatoes
2 to 3 garlic cloves
1 onion, finely chopped
Coriander, finely chopped
Pinch of salt

METHOD

Soak the chillies in warm water for 2 to 3 hours. We have used Kashmiri chillies, but you can use other spicier versions too.
Squeeze the water out of the chillies and then roast the chillies, tomatoes and garlic in a hot pan until lightly charred.
If you wish, peel the charred skin off the tomatoes once they’re a little cooler.
Crush the garlic, chillies and salt in a mortar and pestle.
Add the tomatoes and mash them gently. Alternatively, pulse all the roasted vegetables in a mixer for 1 to 2 seconds to retain a chunky texture.
Add the finely chopped onion and coriander and mix well.
Serve the fresh salsa (‘sauce’ in Spanish) with nachos.

Warning: Ask a parent or adult to help with this recipe.

Anubhuti Sharma is a children’s publishing professional. She works with the Centre for Science and Environment, where she leads the Young Environmentalist website and steers Gobar Times, an environmental monthly magazine for young readers. She has previously worked with Oxford University Press, Cambridge University Press and Encyclopaedia Britannica. You can reach her at [email protected]