Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 51
Cultural staples: Chillies
The history of chilies is the history is part of the backbone of Mexico’s gastronomy, their culinary use stretches for more than 9000 and chillies today are much more than a condiment but a true symbol of cultural identity.
This episode explores many little-known aspects of chillies, their biology, chemistry, evolution, cultural significance, global dissemination and culinary uses.
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Links and extras
Raja, Rasoi Aur Anya Kahaniyaan is a documentary series that explores the evolution of Indian cuisine, in the first episode there is a big reveal about the impact of the Columbian exchange in Asia and the consequences of the introduction of ingredients and crops from the Americas.
It is available on Netflix but no tin all counties, you can buy individual episodes directly on Amazon, click here.
Reading list to know more about chillies:
El chile, Fruto ancestral. (bilingual edition)
Artes de Mexico, 2013
El Chile: Protagonista de la Independencia y Revolución (Spanish Edition) Kindle Edition
Capsicum y cultura : la historia del chilli (Spanish Edition)
Fondo de Cultura Económica (December 31, 1998)
WWF’s campaign to promote native crops
Masuchiles from Olinalá, Guerrero
Son del Chile Frito de Lila Downs
