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Author Topic: Chillies heated ancient cuisine  (Read 189 times)
Description: Chillies were used in cooking more than 6,000 years ago
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Solomon
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« on: February 16, 2007, 04:59:45 PM »


Archaeologists in Ecuador have found evidence that chillies were used in cooking more than 6,000 years ago.

They say that chilli grains found in south-western Ecuador show they were cultivated for trade and cooking much earlier than previously thought.

The findings show it was people in this area who first added the spice to cooking and not those in the highlands of Peru or Mexico as first thought.

A wide variety of chili peppers were cultivated and used in cooking throughout the New World. Perry et al. (p. 986; see the Perspective by Knapp) identified a starch from chili peppers on ancient pottery and stone tools that is diagnostic of groups of chili species. The starches were found at various archaeological sites, including from about 6500 years ago in Ecuador, and suggest multiple domesticated chili species by about 4000 years ago.
Science 16 February 2007:
Vol. 315. no. 5814, p. 909
DOI: 10.1126/science.315.5814.909a

Starch Fossils and the Domestication and Dispersal of Chili Peppers (Capsicum spp. L.) in the Americas
Linda Perry,1 Ruth Dickau,2 Sonia Zarrillo,2 Irene Holst,3 Deborah M. Pearsall,4 Dolores R. Piperno,1,3 Mary Jane Berman,5 Richard G. Cooke,3 Kurt Rademaker,6 Anthony J. Ranere,7 J. Scott Raymond,2 Daniel H. Sandweiss,6,8 Franz Scaramelli,9 Kay Tarble,10 James A. Zeidler11

Chili peppers (Capsicum spp.) are widely cultivated food plants that arose in the Americas and are now incorporated into cuisines worldwide. Here, we report a genus-specific starch morphotype that provides a means to identify chili peppers from archaeological contexts and trace both their domestication and dispersal. These starch microfossils have been found at seven sites dating from 6000 years before present to European contact and ranging from the Bahamas to southern Peru. The starch grain assemblages demonstrate that maize and chilies occurred together as an ancient and widespread Neotropical plant food complex that predates pottery in some regions.

1 Archaeobiology Program, Department of Anthropology, Smithsonian National Museum of Natural History, Post Office Box 37012, Washington, DC 20013?7012, USA.
2 Department of Archaeology, University of Calgary, 2500 University Drive, NW, Calgary, Alberta, T2N 1N4, Canada.
3 Smithsonian Tropical Research Institute, Apartado Postal 0843?03092, Balboa, Republic of Panama.
4 Department of Anthropology, 107 Swallow Hall, University of Missouri, Columbia, MO 65211, USA.
5 Center for American and World Cultures, 105 MacMillan Hall, Miami University, Oxford, OH 45056, USA.
6 Climate Change Institute, University of Maine, 120 Alumni Hall, Orono, ME 04469?5773, USA.
7 Department of Anthropology, Temple University, 1115 West Berks Street, Philadelphia, PA 19122, USA.
8 Department of Anthropology, South Stevens 5773, University of Maine, Orono, ME 04469?5773, USA.
9 Centro de Antropolog?a, Instituto Venezolano de Investigaciones Cient?ficas, Carretera Panamericana, Kilometer 11, Altos de Pipe, Venezuela.
10 Departamento de Arqueolog?a, Etnohistoria y Ecolog?a Cultural, Escuela de Antropolog?a, Facultad de Ciencias Econ?micas y Sociales, Universidad Central de Venezuela, Caracas 1041, Venezuela.
11 Center for Environmental Management of Military Lands, Colorado State University, Fort Collins, CO 80523, USA.
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Solomon
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« Reply #1 on: February 16, 2007, 05:01:09 PM »

Science 16 February 2007:
Vol. 315. no. 5814, pp. 946 - 947
DOI: 10.1126/science.1138308
ANTHROPOLOGY:
Some Like It Hot

Sandra Knapp

Studies of novel types of microfossils reveal new patterns and connections between human movement and the distribution and movement of plant species, both domesticated and wild.
The author is in the Department of Botany, The Natural History Museum, Cromwell Road, London SW7 5BD, UK. E-mail:
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Baja Bush Pilot
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« Reply #2 on: February 16, 2007, 05:50:26 PM »

And your image is of my two favorites,  jalape?os (capsicum annuum) and habaneros (capsicum chinense).  The jalape?o, thought to have originated in Ecuador,  is a relatively mild chili at 2500 to 10,000 units on the Scoville scale, the most commonly used scale for measuring the heat of chili's.

Habaneros, discovered in Cuba by the European explorers (hence the name), are believed to have originated in the Amazon Basin.  They generally clock in at 100,000 to 300,000 Scoville units and are considered the hottest peppers available.

If this unusually cold (froze again last night!) weather here ever ends, my beds are prepared and ready for planting both.   
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Regards,

Barry
Tags: Ecuador.chillies diet food cuisine 
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