Home›Dishes›Main Ingredient›Chili PepperIngredientChili PepperVegetables and Vegetable ProductsReference and ClassificationVerifiedThe fruit of Capsicum species, native to the Americas and the source of the capsaicin that gives Mexican, Sichuan, Indian and Southeast Asian cuisine much of their characteristic heat. Unknown outside the Americas before European contact, it spread with extraordinary speed after the Columbian Exchange and was fully naturalized into cuisines across Asia and Africa within a few centuries, to the point that several of those cuisines are now unimaginable without it.FactsChili PepperConnectionsIn the Other AtlasesSourcesComments (0)Reader Challenges (0)FactsEarliest Documented Use, From (Year)Well-attested6000 BCE to 4000 BCE 1Origin RegionWell-attestedThe Americas 1Chili PepperFilter Results43 entriesDish FamilyAllEast Asian Rice and Grain Dishes (1)East Asian Roasted, Grilled and Fried Dishes (1)East Asian Stews, Braises and Sauced Dishes (2)European Dips and Spreads (1)European Roasted, Grilled and Fried Dishes (1)Fermented and Pickled Vegetables (1)Latin American and Caribbean Noodles and Dumplings (1)Latin American and Caribbean Roasted, Grilled and Fried Dishes (1)Latin American and Caribbean Soups (1)Latin American and Caribbean Stews, Braises and Sauced Dishes (3)Middle Eastern and North African Rice and Grain Dishes (1)Middle Eastern and North African Roasted, Grilled and Fried Dishes (1)Middle Eastern and North African Stews, Braises and Sauced Dishes (1)Middle Eastern Salads (1)North American Stews, Braises and Sauced Dishes (1)Raw and Cured Fish Dishes (2)South Asian Rice and Grain Dishes (3)South Asian Roasted, Grilled and Fried Dishes (1)South Asian Stews, Braises and Sauced Dishes (5)Southeast Asian Noodles and Dumplings (2)Southeast Asian Salads (1)Southeast Asian Soups (2)Southeast Asian Stews, Braises and Sauced Dishes (4)Sub-Saharan African Grain Dishes (2)Sub-Saharan African Soups (1)Sub-Saharan African Stews, Braises and Sauced Dishes (2)CuisineAllBengali Cuisine (2)Bhutanese Cuisine (1)British Cuisine (2)Burmese Cuisine (1)Chinese Cuisine (3)Ethiopian Cuisine (1)Filipino Cuisine (2)Ghanaian Cuisine (1)Greek Cuisine (1)Indian Cuisine (7)Indonesian Cuisine (3)Israeli Cuisine (1)Japanese Cuisine (1)Korean Cuisine (3)Lao Cuisine (1)Malaysian Cuisine (2)Mexican Cuisine (4)Nicaraguan Cuisine (1)Nigerian Cuisine (1)North African Cuisine (1)Pakistani Cuisine (1)Peruvian Cuisine (3)South African Cuisine (2)Spanish Cuisine (1)Sri Lankan Cuisine (1)Thai Cuisine (6)Turkish Cuisine (1)Vietnamese Cuisine (1)West African Cuisine (1)Yemeni Cuisine (1)Era (Origin Period)All1 (1)1100 (1)1241 (1)1300 (1)1400 (1)1521 (1)1529 (1)1556 (1)1590 (1)1600 (3)1782 (1)1801 (1)1836 (1)1850 (1)1900 (1)1923 (1)1938 (1)1947 (1)1960 (1)1970 (1)TraditionAllCacao Fermentation and Chocolate Making (1)Cheesemaking (1)Fermentation (1)Mezze (1)Nixtamalization (1)Ramadan and Eid Feasting Traditions (1)Salt Curing, Smoking and Drying (1)Spice Trade Traditions (4)Street Food Culture (6)Wedding Feast Traditions (2)Format/TypeAllEast Asian Rice and Grain Dishes (1)East Asian Roasted, Grilled and Fried Dishes (1)East Asian Stews, Braises and Sauced Dishes (2)European Dips and Spreads (1)European Roasted, Grilled and Fried Dishes (1)Fermented and Pickled Vegetables (1)Latin American and Caribbean Noodles and Dumplings (1)Latin American and Caribbean Roasted, Grilled and Fried Dishes (1)Latin American and Caribbean Soups (1)Latin American and Caribbean Stews, Braises and Sauced Dishes (3)Middle Eastern and North African Rice and Grain Dishes (1)Middle Eastern and North African Roasted, Grilled and Fried Dishes (1)Middle Eastern and North African Stews, Braises and Sauced Dishes (1)Middle Eastern Salads (1)North American Stews, Braises and Sauced Dishes (1)Raw and Cured Fish Dishes (2)South Asian Rice and Grain Dishes (3)South Asian Roasted, Grilled and Fried Dishes (1)South Asian Stews, Braises and Sauced Dishes (5)Southeast Asian Noodles and Dumplings (2)Southeast Asian Salads (1)Southeast Asian Soups (2)Southeast Asian Stews, Braises and Sauced Dishes (4)Sub-Saharan African Grain Dishes (2)Sub-Saharan African Soups (1)Sub-Saharan African Stews, Braises and Sauced Dishes (2)CourseAllAppetizer (1)Condiment or Dip (1)Main Course (6)Side Dish (1)Snack or Street Food (3)Soup (5)Dietary SuitabilityAllContains Dairy or Egg (2)Contains Fish or Shellfish (3)Contains Meat or Poultry (8)Origin RegionAllAfrica (2)Bengal (1)Bhutan (1)China (2)Coromandel Coast (1)East Africa (1)Eritrea (1)Ethiopia (1)Ghana (1)Greece (1)India (4)Indonesia (2)Israel (1)Laos (1)Mexico (5)Nepal (1)Nicaragua (1)Nigeria (1)North Africa (1)Peru (3)Philippines (1)Punjab (1)Senegal (1)South Africa (1)South Asia (1)South Korea (1)Southern United States (1)Thailand (5)The Indian Subcontinent (1)The Korean Peninsula (1)The Maghreb (1)Turkey (1)United Kingdom (1)United States (1)Yemen (1)Show ResultsBrowseCompareSelect all 43Aji de GallinaChili PepperBagara khanaChili PepperBaingan BhartaChili PepperBibimbapChili PepperBicol ExpressChili PepperBiryaniChili PepperCevicheChili PepperChana MasalaChili PepperChicken ChettinadChili PepperChili con CarneChili PepperCouscousChili PepperCurryChili PepperDal BhatChili PepperDoro WatChili PepperDrunken noodlesChili PepperEma datshiChili PepperEnchiladaChili PepperEwa AganyinChili PepperGreen Papaya SaladChili PepperIsraeli SaladChili PepperJollof RiceChili PepperKimchiChili PepperKung Pao ChickenChili PepperLight SoupChili PepperMassaman CurryChili PepperMenemenChili PepperMenudoChili PepperMole PoblanoChili PepperNacatamalChili PepperPad ThaiChili PepperPeruvian cevicheChili PepperPindangChili PepperRed curryChili PepperRendangChili PepperSalt and pepper chipsChili PepperSaltahChili PepperShuizhuChili PepperShuktoChili PepperTacos al PastorChili PepperTandoori ChickenChili PepperTirokafteriChili PepperTom YumChili PepperUmngqushoChili PepperConnectionsExpresses TraditionPickling, Food Traditions Well-attested Source On Food and Cooking: The Science and Lore of the KitchenHarold McGeetier 1Spice Trade Traditions, Food Traditions Well-attested Source Encyclopaedia Britannicatier 1Used ByTacos al Pastor, Dishes Well-attested Source The Oxford Companion to FoodAlan Davidsontier 1Tandoori Chicken, Dishes Well-attested Source The Oxford Companion to FoodAlan Davidsontier 1Thai Cuisine, Cuisines Well-attested Source Larousse Gastronomiquetier 1Tirokafteri, Dishes Well-attested Source Tirokafteri (Wikipedia)Tom Yum, Dishes Well-attested Source The Oxford Companion to FoodAlan Davidsontier 1Umngqusho, Dishes Well-attested Source Wikipedia: UmngqushoVietnamese Cuisine, Cuisines Well-attested Source A Taste of Vietnam, from Hearty Sour Broths to Fragrantly Spiced Street Food (National Geographic)Thuy Diem Phamtier 1West African Cuisine, Cuisines Well-attested Source Larousse Gastronomiquetier 1Showing 51 to 58 of 58 in Used By, page 2 of 2.← Previous12In the Other AtlasesOriginated InMexicoAlso in Geography Atlas: where this subject originated.South AmericaAlso in Geography Atlas: where this subject originated.Sources1. The Oxford Companion to Foodtier 1Alan Davidson, Oxford University Press, 2014entry: Chilli peppersUsed By: KimchiUsed By: BibimbapUsed By: Pad ThaiUsed By: Tom YumUsed By: CevicheUsed By: Doro WatUsed By: BiryaniUsed By: Jollof RiceUsed By: Kung Pao ChickenUsed By: Mole PoblanoUsed By: Tacos al PastorUsed By: Tandoori ChickenWikidata: Chili PepperWikidata Q165199, class allow-list match (w-wdresolver-0926)View the SourceOn Food and Cooking: The Science and Lore of the Kitchentier 1Harold McGee, Scribner, 2004Expresses Tradition: Pickling, ch. on vegetables and fruit, picklingEncyclopaedia Britannicatier 1Encyclopaedia Britannica, Inc.Expresses Tradition: Spice Trade Traditions, s.v. Columbian ExchangeView the SourceLarousse Gastronomiquetier 1Hamlyn, 2009Used By: Indian Cuisine, entry: ChilliUsed By: Mexican Cuisine, entry: ChilliUsed By: West African Cuisine, entry: ChilliUsed By: Ethiopian Cuisine, entry: ChilliUsed By: Korean Cuisine, entry: ChilliUsed By: Thai Cuisine, entry: ChilliUsed By: Peruvian Cuisine, entry: ChilliA Taste of Vietnam, from Hearty Sour Broths to Fragrantly Spiced Street Food (National Geographic)tier 1Thuy Diem Pham, National Geographic, 2023Used By: Vietnamese CuisineView the SourceHarissa, Knowledge, Skills and Culinary and Social Practices (UNESCO Intangible Cultural Heritage, RL 01710)tier 1UNESCO Intangible Cultural Heritage, 2022Used By: North African CuisineUsed By: CouscousView the SourceThe Complex History of Cape Muslim Cuisine (Daily Maverick)tier 2Daily Maverick, 2020Used By: South African CuisineView the SourceCaribbean Cuisine (Wikipedia)tier 2WikipediaUsed By: Caribbean CuisineView the SourceHungarian Cuisine (Wikipedia)tier 2WikipediaUsed By: Hungarian CuisineView the SourceChili con Carne (Wikipedia)tier 3WikipediaUsed By: Chili con Carne, Lead sectionQuote, Used By: Chili con Carne, Lead sectionis a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and beans.View the SourceGreen Papaya Salad (Wikipedia)tier 3WikipediaUsed By: Green Papaya Salad, History sectionQuote, Used By: Green Papaya Salad, History sectionPapayas and chili peppers were introduced to Southeast Asia by the Spanish and Portuguese explorers in the 17th century from the Americas in the Columbian Exchange.View the SourceRendang (Wikipedia)tier 2WikipediaUsed By: Rendang, Infobox main_ingredient field: beef or chicken, chili pepper, turmeric, and coconut milkView the SourceChana Masala (Wikipedia)tier 3WikipediaUsed By: Chana Masala, Infobox main_ingredient field: Chickpeas, onion, tomatoes, coriander, garlic, chiles, ginger, oil, spicesView the SourceWikipedia: UmngqushoUsed By: Umngqusho, Infobox main_ingredient field: samp with sugar beans, butter, onions, potatoes, chili peppersView the SourceSaltah, WikipediaUsed By: Saltah, Infobox main_ingredient field: Maraq, fenugreek, sahawiq (chillies, tomatoes, garlic, and herbs)View the SourceBicol express (Wikipedia)Used By: Bicol Express, Infobox main_ingredient field: Long chilies, coconut milk, shrimp paste or stockfish, onion, pork, garlic, gingerView the SourceWikipedia: Baingan bhartaUsed By: Baingan Bharta, Infobox main_ingredient field: Brinjal, onion, tomato, chili, green peas, cilantro, spices (incl. coriander, cumin, garam masala)View the SourceMenudo (soup) - WikipediaUsed By: Menudo, Infobox main_ingredient field: Beef tripe (cow stomach), broth, hominy, lime, onions, cilantro, oregano, red chili peppersView the SourceChicken Chettinad (Wikipedia)Used By: Chicken Chettinad, Infobox main_ingredient field: Chicken, kalpasi, yogurt, cream, tomato, onion, garlic, ginger, chili pepper, black pepper, coconutView the SourceIsraeli salad (Wikipedia)Used By: Israeli Salad, Infobox main_ingredient field: Tomato, cucumber, onions, parsley, bell or chili peppersView the SourceBagara khana (Wikipedia)Used By: Bagara khana, Infobox main_ingredient field: Basmati rice, spices, green chilliesView the SourceSalt and pepper chips (Wikipedia)Used By: Salt and pepper chips, Infobox main_ingredient field: Chips, bell peppers, chili peppers, onionsView the SourceTirokafteri (Wikipedia)Used By: Tirokafteri, Infobox main_ingredient field: feta cheese, hot peppers, roasted peppers, olive oil, lemon juice, garlic, yogurt, oreganoView the SourceEnchilada (Wikipedia)Used By: Enchilada, Infobox main_ingredient field: Tortillas, chili pepper sauce, meatView the SourceEwa aganyin (Wikipedia)Used By: Ewa Aganyin, Infobox main_ingredient field: Black-eyed beans, palm oil, chili peppers, onionsView the SourceMassaman Curry (Wikipedia)tier 3WikipediaUsed By: Massaman Curry, Infobox food/dish main_ingredient fieldView the SourceShukto - WikipediaUsed By: Shukto, Infobox food/dish main_ingredient fieldView the SourceNacatamal - WikipediaUsed By: Nacatamal, Infobox food/dish main_ingredient fieldView the SourceMenemen (food) (Wikipedia)Used By: Menemen, Infobox food/dish main_ingredient fieldView the SourceDal bhat (Wikipedia)Used By: Dal Bhat, Infobox food/dish main_ingredient fieldView the SourceDrunken noodles (Wikipedia)Used By: Drunken noodles, Infobox food/dish main_ingredient fieldView the SourceRed curry (Wikipedia)Used By: Red curry, Infobox food/dish main_ingredient fieldView the SourcePeruvian ceviche (Wikipedia)Used By: Peruvian ceviche, infobox main_ingredient fieldQuote, Used By: Peruvian ceviche, infobox main_ingredient fieldFish, lime juice, onion, chili pepper, corn, sweet potatoView the SourcePindang (Wikipedia)Used By: Pindang, infobox main_ingredient fieldQuote, Used By: Pindang, infobox main_ingredient fieldsalt-boiled fish, i.e. fish cooked in salt and spices including tamarind juice, garlic, shallot, ginger, turmeric, lemongrass, galangal, chili pepper, Indonesian bayleaf, citrus leaf, shrimp paste, and palm sugar.View the SourceEma datshi (Wikipedia)Used By: Ema datshi, lead paragraphQuote, Used By: Ema datshi, lead paragraphEma datshi (Dzongkha: ཨེ་མ་དར་ཚིལ་; Wylie: e-ma dar-tshil) is a spicy Bhutanese stew made from hot chili peppers and cheese.View the SourceKashmiri Cuisine (Wikipedia)Used By: Kashmiri Cuisine, Spices sectionQuote, Used By: Kashmiri Cuisine, Spices sectionAmong the spices used, Kashmiri chilli pepper (martswangun) - chilies are grown locally in Kashmir.View the SourceMalay Cuisine (Wikipedia)Used By: Malay Cuisine, Wikipedia article textQuote, Used By: Malay Cuisine, Wikipedia article textThe other foundation is belacan (prawn paste), which is used as a base for sambal, a rich sauce or condiment made from belacan, chilli peppers, onions and garlic.View the SourceGuatemalan Cuisine (Wikipedia)Used By: Guatemalan Cuisine, Wikipedia article textQuote, Used By: Guatemalan Cuisine, Wikipedia article textMost traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients.View the SourceLight soup (Wikipedia)Used By: Light Soup, Infobox: main_ingredientQuote, Used By: Light Soup, Infobox: main_ingredientTomatoes, tomato paste, chili peppersView the SourceShuizhu (Wikipedia)Used By: Shuizhu, Lead sectionQuote, Used By: Shuizhu, Lead sectionconsists of meat, chili pepper, and vegetable oilView the SourceComments (0)No comments yet. 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