14 DAY TRIAL // They can send you to hell and maybe back (we don't know for sure?), but it's hard to imagine modern Latin American cuisine without chili peppers. But also the Hungarian or other cuisines for that matter. Chili peppers (Capsicum species) originated in South America. They were cultivated and traded in the Americas at least 6,000 years ago, before the emergence of pottery in some areas, as researchers found based on starch grains from archaeological sites. The oldest traces of cultivated chili peppers were discovered in southwestern Ecuador at two 6,100 year old sites. Chilies associated with corn and yams were cultivated 5,600 years ago in Panama and in the Peruvian Andes; 4,000 years ago, chili from the species Capsicum pubescens were cultivated together with corn and arrowroot; and currently, a variety of pubescens, the rocoto pepper, is a staple ingredient in the Peruvian diet.
Recently discovered sites in the Bahamas (1,000 years old) and in Venezuela (500-1,000 years old) revealed the existence of the corn-chili complex. In the Inca tombs were found clay pots adorned with painting depicting chili peppers. Amongst the foods buried close to the Inca mummies were also chili peppers. In 1493, a medic accompanying Columbus in his voyage brought seeds of chili peppers to Spain. From Spain, the plant spread to England and France, where it was used more as ornamental plant than spice! Greek traders transported the plant to the Mediterranean countries and into the Black Sea area. In Hungary it arrived during the 16th century, and the name "Turkish pepper" points to the fact that it was probably brought by the Turks.
The chili peppers grows well on brown sandy soil, if well lighted. They are seeded directly or planted as seedlings. In 6-8 weeks after seedlings, they are ready to be planted. In central Europe, the seedlings are planted at the beginning of May and the harvesting is made by the end of August-beginning of September. When ripe, the pepper turns red. If they don't ripe at the same time, they must be harvested by hand. After being harvested, the pepper loses a lot of water, but also sugar and vitamin C. You may not know, but a chili pepper contains 5-6 times more vitamin C than an orange or a lemon. After being harvested, the peppers are left to further ripe and dry. Traditionally, they are put on strings for this purpose. Today they are put in sacks made of webs to mature. Well matured peppers are employed in making the famous condiment called paprika ("chili pepper" in Hungarian).
The hotness of the chili peppers is given by an alkaloid called capsaicin. The capsaicin targets specific pain receptors called TRPV1, causing the burning sensation. Capsaicin is even used for therapeutic goals, against digestive issues and rheumatic pain and it is already a main ingredient in a balm for stiff joints and arthritis. Researchers are looking for its use as an anesthetic lacking secondary effects (like the unwanted numbness or temporary paralysis). Chili peppers are also experimented in Africa and Asia as repellent against elephant herds entering the crops, in a struggle for saving the endangered beasts. The color of paprika is attractive and if aided to chicken's food, it will make them lay eggs with more vividly colored yolks.
Mexicans have their chili, but in Europe Hungarians made famous a dish relying on paprika: the goulash. For 4-6 servings you need 0.25 kg of boneless beef, chopped in small cubes, one spoon of oil, one chopped medium sized onion, two chopped large cloves of garlic, 2 spoons of paprika, 2 small spoons of salt, a quarter of spoon of cumin, 2 medium sized potatoes peeled and chopped in small cubes, one sliced small green pepper, two small chopped peeled seedless tomatoes and 100 grams of noodles (made with eggs).
Heat the oil in a large pot, after which add the onion. Cook 'till it gets softer and add garlic and paprika, avoiding burning them, pouring water if necessary. Then add meat and salt and mix well. Cover the pot and let it boil. Mix from time to time, and add water if necessary. Cumin is added by choice. When the meat gets tender, add the pepper, tomatoes and two litters of water. Boil for 15 minutes. Add the potatoes and boil 'till the potatoes are ready (10-15 minutes). Add salt depending on taste. The food is served warm, with the noodles prepared separately.