Chillies - A Global History

From the deceptively vegetal-looking jalapeño to the fiery ghost pepper, chillies have been searing tongues across the world for centuries. These tiny flavour bombs are essential to innumerable cuisines – Cajun, Indian, Korean and many more – and their cultural impact extends beyond the culinary.

Cultivated by the ancient people of Mesoamerica for millennia, chillies gradually spread across the globe via conflict-ridden trading routes. Along the way, these unusual berries changed the way humans heal, hurt and eat. From Ayurvedic remedies to recent scientific breakthroughs in their potential for treating neuropathic pain and cancer, the medical benefits of chillies are well-documented. Additionally, the endorphin rush caused by ingesting capsaicin, a key ingredient in aphrodisiacs, masochistic eating competitions and eye-watering hot sauces, offers an unmatched thrill.

Combining history, botany and cookery, this book offers a fresh perspective on a kitchen staple. Peppered with lively anecdotes and historic photographs, Chillies: A Global History is sure to spice up your bookshelf.