CHRISTOPHER COLUMBUS pepper is a spicy and flavorful vegetable that adds an exquisite zest and characteristic heat to dishes. Its origin is South and Central America, where it was cultivated over two thousand years ago. Europeans became acquainted with it thanks to Christopher Columbus, who brought it to Europe at the end of the 15th century. The name "chili" comes from the Aztec word meaning "red" and is not related to the country of the same name. Today, this pepper is grown in many tropical countries, including India and Thailand, where the largest harvests are collected.
CHRISTOPHER COLUMBUS pepper has a fiery spicy taste and a rich aromatic flavor, which is due to the presence of capsaicin — a substance that imparts heat. Depending on the concentration of capsaicin, the pepper can range from moderately spicy to extremely hot varieties capable of causing skin irritation upon contact. This pepper is widely used in cuisine both fresh and dried. Fresh pods are added to salads, pickles, vegetable dishes, and served with meat, cheese, and bread. Whole dried pods are used to prepare soups, borscht, and broths.
Ground CHRISTOPHER COLUMBUS pepper is a popular spice for sauces, marinades, meat and fish dishes, as well as vegetable appetizers. It combines well with other spices such as basil, coriander, garlic, and bay leaf, allowing for diverse aromatic compositions. Thanks to its versatility and rich flavor, this pepper is suitable for creating bold spicy dishes as well as for adding a light spicy accent to everyday cooking.
