 They spiced up food down Mexico way – and changed the way we cook. The land that gave us burritos, chorizo and tacos was also the birthplace of one of the most important ingredients in the pantry, say academics – it was where the humble chilli was first grown. While many culinary experts reckon the world’s most-used spice was first crushed or chopped up in about 7,500BC in South America to give dinner a flavoursome kick, a new study has pinpointed its origin to Mexico. To be exact, the first crop was grown in a narrow strip of land running from Pueblo to Veracruz, taking in part of the region of Oaxaca, say scientists who used genetic and archaeological data, as well as linguistic and ecological evidence, to make their conclusion. But why have academics troubled themselves with such a task? Study leader Dr Paul Gepts, a plant scientist, said: ‘This information better equips us to develop genetic conservation programmes, increases the efficiency of breeding programmes and will be critically important as we work to deal with climate change and provide food for a rapidly increasing global population.’ Study co-author Dr Gary Nabhan added: ‘This is the first research ever to integrate multiple lines of evidence to pinpoint where, when and by whom a global spice plant was domesticated.’ The study by the universities of California and Arizona was published in the National Academy of Sciences journal. Metro
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