出典(authority):フリー百科事典『ウィキペディア(Wikipedia)』「2017/04/26 11:17:22」(JST)
The chili pepper (also chile pepper or chilli pepper, from Nahuatl chīlli Nahuatl pronunciation: [ˈt͡ʃiːli] ( listen)) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae.[1] In Australia, Britain, India,[2] Ireland, New Zealand, Pakistan, South Africa, and in other Asian countries, it is usually known simply as chilli.
The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.
Chili peppers originated in Mexico.[3] After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century.
Worldwide, some 3.8 million hectares (about 9.4 million acres) of land produce 33 million tons of chili peppers (2010 data). India is the world's biggest producer, consumer and exporter of chili peppers.[4] Guntur in the South Indian state of Andhra Pradesh produces 30% of all the chilies produced in India.[5] Andhra Pradesh, as a whole, contributes 75% of India's chili exports.
Chili peppers have been a part of the human diet in the Americas since at least 7500 BCE. The most recent research shows that chili peppers were domesticated more than 6000 years ago in Mexico, in the region that extends across southern Puebla and northern Oaxaca to southeastern Veracruz,[6] and were one of the first self-pollinating crops cultivated in Mexico, Central and parts of South America.[7]
Peru is considered the country with the highest cultivated Capsicum diversity because it is a center of diversification where varieties of all five domesticates were introduced, grown, and consumed in pre-Columbian times. Bolivia is considered to be the country where the largest diversity of wild Capsicum peppers are consumed. Bolivian consumers distinguish two basic forms: ulupicas, species with small round fruits including C. eximium, C. cardenasii, C. eshbaughii, and C. caballeroi landraces; and arivivis with small elongated fruits including C. baccatum var. baccatum and C. chacoense varieties.[8]
Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and called them "peppers" because they, like black and white pepper of the Piper genus known in Europe, have a spicy hot taste unlike other foodstuffs. Upon their introduction into Europe, chilies were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. Christian monks experimented with the culinary potential of chili and discovered that their pungency offered a substitute for black peppercorns, which at the time were so costly that they were used as legal currency in some countries.[9]
Chilies were cultivated around the globe after Indigenous people shared them with travelers.[10][11] Diego Álvarez Chanca, a physician on Columbus' second voyage to the West Indies in 1493, brought the first chili peppers to Spain and first wrote about their medicinal effects in 1494.
The spread of chili peppers to Asia was most likely a natural consequence of its introduction to Portuguese traders (Lisbon was a common port of call for Spanish ships sailing to and from the Americas) who, aware of its trade value, would have likely promoted its commerce in the Asian spice trade routes then dominated by Portuguese and Arab traders.[12] It was introduced in India by the Portuguese towards the end of 15th century.[13] Today chilies are an integral part of South Asian and Southeast Asian cuisines.
The chili pepper features heavily in the cuisine of the Goan region of India, which was the site of a Portuguese colony (e.g., vindaloo, an Indian interpretation of a Portuguese dish). Chili peppers journeyed from India,[14] through Central Asia and Turkey, to Hungary, where they became the national spice in the form of paprika.
An alternate, although not so plausible account (no obvious correlation between its dissemination in Asia and Spanish presence or trade routes), defended mostly by Spanish historians, was that from Mexico, at the time a Spanish colony, chili peppers spread into their other colony the Philippines and from there to India, China, Indonesia. To Japan, it was brought by the Portuguese missionaries in 1542, and then later, it was brought to Korea.
In 1995 archaeobotanist Hakon Hjelmqvist published an article in Svensk Botanisk Tidskrift claiming there was evidence for the presence of chili peppers in Europe in pre-Columbian times.[15] According to Hjelmqvist, archaeologists at a dig in St Botulf in Lund found a Capsicum frutescens in a layer from the 13th century. Hjelmqvist thought it came from Asia. Hjelmqvist also said that Capsicum was described by the Greek Theophrastus (370–286 BCE) in his Historia Plantarum, and in other sources. Around the first century CE, the Roman poet Martialis (Martial) mentioned "Piperve crudum" (raw pepper) in Liber XI, XVIII, allegedly describing them as long and containing seeds (a description which seems to fit chili peppers - but could also fit the long pepper, which was well known to ancient Romans).
The five domesticated species of chili peppers are as follows:
Though there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different names for culinary use. Green and red bell peppers, for example, are the same cultivar of C. annuum, immature peppers being green. In the same species are the jalapeño, the poblano (which when dried is referred to as ancho), New Mexico, serrano, and other cultivars.
Peppers are commonly broken down into three groupings: bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them.
The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids.[16][17] Capsaicin is also the primary component in pepper spray, a less-than-lethal weapon.
When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. A 2008 study[18] reports that capsaicin alters how the body's cells use energy produced by hydrolysis of ATP. In the normal hydrolysis the SERCA protein uses this energy to move calcium ions into the sarcoplasmic reticulum. When capsaicin is present, it alters the conformation of the SERCA, and thus reduces the ion movement; as a result the ATP energy (which would have been used to pump the ions) is instead released as thermal energy.[19]
The "heat" of chili peppers was historically measured in Scoville heat units (SHU), which is a measure of the dilution of an amount of chili extract added to sugar syrup before its heat becomes undetectable to a panel of tasters; the more it has to be diluted to be undetectable, the more powerful the variety and therefore the higher the rating.[20] The modern commonplace method for quantitative analysis of SHU rating uses high-performance liquid chromatography to directly measure the capsaicinoid content of a chili pepper variety. Pure capsaicin is a hydrophobic, colorless, odorless, and crystalline-to-waxy solid at room temperature, and measures 16,000,000 SHU.
A wide range of intensity is found in commonly used peppers:
Bell pepper | 0 SHU |
New Mexico green chile | 0 - 70,000 SHU |
Fresno, Jalapeño | 3,500-10,000 SHU |
Cayenne, Serenade | 30,000-50,000 SHU |
Piri piri | 50,000-100,000 SHU |
Habanero, Scotch Bonnet, Birds Eye, Finger | 100,000–350,000 SHU[21] |
Naga | 855,000-2,200,000 SHU |
Some of the world's hottest chili peppers are:
United States | Carolina Reaper | 2.2M SHU[22] | |||
Trinidad | Trinidad moruga scorpion | 2.0M SHU[23] | |||
India | Bhut jolokia | 1.58M SHU[24] | |||
Trinidad | Trinidad Scorpion Butch T | 1.463M SHU[25] | |||
United Kingdom | Naga Viper | 1.4M SHU[26] | |||
United Kingdom | Infinity chili | 1.2M SHU[27] |
Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time, which may also be done by pickling.
Dried chilies are often ground into powders, although many Mexican dishes including variations on chiles rellenos use the entire chili. Dried whole chilies may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe jalapeño.
Many fresh chilies such as poblano have a tough outer skin that does not break down on cooking. Chilies are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.
The leaves of every species of Capsicum are edible. Though almost all other Solanaceous crops have toxins in their leaves, chili peppers do not.[citation needed] The leaves, which are mildly bitter and nowhere near as hot as the fruit, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally "chili leaves"). They are used in the chicken soup tinola.[28] In Korean cuisine, the leaves may be used in kimchi.[29] In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.
Chili is by far the most important fruit in Bhutan. Local markets are never without chilies in different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple fruit in Bhutan; the ema datsi recipe is entirely made of chili mixed with local cheese. Chili is also an important ingredient in almost all curries and food recipes in the country.
In India, most households always keep a stack of fresh hot green chilies at hand, and use them to flavor most curries and dry dishes. It is typically lightly fried with oil in the initial stages of preparation of the dish. Some states in India, such as Rajasthan, make entire dishes only by using spices and chilies.
Chilies are present in many cuisines. Some notable dishes other than the ones mentioned elsewhere in this article include:
Fresh or dried chilies are often used to make hot sauce, a liquid condiment—usually bottled when commercially available—that adds spice to other dishes. Hot sauces are found in many cuisines including harissa from North Africa, chili oil from China (known as rāyu in Japan), and sriracha from Thailand.
The contrast in colour and appearance makes chili plants interesting as a garden plant.
Psychologist Paul Rozin suggests that eating chilies is an example of a "constrained risk" like riding a roller coaster, in which extreme sensations like pain and fear can be enjoyed because individuals know that these sensations are not actually harmful. This method lets people experience extreme feelings without any risk of bodily harm.[32]
Capsaicin, the chemical in chili peppers that makes them hot, is used as an analgesic in topical ointments, nasal sprays, and dermal patches to relieve pain.[33]
Capsaicin extracted from chilies is used in pepper spray as an irritant, a form of less-lethal weapon.
Conflicts between farmers and elephants have long been widespread in African and Asian countries, where pachyderms nightly destroy crops, raid grain houses, and sometimes kill people. Farmers have found the use of chilies effective in crop defense against elephants. Elephants do not like capsaicin, the chemical in chilies that makes them hot. Because the elephants have a large and sensitive olfactory and nasal system, the smell of the chili causes them discomfort and deters them from feeding on the crops. By planting a few rows of the pungent fruit around valuable crops, farmers create a buffer zone through which the elephants are reluctant to pass. Chilly-Dung Bombs are also used for this purpose. They are bricks made of mixing dung and chili, and are burned, creating a noxious smoke that keeps hungry elephants out of farmers fields. This can lessen dangerous physical confrontation between people and elephants.[34]
Birds do not have the same sensitivity to capsaicin, because it targets a specific pain receptor in mammals. Chili peppers are eaten by birds living in the chili peppers' natural range, possibly contributing to seed dispersal and evolution of the protective capsaicin in chili peppers.[35]
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 166 kJ (40 kcal) |
Carbohydrates
|
8.8 g
|
Sugars | 5.3 g |
Dietary fiber | 1.5 g |
Fat
|
0.4 g
|
Protein
|
1.9 g
|
Vitamins | |
Vitamin A equiv.
beta-carotene
|
(6%)
48 μg (5%)
534 μg |
Vitamin B6 |
(39%)
0.51 mg |
Vitamin C |
(173%)
144 mg |
Minerals | |
Iron |
(8%)
1 mg |
Magnesium |
(6%)
23 mg |
Potassium |
(7%)
322 mg |
Other constituents | |
Water | 88 g |
Capsaicin | 0.01g – 6 g |
|
|
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
While red chilies contain large amounts of vitamin C (table), other species contain significant amounts of provitamin A beta-carotene.[36] In addition, peppers are a rich source of vitamin B6 (table).
The three primary spellings are chili, chile and chilli, all of which are recognized by dictionaries.
The name of the plant is almost certainly unrelated to that of Chile, the country, which has an uncertain etymology perhaps relating to local place names.[43] Chile, Colombia, Ecuador, Panama, Peru, Dominican Republic and Puerto Rico are some of the Spanish-speaking countries where chilies are known as ají, a word of Taíno origin. Though pepper originally referred to the genus Piper, not Capsicum, the latter usage is included in English dictionaries, including the Oxford English Dictionary (sense 2b of pepper) and Merriam-Webster.[44] The word pepper is also commonly used in the botanical and culinary fields in the names of different types of chili plants and their fruits.
The habanero pepper
Immature chilies in the field
The Black Pearl cultivar
Cubanelle peppers
Scotch bonnet chili peppers in a Caribbean market
Chili peppers drying in Kathmandu, Nepal
Removing veins and seeds from dried chilies in San Pedro Atocpan
Dried chili pepper flakes and fresh chilies
Chili pepper dip in a traditional restaurant in Amman, Jordan
Dried Thai bird's eye chilies
Green chilies
Guntur chilli drying in the sun, Andhra Pradesh, India
Sundried chilli at Imogiri, Yogyakarta, Indonesia
New Mexico chiles dried on the plant in Mesilla, New Mexico
Chili pepper wine from Virginia
Common name: pepper. Latin name: Capsicum annuum L. ... Harvested organ: fruit. Fruit varies substantially in shape, pericarp thickness, color and pungency.
Look up chili in Wiktionary, the free dictionary. |
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Wikimedia Commons has media related to Capsicum. |
Culinary herbs and spices
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関連記事 | 「hot」「pepper」 |
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