A habanero chili pepper, one of the most piquant (hottest) chili peppers

Cubanelle Peppers

Chili pepper (also chile pepper or chilli pepper, from Nahuatl chilli) is the fruit^[1] of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India,^[2] Malaysia and other Asian countries is just chilli without pepper.

Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine.

History[link]

Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago,^[3][4] and is one of the first cultivated crops in the Central and South Americas^[5] that is self-pollinating.

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 chilis were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. But the monks experimented with the chilis' culinary potential 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.^[6]

Chilies were cultivated around the globe after Columbus.^[7][8] 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.

From Mexico, at the time the Spanish colony that controlled commerce with Asia, chili peppers spread rapidly into the Philippines and then to India, China, Indonesia, Korea and Japan. They were incorporated into the local cuisines.

An alternate account for the spread of chili peppers is that the Portuguese got the pepper from Spain, and cultivated it in India.^[9] The chili pepper figures 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, through Central Asia and Turkey, to Hungary, where it became the national spice in the form of paprika.

Species and cultivars[link]

Red chili pepper

The five domesticated species of chili peppers are:

• Capsicum annuum, which includes many common varieties such as bell peppers, wax, cayenne, jalapeños, and the chiltepin
• Capsicum frutescens, which includes malagueta, tabasco and Thai peppers, piri piri, African birdseye chili, Malawian Kambuzi
• Capsicum chinense, which includes the hottest peppers such as the naga, habanero, Datil and Scotch bonnet
• Capsicum pubescens, which includes the South American rocoto peppers
• Capsicum baccatum, which includes the South American aji peppers

Assorted sweet bell (not chilli) pepper fruits from Mexico

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 (which is also known as chile colorado), Anaheim, 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.

Immature chillies in the field

Intensity[link]

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.^[10][11] Capsaicin is the primary ingredient in the pepper spray used as an irritant 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^[12] 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 heat.^[13]

A display of hot peppers and a board explaining the Scoville scale at a Houston, Texas, grocery store

The "heat" of chili peppers was historically measured in Scoville heat units (SHU), which is a measure of how much a chili extract must be diluted in sugar syrup before its heat becomes undetectable to a panel of tasters.^[14] Bell peppers rank at 0 SHU, New Mexico green chilis at about 1,500 SHU, jalapeños at 2,500–5,000 SHU, and habaneros at 300,000 SHU. 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.

World's hottest chili pepper[link]

According to Guinness World Records, as of 1 March 2011, the world's hottest chili pepper is the Trinidad Scorpion Butch T pepper.^[15] A laboratory test conducted in March, 2011 measured a specimen of Trinidad Scorpion Butch T at 1,463,700 Scoville heat units, making it hotter than the previous hottest chilli, the Naga Viper, at 1,382,118 SHU. The secret to the heat, according to the creators, is fertilizing the soil with the liquid runoff of a worm farm.^[16]

Uses[link]

Thai pepper. Similar in variety to the African birdseye, it exhibits considerable strength for its size.

The Black Pearl cultivar has round black fruit that ripens to a bright red.

Scotch bonnet chili peppers in a Caribbean market

Culinary uses[link]

Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time or 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 chiles 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 which does not break down on cooking. Chiles 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 the chili plant, 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.^[17] In Korean cuisine, the leaves may be used in kimchi.^[18] 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 chili, always teemed with 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 chilis at hand, and use them to favour 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:

• Paprikash from Hungary uses significant amounts of mild, ground, dried chilies, aka paprika, in a braised chicken dish.
• Paprykarz szczeciński is a Polish fish paste with rice, onion, tomato concentrate, vegetable oil, chilli pepper powder and other spices.
• Chiles en nogada from the Puebla region of Mexico uses fresh mild chilies stuffed with meat and covered with a creamy nut-thickened sauce.
• Mole poblano from the city of Puebla in Mexico uses several varieties of dried chilies, nuts, spices, and fruits to produce a thick, dark sauce for poultry or other meats.
• Puttanesca sauce from Italy is a tomato-based sauce for pasta including dried hot chilies.
• Kung Pao Chicken (also spelled Gong Bao) from the Sichuan region of China uses small hot dried chiles briefly fried in oil to add spice to the oil then used for frying.
• Nigerian dishes^[which?] and those in many parts of Africa.

Fresh or dried chilies are often used to make hot sauce, a bottled condiment to add spice to other dishes. Hot sauces are found in many cuisines including harissa from the Middle East, chili oil from China (known as rāyu in Japan), and sriracha from Thailand.

Psychology[link]

Psychologist Paul Rozin suggests that eating chilis 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.^[19]

Medicinal[link]

Capsaicin is a safe and effective topical analgesic agent in the management of arthritis pain, herpes zoster-related pain, diabetic neuropathy, post mastectomy pain, and headaches.^[20]

Irritant weapon[link]

Capsaicin extracted from chilis is used in a spray as a non-lethal weapon.

Crop defense[link]

Farmers in Africa and South Asia have found the use of chilis effective in crop defense against elephants. The chilis are spread on fences and other structures to keep the elephants away.^{[citation needed]} Because the elephants have a large and sensitive olfactory and nasal system the smell of the chilli causes them discomfort and deters them from feeding on the crops. This can lessen dangerous physical confrontation between people and elephants.

Food defense[link]

As birds have a lessened sensitivity to the effects of chili it can be used to keep mammalian vermin from bird seed (see Evolutionary Advantages below).

Nutritional value[link]

Red chilies contain high amounts of vitamin C and carotene (provitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B₆ in particular. They are very high in potassium, magnesium, and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.

"Chilli, cayenne pepper and red pepper contain between 0.1 mg to 60 mg capsaicin per gram. Given that a tablespoon of ground spice weighs about 8 grams, one tablespoon of ground chili pepper would contain anywhere between 0.8 mg and 480 mg of capsaicin. The hotter the pepper, the more capsaicin it contains."^[21]

Chili peppers drying in Kathmandu, Nepal

Evolutionary advantages[link]

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. The seeds of the peppers are distributed by the birds that drop the seeds while eating the pods, and the seeds pass through the digestive tract unharmed. This relationship may have promoted the evolution of the protective capsaicin.^[22] Products based on this substance have been sold to treat the seeds in bird feeders to deter squirrels and other mammalian vermin without also deterring birds. Capsaicin is also a defense mechanism against microbial fungi that invade through punctures made in the outer skin by various insects.^[23]

Spelling and usage[link]

The three primary spellings are chili, chile and chilli, all of which are recognized by dictionaries.

• Chili is widely used. However, this spelling is discouraged by some since it also commonly used as a short name for chili con carne (literally chili with meat). Most versions are seasoned with chili powder, which can refer to pure dried, ground chili peppers, or to a mixture containing other spices.
• Chile is an alternate usage, the most common Spanish spelling in Mexico,^[24] as well as some parts of the United States and Canada, which refers specifically to this plant and its fruit. In the American Southwest (particularly northern New Mexico), chile also denotes a thick, spicy, un-vinegared sauce which is available in red and green varieties, and which is often served over most New Mexican food.
• Chilli was the original Romanization of the Náhuatl language word for the fruit (chīlli)^[25] and is the preferred British spelling according to the Oxford English Dictionary, although it also lists chile and chili as variants.^[26] Chilli and its plural chillies are used in India, Pakistan and Sri Lanka.^[27][28][29]

The name of the plant bears no relation to Chile, the country, which is named after the Quechua chin ("cold"), tchili ("snow"), or chilli ("where the land ends"). Chile, Panama, Peru and Puerto Rico are some of the Spanish-speaking countries where chilis are known as ají, a word of Taíno origin.

There is also some disagreement on the use of the word pepper for chilis because pepper originally referred to the genus Piper, not Capsicum; however this usage is included in English dictionaries, including the Oxford English Dictionary (sense 2b of pepper) and Merriam-Webster.^[30] The word pepper is commonly used in the botanical and culinary fields in the names of different types of chili peppers.

See also[link]

Food portal

• Capsaicin, the heat simulating chemical in Chili pepper
• Chili grenade, a type of weapon made with chili peppers
• History of chocolate, which the Mayans drank with ground chili peppers
• Ristra, an arrangement of dried chili pepper pods
• Taboo food and drink, which in some cultures includes chili peppers

References[link]

External links[link]

Wikibooks Cookbook has a recipe/module on Chilli Pepper

Wikimedia Commons has media related to: Capsicum

• Plant Cultures: Chilli pepper botany, history and uses
• The Chile Pepper Institute of New Mexico State University
• Capsicums: Innovative Uses of an Ancient Crop

Rob Stone is a sports commentator for Fox Soccer. He has covered various sports including Major League Soccer, NCAA and NFL football, and was recently the play-by-play announcer for ESPN's coverage of PBA Tournament Bowling alongside color commentator and PBA Hall of Famer Randy Pedersen.

Early life and career[link]

A native of Simsbury, Connecticut, Stone is a 1991 graduate of Colgate University with a degree in English and was an exceptional player on the college's soccer team, captaining the squad his senior year. He was a member of Sigma Chi.

Stone originally hired on at ESPN in 1992 as a production assistant, working on SportsCenter and other shows. The following year Stone went to WFXL-TV in Albany, Georgia; he worked there two years as a sports anchor and later as sports director. In 1995 he went to WTOG in Tampa, Florida as a weekend sports anchor and sports reporter, primarily covering stories on the Tampa Bay Buccaneers. Stone returned to ESPN in the summer of 1997. He has also worked as an analyst for the Tampa Bay Mutiny soccer team for SportsChannel Florida.^{[citation needed]}

ESPN[link]

Stone works on select ESPN College Football telecasts. He also works on ESPN's Major League Soccer coverage, and MLS Primetime Thursday, as well as their coverage of the 2006 FIFA World Cup. In 2007, he became a regular contributor to big horse racing events. He covered the Kentucky Derby, the Preakness, the Belmont Stakes, the Irish Derby, the Breeders Cup and other key horse racing events. Stone left the telecasts after the Breeders Cup.

On June 30, 2008, Stone appeared as a guest host on ESPN's Around the Horn. He replaced Tony Reali as the host of Around the Horn while Tony was getting married. ^[1] He was also one of the commentators for the 2006 World Series of Darts.

PBA Bowling[link]

Stone replaced Dave Ryan as the lead play-by-play announcer for PBA bowling telecasts on ESPN prior to the 2007-08 Denny's PBA Tour. He would continue in this position on PBA telecasts through the end of 2011, after which he left voluntarily to take a position with Fox Sports. He was replaced on the remaining (unrecorded) events for the 2011-12 season by veteran announcer Gary Thorne.^[2]

"HAMBONE!"[link]

Stone originated the catchphrase "Hambone!", which he took to shouting when any bowler rolled four strikes in a row in a game. (It was unknown to Stone that in some bowling circles, including USBC youth leagues, an actual hambone is two consecutive strikes rather than four.)^[3]According to an interview with Stone on PBA.com, the phrase started out as a fad when he casually asked color commentator Randy Pedersen on the air, "if three strikes is a 'turkey', why isn't there a name for four strikes?" Stone launched the hambone phrase in the following week's TV finals, and it soon took on a life all its own despite criticism from traditionalists, some media and (at first) even a few bowlers on the PBA tour. In the 2007 CLR Windy City Classic final between Brad Angelo and Robert Smith, Stone said to his fellow commentator, "I think I'm going to call four strikes in a row a Hambone. I think I'm going to force it on bowling."

Though many bowlers were slow to embrace the catchphrase, it has become extremely popular with PBA management, and even more so with bowling fans who now bring "Hambone" placards to flash on camera whenever someone rolls four straight strikes. In a February 17, 2008 match, Hall of Fame bowler Pete Weber, after rolling a fourth consecutive strike, pointed to Stone in the TV booth and shouted over the cheers, "Rob Stone, here's your hambone!" while performing his trademark chop. ^[4]

Fox Sports[link]

In January, 2012, Stone left ESPN to take the position of lead studio host for Fox soccer broadcasts. He will host all soccer programs and events for Fox Sports Media Group (FSMG) stations, which include Fox Sports and FX.^[5]

Stone-isms[link]

• "Back on the strike train!" (sometimes said after a bowler rolls a strike following a spare or open frame.)

• "Drop and give me ten!" (sometimes when a bowler rolls a strike.)

• "Back-to-back jacks!" (when a bowler rolls two strikes in a row)

• "Show me those signs ...[city/state]!" (said after shouting "Hambone!")

• "YAHTZEE!!" or "Drops the nickel!" (5 strikes in a row)

• "Crack open the six-pack!" (six strikes in a row)

• "Adds the extra point to the touchdown." (seven strikes in a row)

• "The Bo Derek!" (ten strikes in a row)

• "Messenger....!!" (a runaway pin about to hit another pin)

• "its 7 love" (on the first game of 2011 college football season)

Personal life[link]

Stone married Tampa Bay news reporter Lynn Carson on September 11, 1999; they have four children.

References[link]

1. ^ ESPN Radio - SuperStream Player
2. ^ Schneider, Jerry. "Veteran Sportscaster Gary Thorne to be PBA Tour Play-by-Play Announcer for Remaining Majors in 2011-12 Season." Article at www.pba.com on January 10, 2012. [1]
3. ^ Stone Talks Hambone
4. ^ PBA.com
5. ^ Baysinger, Tim. "Rob Stone Joins Fox Soccer." Article in Broadcasting & Cable on January 3, 2012.

External links[link]

• ESPN bio

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