Warming teas with chili

Intense, subtle, spicy, strong, ethereal, velvety, burning… Taste is a huge palette of sensations. Most importantly, it is also a very individual matter and each of us experiences the taste in our own unique way. Associations with a particular flavour will be a completely different construct for each of us. Therefore, the story of warming teas with chili is primarily a story of personal taste sensation. However, it is intertwined with history as such, because everything good must grow from deep roots.

Chili

Peppers come from Central and South America. It is a land of warmth, humidity, vast heights and boundless wilderness. Peppers, both hot and sweet, originate from the foothills of the Andes and produce the best fruit in such hot and humid conditions. The first traces of domesticated peppers were found by archaeologists in southwestern Ecuador. However, the spread of wild peppers from the Andes to Texas is probably due to our natural allies: birds. This was made possible by the fact that birds do not have receptors responsible for sensing spiciness.

Why does chili burn?

The answer is very simple: it is because of capsaicin. Capsaicin is a chemical compound that acts as a warning, fooling the TRPV1 receptor responsible in mammals for sensing temperature. The same mechanism that warns us against eating a hot dish that could physically burn us tricks us into thinking that a chili pepper is burning with a live flame, when, in fact, we are in no danger. Why does this happen? The researchers concluded that this was the mechanism that promoted the spread of peppers: the seeds carried by birds which do not have TRPV1 receptors are free to germinate, but seeds ground by mammalian molars thus come to the end of their lives. So why do we like fruit that provides such ambivalent experiences? That’s another story altogether.

Chili: bungee and horror in one

Humans are a very interesting species of mammals. We have a plethora of defence mechanisms to help us guard ourselves against real danger. We receive warning signals against extreme temperatures, and the fear of heights protects us from falling. However, we are still actively looking for experiences that come from beyond the thin line of danger, while trying to remain in a state of complete safety. Hence the immense popularity of amusement parks and roller coasters; that is why there is never a shortage of eager bungee jumpers or horror book readers. A blood-chilling film attracts more viewers than an idyllic picture of a quiet afternoon without any adventures. So, is chili like a horror movie in the kitchen? Of course. In a way that suits each of us. It is an adventure that, despite giving extreme taste sensations, is completely safe.

The sacred plant of the Aztecs

The history of chili peppers, or at least the shared history of chili peppers and humans, goes back to at least 10,000 years ago. A scientific expedition in Mexico’s Oaxaca province discovered traces of 10 varieties of chili at an archaeological site. The discovery was interestingly made in the Silvia cave. One of the archaeologists quipped with the statement: “You don’t grow so many varieties of chili if you don’t cook elaborate dishes.” It is hard to deny his point.

The word “chili” itself comes from the Aztec language, Nahuatl. The plant was an essential part of the Mayan and Aztec cultures, not only as an important culinary ingredient, but also as an ingredient of medicinal formulas and as a means of home incense.

With the discovery of the New World, chili peppers – named, after all, by Columbus as “red pepper” because it was pepper, the most valuable (at the time) spice of the Levant, that the voyager sought – began the history of the conquest of the globe. Through Spain, they found their way to Europe seeking new taste sensations, and further on to Africa and Asia. Today, chili is considered the flagship of Indian and Bengali cuisine, and many believe it originated there, although its true homeland is the misty valleys of Mexico.

Teas with chili

At the Aztec culture’s archaeological sites, in addition to food containers and utensils, traces of chili were also found in cups and larger beverage containers. Probably one of the most popular uses of this spice was to add it to cacao, another sacred plant of the Aztecs. However, I will write more about this another time. Either way, chili has been recognized as a beverage star since the dawn of its culinary career. The Aztecs added it to water and chocolate; the Old World cultures outdo themselves with concepts for interesting uses of the spice’s power. It can be found in wine, beer, coffee, various types of drinks and even in lemonade.  Of course, it could not be absent from teas! Some very interesting proposals include a mint-based herbal blend with chili and my favourite Loyd Tea cherry-flavoured black tea with chili and cocoa. A pinch of fiery chili crowning the velvety combination of chocolate and juicy cherries is a taste that will bring life to any moment. Be sure to read the article about it [LINK] and taste its unparalleled flavour. When drinking it, remember the amazing history of the spice that has conquered the world.