Chili (Capsicum ssp.), the spicy condiment in Thai cuisine during the Ayutthaya Period
A Mesoamerican contribution to Thai culture
DOI:
https://doi.org/10.53897/RevPortes.2025.04.06Keywords:
thai cuisine, ayutthaya, mesoamerican, chili (capsicum ssp.)Abstract
Thai gastronomy is well known for its spicy taste with chili. This condiment is part of Thai culture and gastronomy. However, before the 15th century this condiment did not exist in Thailand since they are originally Mesoamerican fruits. Thanks to the Columbian exchange, which was the beginning of chili reaching another part of the world. The aim of this article is to explain how the exchange of ingredients in this case chili to Thailand was carried out until it became part of Thai gastronomy after the Columbian exchange during the XV and XVI centuries.
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