Sichuan cuisine has enjoyed a worldwide reputation, and people immediately associate it with hot or spicy food. Actually, however, these flavors were introduced only in last 200 years. Before that time, there were no hot dishes in Sichuan, and few were cooked with pungent and hot flavorings. Originally, the flavor of Sichuan cuisine was quite mild.

Research shows, red pepper is, in fact, native to Mexico, Central America, the West Indies, and parts of South America. It is called Capsicum pepper. The Spanish discovered it in the New World and brought it back to Europe. Before the arrival of Spaniards, Indians in Peru and Guatemala used capsicum pepper to treat stomach and other ailments.

Before the Ming Dynasty there was no red pepper in China. It was introduced into China only around the end of the 17th century. Local people in Chaozhou area, Guangdong Province call red pepper fan Jiao, which means “foreign pepper.” At the beginning, it was used for medical or ornamental purposes. Only later did it appear in Southwest China where the local Sichuan people treasure its taste. Sichuan has humid climate that encourages people to eat strongly spiced food, and the red pepper may help reduce internal dampness ailment.

This article by Yang Tianqing and Daniel Kister.