Domesticated Plants of Mesoamerica - Capsicum

Capsicum

Capsicum is the generic name of the chili pepper plant, which is a native domesticated plant from Mesoamerica. Capsaicin reduces the bacterial load when something can not be refrigerated. In Mesoamerica, the capsaicin spice was also used to relieve joint pain, and as an intestinal stimulant, so capsicum is also known as a medicinal plant. The peppers from capsicum plants can be used in a fresh or dried state. A dried chile pepper is stronger and more effective than a fresh chile pepper.

During the Middle Archaic Period or the Coxcatlán phase, between 5700-3825 BC, the domestication of plants, such as the chile, was thought to have begun. Mesoamerica's chile crops along with the majority of other food crops, were all domesticated by the Late Formative Period. When the domestication of crops began, the majority of people were working at cultivating fields and crops like the chile. Chiles were a relied on source of food in Mesoamerican times. Chile crops were combined with maize, beans, and squash crops.

Chiles were a part of trade and gift giving. Chiefs or other elite members would use foods and stews spiced with chiles when involved in a feast. Using such strongly spiced foods was to show a stylistic and powerful approach to those receiving the dishes.

The chile plant was featured in different stews including vegetables, turkey, and dog meats and in chile-spiced tomato salsa with tortillas. Chiles were also added at times to cacao, when it was in a beverage form. In Mesoamerica, chiles were used for ritual purposes and therefore, the chile crops did not extend into North and South America like maize, beans, and squash. A cuisine distinct to Mesoamerica was a maize-and-chile pepper based food.