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Credit: AFP WASHINGTON, DC: The inhabitants of Mexican cave settlements grew at least 10 kinds of chilli peppers, according to a study of soil layers up to 1,500 years old. "What was interesting to me was that we were able to determine that they were using the peppers both dried and fresh," said archaeologist Linda Perry, of the Smithsonian Institution's Museum of Natural History in Washington, DC. "It shows us that ancient Mexican food was very much like today," she said. The study is published this week in the U.S. journal the Proceedings of the National Academy of Sciences. Mexican staples Working in excavations in the Guila Naquitz and Silvia's Caves near Mitla in southern Mexico, Perry and co-worker Kent Flannery of the University of Michigan, identified 10 cultivars of chillies in layers of earth dating between 500 and 1,500 years ago. The archaeological dig at Guila Naquitz is noted for having well-preserved plant remains dating back as far as 10,000 years, showing evidence of many centuries of cultivation of squash, corn, beans, avocados and chillies ¬– which today remain staples of Mexican cooking. The Guila Naquitz location produced seven different kinds of cultivated chillies, while three kinds were found in Silvia's Cave. The food remains were found in caves that were used as temporary camps and storage areas by the Zapotec-speaking peoples of the areas, according to the study. Sophisticated cookery "In the cave deposits, we can see excellent documentation for the sophistication of the agriculture and the cuisine at this point in time," said Perry. "You don't grow seven different kinds of chillies unless you're cooking some pretty interesting food." The researchers did not know whether the chillies they found corresponded to modern varieties, saying a genetic analysis was needed to make any comparison. Perry published another study in February 2007 showing evidence that at least one type of chilli was in use in the Americas as long as 6,000 years ago (see, Chilli's spicy history revealed, Cosmos Online). Readers' comments
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Mexican food's great deal? Dont be foul!
In Fact, french cook began half a million years ago, with Tautavel Mamooth hunters in Roussillon. 1 500 years ago, celtic Arthuric histories tell us about sweet french cooking arts & krafts. Celtic kitchen was full of druidic recipes (asparagous, peepermint, chicory etc.) and Asterix was looking for Caesar's crown since long time ago.
Obelix used to prepare wild pig in all parties.
So, which is the importance of hot chili in Mexico at that time? Everybody knows that chilli was employed by chineese 5 000 years ago.
Better know the global history of food than the local one.
Mexican culture
What nonsense. Everyone knows that Chinese...? Why are you so threatened by Ancient Mexica properties. It is not a fact of chiles and China. You and others like you feel insecure when dealing with one of the greatest cultural legacies of human kind. The surface of Mexica history has yet to be scratched and will see the light of day despite the frightened efforts of anti-intellectals like you who want to keep the lid on the truth of Ancient Mexica greatness either because they are vested in the EuroSpano culture or come from one of the lesser so called Latin American satelites which can boast no marked achievement of human advancement. Hold on Mr. syntax challenged, the best is yet to come!
Don't you see ?
So Chinese chilis dont matter.
But your navel does!
Because Mexico means navel. If mexicans and friends dont learn to see beyond their own navels, they'll stay just behind french and even inouit food.