Ecuadorian cuisine is always accompanied by a sauce, sometimes spicy, sometimes not so much, with the goal of adding flavor to the food. This sauce is called chili, named after its main ingredient. This ancient fruit has been part of Ecuador's culinary culture for over 6,000 years. The oldest remains were found in the Real Alto area, which is now the province of Santa Elena. Since then, the chili has been a staple in Ecuadorian gastronomy, widely used in various recipes and also served whole as an accompaniment, becoming one of the spiciest and most famous species in the world.
The Ancient Origins of the Chili
There are several theories about the origin of the chili. One suggests that the navigator Christopher Columbus was responsible for introducing the chili fruits to the American continent and with them the custom of consuming them. On the other hand, a Latin theory claims that the chili is a fruit of South American origin, with more than 25 species, all domesticated since pre-Hispanic times. It is said that chili plants originated in the Andes and spread throughout South and Central America thanks to birds that ate these fruits and dispersed the seeds. Recently, a study by archaeologists from the University of Calgary in Canada and the University of Missouri in the US confirmed that chili is an Ecuadorian fruit. The research team traced the long history of cultivated chili by analyzing starch microfossils found on stones used to grind the seeds. These are the oldest records known to date. These starch traces were found in seven areas, with the oldest in Ecuador, estimated at 6,100 years old. Apparently, remnants of chili do not get eliminated during cooking, so residues found in containers where this fruit was cooked millions of years ago helped researchers determine its origin. According to the study, Ecuador is the oldest place where chili starch grains were found among the seven sites where traces of this food were discovered in the Americas. The Ecuadorian grains, found in Loma Alta and Real Alto, date back about 6,100 years, while those found in other areas of the continent are between 5,600 and 500 years old. Despite its origin, the chili did not stay in the Americas. When Europeans arrived, they also included it as an ingredient in their cuisine, leading to various theories about its origin.
Plural, Multicolored, Diverse, and Heterogeneous
In Ecuador, there are several types of chili present throughout all regions, from the Pacific coast to the Andes and the Amazon rainforest. They are commonly named based on their appearance or the reaction they provoke when eaten. Some of their names include: ratón, uña de pava, rocoto, yellow banana, cherry, and the authentic Ecuadorian chili, the criollo. The uchu, the name in Quechua for chili, is directly responsible for giving a particular flavor to traditional Ecuadorian dishes. Usually, whole chili peppers are placed in preparations to subtly release their flavor. On the other hand, chili sauces vary by region, combining native Ecuadorian products like chuchos, tree tomato, pepitas de zambo, and mani. The chemical compound responsible for the heat and even addiction to its spicy flavor is called capsaicin. Capsaicin also releases endorphins, the pleasure hormones, creating a pleasant sensation after tasting these delicious Ecuadorian chilies.
Nowadays, chili is fused with various products to create unique combinations. Chili with mortars, tiny berries, cacao, coconut, or ripe fruit are new experiences that bring this ancient chili into contemporary kitchens. It is an excellent ingredient to mask other flavors: if something is not to the liking of the palate, just add a couple of spicy chilies and... meal ready!
