How The World Became Spicy (In Only 20 Years)
It all started with a simple question- when did Thai food become spicy?
From there, we did our best to find an answer that's never before been properly explained, unraveling the entire story of the post-Columbian spice trade, taking us to the ports of southern Africa, the kitchens of Gujarat, and the central Asian plateau as we follow the written, genetic, and linguistic history of the humble chili from the New World to the Far East.
This is our attempt at telling the story of the history of the chili pepper: history's spiciest conquest.
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0:00 - Intro
1:13 - Jungle Curry
3:36 - Two Peppers with Two Origins
4:44 - Black Gold
8:35 - The Mission
9:37 - Where Chilis Started
11:24 - Aztecs, Mayans, and Mexican Food
12:36 - From the Americas to the World
15:31 - India
16:59 - Two Strains Collide
18:42 - Sichuan Spicy Chicken
21:00 - Trade Routes to China
23:42 - Thailand
25:37 - 1512 to 1800
27:23 - The Ludicrous Story of the Bell Pepper
29:55 - Conclusion
31:37 - Goombah
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Video Credits:
Shere Punjab Da Desi Ghee Meat Curry | Desi Ghee Chicken Curry | Karara Ghar Ka Phulka | Street Food
Best Crispy Chicken! Traditional market fried chicken, Spicy seasoned chicken / Korean Street food
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Hawk Claw Chilies - Japan Chili Farming and Harvest - Japanese traditional spices
BIRDS IN FLIGHT
Bird eating chilli pepper
Onward: Hawaii Botanist Races to Save Rare Plants | National Geographic - YouTube
India’s Cheapest Breakfast in Bhubaneswar | 4 Items with Curry & Chutney Rs.20/- | Street Food India
Early Morning Breakfast in Vrindavan | 10 Different Times Available | Street Food India
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How To Make Kimchi At Home...Easy Mode
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Suprising Fruit Yield || How To Grow Bird Eye Chilies from Fresh Seeds
พริกชี้ฟ้า เม็ดโตๆ | ทดลองปลูกพริกชี้ฟ้า มีความดกๆ เจอฝนตกเม็ดแดงเน่าง่ายๆ
How to Make Nasi Lemak
Shrimp Fra Diavolo - Another Delicious 1080p Test!
We invite you to eat roasted dog meat and drink beer
Chili Pepper Farmer
Learn more about chili pepper farming and production at Curry Farms. Compliments of Arizona Highways TV.
How A Derma Roller Works ????
Baby Gorilla ????… #Monkeys
Planting Chili
Hot Hot Hot
Chilis are the ingredients that evoke the most excitement or fear. Just say the name and you can feel the burn. And planting them is very easy.
Huge Coconut Crab!! ???? (UNLIKE Any Other Crab on Earth!!) South Pacific Islands
???????? The Ultimate Fiji Food Tour:
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LAU ISLANDS, FIJI - We’re in the remote Lau Islands group in Fiji, only accessible by boat, and today we’re going to Vuaqava Island, where they are known for their coconut crabs!
First of all, thank you to my friend Andhy Blake for arranging my trip to Fiji: and to Captain Cook Cruises ( for taking us on this once in a lifetime Fiji cruise.
We docked near the uninhabited Vuaqava Island, Lau Islands, Fiji, which is known for its natural beauty, incredible seas, and also for being an island full of coconut crabs! Coconut crabs are definitely unique, and they are a huge delicacy in Fiji and for the local population on the Lau Islands. They all mentioned that they coconut crabs are so tasty and so delicious that they don’t need any extra seasoning or cooking - all you have to do is boil them for about 10 - 15 minutes and eat. The crabs eat mostly a diet of coconut, so they have a sweet coconut taste to them, and the fat in the stomach (similar to the tomalley on other crabs), is like a natural coconut crab pudding with a complexity of flavor. It was an amazing experience to be with local Fijians on a remote island eating coconut crab.
Next up on this Fijian crab tour we visited another island - Totoya Island, Lau Islands, Fiji where we had the honor to cook and eat another Fijian food delicacy of land crabs, cooked in coconut milk. The crabs were boiled then fully deshelled, then mixed with onions and chiles, and lots of coconut milk, and re-filled back into their shells. They were boiled again until the coconut milk thickened into a creamy crab sauce. You eat them with a fresh squeeze of local lime and chili, and it’s something truly magically delicious.
What a day of Fijian food and the freshest crabs from the source!
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How Did Sichuan Fall In Love With Spice? – Eat China (S1E5)
Sichuan is known for its love of spice. It’s the birthplace of mala hot pot, mapo tofu, and dandan noodles—all made with copious amounts of chili and peppercorn. How did this region come to fall in love with spicy food, and what are the core ingredients?
This is the fifth episode of our 13-part series on Chinese food called Eat China. In the next episode, we’ll go on a food tour of Chongqing and hit up three Sichuan restaurants you have to try.
If you liked this video, we have more stories about Chinese food, including:
Chinese Food 101: North vs. South vs. East vs. West - Eat China (S1E1)
Hong Kong Food Tour: Salty Lime Soda, Beef Brisket Noodles, and Garlic Clams - Eat China (S1E3)
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Have story ideas? Send them to us at hello@goldthread2.com
#sichuan #hotpot #chongqing
Producer and Host: Clarissa Wei
Editor and Animation: Ray Ngan
Videographers: Nathaniel Brown, Nicholas Ko, and Mario Chui
Mastering: Victor Peña
Music: Audio Network
Salmon fish cutting & salmon donburi making! / 鮭魚加工, 鮭魚丼飯 - Taiwanese food factory
Amazing salmon processing plant!
Cutting salmon in a hygienic seafood factory and make delicious salmon donburi!
Hi, there! Welcome to Lemon Films Channel ????
If you enjoy this video, please leave a like and subscribe to see more delicious foods.????
Please feel free to leave any comments or questions below. Thank you!
✨Delicious street food in this Video✨
Salmon filet lunchbox / 鮭魚菲力餐盒
$5.76 USD / 179 NTD
Salmon donburimono boxed lunch / 鮭魚丼餐盒
$6.08 USD / 189 NTD
Stir fry scallion salmon / 蔥爆鮭魚餐盒
$6.08 USD / 189 NTD
***Location information***
海自慢食品 (鮭魚加工廠)
Google Map:
健人餐廚榮總店
Google Map:
#Salmon #Seafood #FishCutting #Donburi #BoxedLunch #TaiwaneseFood
How to Raise Millions of Eels? The Secrets of Eels Farm | EP. 4 | Happy Fisherman
#Taiwan #Culture #Ocean
In the previous episode, Leo caught baby eels with local fishermen at the mouth of the Lanyang River. In this episode, Leo uses an unconventional method to catch baby eels offshore in a sampan boat. As he sails out, the wind and waves are so strong he couldn’t even stand straight with water splashing into the sampan. And despite all the hard work, Leo only earned NT$1,000, not even enough for the gas. It’s a tough job indeed. Leo ends the episode by demonstrating his own cooking by making smoked eel the European way.
#TaiwanPlus #Sea #Harbors #Ship #Yacht #Seafood #DeepSea #Eels
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TaiwanPlus is an independent media organization funded by the people of Taiwan. It is the nation's first English-language video news and programming platform for international audiences.
How The World’s Biggest Batches Of Food Are Made | Big Batches Season 2 Marathon | Insider Food
From hand rolling 100,000 bagels every week in New York City to feeding 100,000 people at the Gurudwara Bangla Sahib temple in India, we traveled the globe to uncover the amazing stories behind the world’s biggest batches of food.
00:00 Intro
00:23 NYC Bagels
10:12 Gurudwara Bangla Sahib temple
20:54 Korean Lunch Boxes
31:35 Döner Kebab
39:58 Japanese School Lunches
49:55 Indian Sweet Rice
57:23 Haleem
01:05:36 Baklava
01:15:44 Egyptian Ramadan
01:24:04 Tamales
01:34:32 West Point Meals
01:49:19 Domino's Pizza
02:04:20 Louisiana Crawfish
02:17:28 Air Force Academy Meals
02:31:08 Tabasco Hot Sauce
MORE REGIONAL EATS VIDEOS:
How 10 Meats Are Made Around The World | Regional Eats | Insider Food
How 20 Cheeses Are Made Around The World | Regional Eats | Insider Food
Regional Eats Season 6 Marathon | Regional Eats | Food Insider
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#BigBatches #Food #insiderbusiness
Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire.
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Food Wars on Snapchat:
How The World’s Biggest Batches Of Food Are Made | Big Batches Season 2 Marathon | Insider Food
RECORD BREAKING THAI PRAWNS!!! The ULTIMATE Thai Seafood Experience in Bangkok, Thailand!
????EXOTIC THAI FOOD WITH MARK WIENS »
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????Learn more about Onetrip’s Vietnam tours »
Special thanks to Petch for helping me eat seafood like a local. Check out her YouTube channel for more food and travel fun, and be sure to follow her on Instagram @Paidonnnn
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» THE ULTIMATE THAI SEAFOOD
1. KHLONG TOEI MARKET: Pork Porridge
ADDRESS: 1 Kasem Rat Rd, Khwaeng Khlong Toei, Khet Khlong Toei, Krung Thep Maha Nakhon
OPEN: 6AM - 2AM
Khlong Toei Market is Bangkok’s biggest fresh market, offering every type of seafood you can imagine, in addition to raw meat, farm produce, clothing and home goods.
????Pork Porridge: Porridge, pork, blood cakes, pepper, fried onion and garlic, ginger, herbs, fish sauce, chili and fermented chili (optional)
????PRICE: .90 USD/30 THB per bowl
2. JE DA POOMADONG: Pickled Seafood
ADDRESS: Khwaeng Chakkrawat, Khet Samphanthawong, Krung Thep Maha Nakhon 10100
OPEN: 9AM - 5PM
????Je Da Poomadong has been satisfying seafood-lovers tastebuds for 50 years and remains a go-to spot for locals and tourists alike. They’re known for their original raw seafood salad recipe and their fresh, diverse dishes to choose from: crab, blue crab, shrimp, mantis shrimp and clams. They’re all soaked in fish sauce, salt, lemon juice, chili, garlic and scallion.
????PRICE: 12 USD/400 THB per kg of shrimp | 48.5 USD/1,600 THB per kg of crab
3. SIAM 77: Giant Freshwater Prawn
ADDRESS: 77 Moo 6, at the base of Rama 5 Bridge, in Pibul Songkram 2 Pier area, Pibul Songkram Road, Lad Khwan Subdistrict, Mueang Nonthaburi District, Nonthaburi
OPEN: 4PM - 11PM
????This family-owned restaurant gets their fresh prawn daily from a local supplier. They use fresh ingredients in each dish, and the mother of the family creates unique recipes only available at Siam 77. They sell up to 100kg of prawn every weekend!
????????Stir-fried freshwater catfish with curry paste: Add red curry paste and chicken stock to a hot, oiled pan. Place the catfish in, allowing it to cook for 5-7 minutes before adding coconut milk, fish sauce and sugar. Place on a plate and garnish with lime leaves and chili before diving in!
????Spicy stir-fried pork: Mix cubed pork, eggplant, sugar, chili, lime leaves, fish sauce, curry paste (which includes lemongrass, galangal, shrimp paste, garlic and chili) and oyster sauce in a frying pan. Cook until pork is finished and enjoy!
????PRICE RANGE: 60 USD/2,000 THB per kg of giant freshwater prawn | 10.6 USD/350 THB per serving of stir-fried freshwater catfish with curry paste | 6 USD/200 THB per serving of spicy stir-fried pork
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Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
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Bhut Jolokia (Ghost Pepper) - About and other facts
Ớt cay nhất trên thế giới
Anh chàng này đã trồng giống ớt cay gấp 100 lần so với ớt thông thường.
Làm thế nào để ớt có thể cay hơn? Và... tại sao?
Hãy để tôi giới thiệu với các bạn về Ed!
In the Garden with Dave Forehand: Peppers
Dave Forehand, vice president of gardens, talks about the different types of peppers - both edible and ornamental - that can be found throughout the garden.
Aji Charapita Chilis
Aji Charapia Chilis / Amazonas. ---- Here: Sown, grown and harvested in Germany. Ready to sell.
Plant Breeding Webinar 7
Plant Breeding Webinar 7 on 'Improving Eggplant for Culinary and Nutritional Features' by Dr. J. L. Karihaloo (Former Project Director, National Research Centre on DNA Fingerprinting, ICAR-NBPGR) has been conducted successfully on August 14, 2021
Grow Chinese Hybrid Chili
Grow chilies without worries
Cooking Hamburgers of Chianina Cow Beef. Italian Street Food
Italian Street Food seen in Novara, near Milano
The Chianina is an Italian breed of cattle, formerly principally a draught breed, now raised mainly for beef. It is the largest and one of the oldest cattle breeds in the world. The famous bistecca alla fiorentina is produced from its meat.
The Chianina cattle originates in the area of the Valdichiana, from which it takes its name and have been raised in the Italian regions of Tuscany, Umbria and Lazio for at least 2200 years. Since the Second World War the Chianina has become a world breed, raised almost exclusively for its high quality meat.
The Chianina is both the tallest and the heaviest breed of cattle. Mature bulls stand up to 1.8 m , and oxen may reach 2 m . It is not unusual for bulls to exceed 1,600 kg in weight.
Cows commonly exceed 1,000 kg ; those standing over 1.65 m are judged top-grade. The coat of the Chianina is white; very slight grey shading round the eyes and on the foreparts is tolerated. The skin, muzzle, switch, hooves and the tips of the horns are black
In beef production, Chianina cattle are chosen for their growth rate, the high yield and high quality of the meat, and their tolerance of heat and sunlight. The Chianina breed is widely used for cross-breeding. In the United States the Chianina has been cross-bred with British breeds to reduce the fat content of meat and to to transmit size, growth-rate and its relatively low skeleton weight to local breeds.
La chianina è una razza bovina italiana di antiche origini utilizzata da più di 2000 anni come razza da lavoro da Romani ed Etruschi; inoltre per il suo candido mantello era utilizzata nei cortei trionfali e nei sacrifici alle divinità. Ora allevata esclusivamente per la produzione di carne, deve il suo nome alla Val di Chiana dell'Italia Centrale (Toscana e Umbria)
Tra le razze bovine è quella che raggiunge le maggiori dimensioni: nei maschi più di 190 cm di altezza al garrese con un peso che può arrivare a 1.700 kg mentre nelle femmine si superano i 155 cm al garrese e si arriva a un peso di 1.100 kg.
La carne più pregiata deriva dalla femmina (Scottona) per tenerezza e le dimensioni non elevate. Il suo allevamento, per poter dare il meglio come animale da carne, deve essere stanziale, o come lo chiamano in Val di Chiana, legato, cioè con l'animale legato sopra la mangiatoia, o confinato in box che contengono un certo numero di animali.
Fornisce una carne magra, solo in soggetti molto grandi troviamo infiltrazione di grasso tra le masse muscolari, che ne accentuano il sapore. Dalla carne di questa razza si ottiene la bistecca alla fiorentina.
Pepper before ripening in Karnataka
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the powdered pepper derived from grinding them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (dried ripe seeds).
Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2008.
Dried ground pepper has been used since antiquity for both its flavour and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine. It is ubiquitous in the industrialized world, often paired with table salt.
Black pepper is produced from the still-green unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. On some estates, the berries are separated from the stem by hand and then sun-dried without the boiling process.
Once the peppercorns are dried, pepper spirit & oil can be extracted from the berries by crushing them. Pepper spirit is used in famous beverages like Coca-Cola and many medicinal and beauty products. Pepper oil is also used as an ayurvedic massage oil and used in certain beauty and herbal treatments.
Source: Wikipedia
This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of imagery from South Asia. The Wilderness Films India collection comprises of thousands of hours of high quality broadcast imagery, mostly shot on HDCAM 1080i High Definition, HDV and XDCAM. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world... Reach us at rupindang [at] gmail [dot] com and admin@wildfilmsindia.com.