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History of dried chiles

Dried chiles have a long history in Mexico, dating back to pre-Hispanic times, where they were already used for food preservation. The process of drying allowed Mesoamerican civilizations to store chili peppers for consumption throughout the year. Dried chiles are a fundamental ingredient in Mexican cuisine, especially for sauces, moles and other traditional dishes.

Origins and domestication:

The chile is native to Mexico and was domesticated thousands of years ago, with evidence of cultivation from 7000 to 2555 B.C. in Tehuacán, Puebla, and Ocampo, Tamaulipas. The ancient Mexicans not only cultivated chiles, but also dried them for preservation and use in various culinary preparations. Dried chiles were used in sauces, similar to those consumed today, and also in rituals and religious ceremonies.

Global expansion:

With the arrival of the Spanish in America, dried chiles began to be exported to other parts of the world, reaching Europe, Asia and Africa.

The introduction of dried chiles in other cultures transformed their cuisines, such as in India, where they are a key ingredient in many curries.

Dried chiles have become a popular and versatile ingredient in international cuisine, prized for their unique flavor and aroma.

Varieties and uses:

There are numerous varieties of dried chiles in Mexico, each with its own flavor and level of spiciness.

Some dried chiles, such as ancho, mulato, and guajillo, are very popular in Mexican cuisine.

Others, such as chipotle, blackberry and morita, are smoked as well as dried, which gives them a distinctive flavor.

Dried chiles are used in a variety of dishes, including salsas, moles, marinades, pickles, and more.