Mexican food just wouldn’t be the same without that spicy kick from chili peppers. And while other cuisines like Chinese and Thai rely on the same source for added flavor, researchers have confirmed that it all began in Latin America. The first domesticated chili crop was farmed in central-east Mexico, probably in the Valley of Tehuacán, according to a study to be published this week in the Proceedings of the National Academy of Sciences. The conclusion was made using a combination of archaeological, ecological, linguistic, and genetic data.
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