Peppers arrived in 1493 when Christopher Columbus brought them back from the Caribbean. Initially a curiosity in Spain and Portugal, they spread rapidly across Southern Europe because they were easy to grow and far cheaper than black pepper (Piper nigrum). By the 16th century, Hungary and the Balkans had adopted peppers, eventually producing paprika as a staple spice.

Portuguese traders introduced peppers to India around 1498 (after Vasco da Gama’s voyage to Calicut). From there, they spread east along established spice-trade routes to China, Southeast Asia, and Korea. Asia embraced peppers strongly because spicy flavors complemented existing cuisines, hot climates made spicy foods appealing, and the plants grew well in tropical and subtropical regions. By the 17th century, peppers were deeply embedded in Indian curries, Sichuan cuisine, Thai food, and Korean kimchi.

Portuguese traders introduced peppers to West Africa in the 16th century. They thrived in the climate and quickly entered local foodways, blending with stews and grains. Today, chili peppers are indispensable in West African soups, North African harissas, and East African berbere spice blends. Africa also became a secondary source of global chili production, especially with varieties like bird’s eye chili.

After the Columbian Exchange, peppers spread to North America through Spanish and later English colonists. Indigenous use persisted, and today chili peppers remain central to Mexican, Peruvian, and Southwestern U.S. cuisines. Latin America became not just the birthplace but also a global exporter of new pepper varieties.