**uh… greece?
Archaeological evidence suggests chile domestication began around 7500 BCE in Mexico—making it one of the oldest cultivated crops in the Americas.
1492 — Columbus encounters chiles in the Caribbean and mistakenly calls them “peppers,” confusing them with black pepper.
1493 — Chiles arrive in Spain, beginning their global spread.
1598 — Spanish colonists bring cultivated chile varieties to New Mexico along the Camino Real.
1600s–1700s — Chiles spread through Africa, Asia, and Europe, transforming cuisines worldwide.
1912 — Wilbur Scoville develops the Scoville Scale to measure chile heat.
1912 — New Mexico becomes a state; chile culture becomes a marker of regional identity.
1970s–1980s — The Hatch Chile Festival begins, cementing New Mexico’s reputation as the chile capital of America.
2000s — Heirloom chile preservation movements gain momentum as industrial agriculture threatens genetic diversity.
Present — Climate change challenges traditional growing regions while new varieties and cultivation techniques continue to evolve.
The story of the chile is still being written.