Korean chili pepper | |
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![]() Green chili peppers | |
Species | Capsicum annuum |
Origin | Korea |
Heat | ![]() |
Scoville scale | 1,500 SHU |
Korean chili peppers or Korean hot peppers, also known as Korean red, [1] Korean dark green, [2] or Korean long green [3] peppers according to color (ripening stages), are medium-sized chili peppers of the species Capsicum annuum . The chili pepper is long, slender and mild in flavor and spice. Green (unripe) chili peppers measure around 1,500 Scoville heat units. [4]
In Korean, the chili peppers are most often called gochu (고추), which means "chili pepper". [5] Green ones are called put-gochu (풋고추), [6] and red ones are called hong-gochu (홍고추).
A PLoS One 2013 DNA study sequencing Korean gochu pepper varieties compared to other Capsicum annuum species reveals specific genetic lineages through cultivation and in the wild. [7] However, a 2022 review has found that principal component analysis (PCA), the statistical method used by the 2013 study, cannot be validly used to demonstrate ancestry because it produces arbitrary results based on researcher degrees of freedom. [8] Despite such a counter claim undermining the foundation of genetics and DNA based forensic science, the 2013 study conducted by non-Korean researchers would not have had a particular cultural bias. Peer reviewed genetic studies include a section clearly delineating the scope and parameters used in the methodology to resolve DNA sequencing in contrast to arbitrary data fishing. Using non-annuum species as a baseline, with K=2 the variety of peppers included in the study were broadly grouped as Capsicum annuum as expected. With K=6 the wild CM334 was finally differentiated into its own distinct node from the baseline whereby the domesticated cultivars fell into distinctly separate clustered clades as a result. The wild CM334 with its greater genetic variation was the focus of the study as a potential rich evolutionary gene pool for exploring disease resistance afflicting popular domesticated chili pepper cultivars grown as crops around the world, the authors set out to resolve ancestry of domesticated peppers in relationship to wild ones.
Korean Milyang, Cheongsong, and Jeju gochu DNA were sequenced, respectively, and analyzed. Milyang gochu and Cheongsong gochu are famous in the Gyeongsangbukdo regions. The one from Jeju is a recent hybrid mixed cultivar and thus does not represent traditional gochu.
One of these clades is specifically "East Asian.”
The East Asian clade to which Korean gochu belongs branched into a node preceding the Jalapeno and Anaheim/Ancho nodes emergence.
With Jalapeno estimated to have been cultivated a thousand years ago in Mexico, the East Asian node preceded the cultivation of the representative Mexican chili pepper.
DNA analysis reveals the East Asian node of Capsicum annuum that eventually became cultivated into various Korean gochu regional landraces developed prior to and separate from the Mexican Capsicum annuum varieties.
Korean gochu DNA being in a prior and separate clade from Mexican jalapeno contradicts the Columbus Exchange Theory speculation hypothesizing erroneously that peppers should have spread from the New World to Spain to Portugal to Japan then Korea where ancient Northeast Asia is concerned. [9]
Scholars claim different origins, stating that the Korea's gochu arrived at the Korean peninsula millions of years ago, having been spread by birds. It states that gochu has evolved for millions of years, therefore, we can infer that Korean gochu existed as a completely different variety. [10] Proof of this is in documents such as “The Chapter of Dongyi in the Book of Wei, the records of the Three Kingdoms, 三國志魏志東夷傳” (years 233–297, Chen Shou) [11]
Some other sources claim that Chili peppers, which originated in the Americas, were introduced by Portuguese traders to Korea, via Japan, in the late 16th century. [12] [13] [14] There is mention of chili pepper or mustard in Korea traced to Japan found in Collected Essays of Jibong , an encyclopedia published in 1614. [15] [16] Farm Management , a book from around 1700, discussed the cultivation methods of chili peppers. [17]
The Collected Essays of Jibong or Jibongyuseol 《지봉유설》(芝峰類說) is a 20 volume Joseon era encyclopedia that came out soon after the Imjinwaeran Japanese invasions of Joseon Korea concerning the lives and customs of ancient Koreans with commentary on some foreign affairs of other countries.
The pertinent entry pertaining to a type of introduced chili pepper from Jibongyuseol 《지봉유설》(芝峰類說) 1614:
"Nammancho 남만초(南蠻椒: 고추) has a strong poison. Since it was first introduced from Waeguk (倭國: 일본 Japan), it is also commonly referred to as wae-mustard 왜겨자(일본고추), which has recently become more common to see farms that grow it. A tavern sold it along with soju, and many people lost their lives after consuming it." [18] [19]
Without that entry, naysayers insisting Korea did not have gochu prior to the Japanese 16th century invasion have no other historic documentation that some type of what was considered severely poisonous pepper [20] or mustard was brought from Japan. In fact, when dug up, numerous historical documents started to emerge from Japan stating the opposite.
- " ‘Yamato honzō (大和本草),’ published in 1709, states: “It was not in Japan in the old days, but during Hideyoshi conquest of Joseon, he brought seeds from the country. That’s why it’s called the Korai Koshaw [Goryeo gochu]" and in 1775, Butsurui shōko (物類稱呼) states: “In Kyoto, it is called the Korai Koshaw. Hideyoshi says he brought the seeds during his conquest of Joseon.”... In addition, the Japanese documentation, including Taishuhen nen ryaku (對州編年略), Seikei zusetsu (成形図説), and Wakun no shiori (倭訓栞), clearly stated the same thing, which supports the transfer of red pepper from Joseon to Japan." [21]
- "However, other records are reported in mainland Japan. It is said that Kiyomasa Kato, during the lengthy Japanese Invasion of Korea, brought chili peppers from Joseon. Daemado(Tsushima) Island also has a record that chili peppers were introduced from Joseon in 1604." [22]
The "nammancho" mentioned in the Jibongyuseol is the "southern barbarian" ornamental aji Malagueta Capsicum baccatum pepper brought by the Portuguese, however it is a different species from the Capsicum annuum of Korean gochu. The Japanese never consumed the Portuguese introduced chili peppers but adopted the practice of the Portuguese sailors of using nanbancho "southern barbarian" aji chili peppers inserted into socks as a foot warming agent. [23] [24]
Oddly, Japanese attribute bringing the chili pepper from Korea as the origin. A 2017 Japanese research paper published in The Horticulture Journal examining the genetics of the shishito pepper theorizes a Korean origin.
“There is one possibility that the mutation resulting in pun14 occurred in Japan, and two possible theories have been proposed for the introduction of peppers to Japan. The first theory suggests that peppers were introduced to Japan in the 16th century from the Korean peninsula.” [25]
Korean chili powder | |
![]() Gochugaru (chili powder) | |
Korean name | |
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Hangul | 고춧가루 |
Revised Romanization | gochut-garu |
McCune–Reischauer | koch'ut-karu |
Gochugaru,also known as Korean chili powder, [26] [27] is chili powder or flakes used in Korean cuisine. [28] The name gochugaru is derived from Korean gochutgaru,where gochu (고추) means 'chili pepper' and garu (가루) means 'powder'. [29] [5] [30] In English,gochugaru usually refers to the seedless,Korean variety of chili powder. It has a vibrant red color,the texture may vary from fine powder to flakes,and the heat level from mildly hot to very hot. [31] [32] Traditionally made from sun-dried Korean red chili peppers (태양초,taeyang-cho),gochugaru has a complex flavor profile with spicy,sweet,and slightly smoky tastes. [31] Gochugaru made from Cheongyang chili peppers is finer and hotter.
The use of red gochu pepper to ward off misfortune has been a shamanistic folk practice used in many aspects of ancient Korean life.
From the National Folk Museum of Korea:
Gochu,or red pepper,is used to cleanse impurities and to chase away evil spirits in the event of an illness or the birth of a son.
The pepper’s red color was believed to symbolize the sun and its spicy flavor to be effective for chasing away bad forces,while its shape was associated with the birth of a male infant.
The practice of attaching red peppers to the taboo rope (geumjul) hung over the gate to announce the birth of a son is observed around the country.
Upon the outbreak of a contagious disease,three red peppers are hung over the gate of a home along with the fastening ribbons from a shirt that belongs to a patient,while in some other regions,ten peppers are strung together with thread and hung near the gate.
In some regions,if no smell was produced after burning peppers,it was believed that the disease had been caused by a spirit angered by the breaking of a taboo,and a shamanic ritual or a village ritual was held.
In fishing villages,boat rituals (baegosa) and cleansing rituals include the sprinkling of red pepper powder,or soaking of red peppers or wood charcoal (sut) in jeonghwasu (fresh water fetched from well).
A taboo rope with red peppers was also hung over the gate when new sauce or paste was being made inside the home. [33]
The bell pepper is the fruit of plants in the Grossum Group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors,including red,yellow,orange,green,white,chocolate,candy cane striped,and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are botanically fruits—classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus Capsicum are categorized as chili peppers when they are cultivated for their pungency,including some varieties of Capsicum annuum.
Chili peppers,also spelled chile or chilli,are varieties of the berry-fruit of plants from the genus Capsicum,which are members of the nightshade family Solanaceae,cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances that give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of paprika and chili powder,each offering its own taste and heat level.
Kimchi is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables,most often napa cabbage or Korean radish. A wide selection of seasonings is used,including gochugaru,spring onions,garlic,ginger,and jeotgal. Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.
A chipotle,or chilpotle,is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican and Mexican-inspired cuisines,such as Tex-Mex and Southwestern United States dishes. It comes in different forms,such as chipotles en adobo.
Gochujang or red chili paste is a savory,sweet,and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu,glutinous rice,meju powder,yeotgireum,and salt. The sweetness comes from the starch of cooked glutinous rice,cultured with saccharifying enzymes during the fermentation process. Traditionally,it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.
Capsicum annuum is a fruiting plant from the family Solanaceae (nightshades),within the genus Capsicum which is native to the northern regions of South America and to southwestern North America. The plant produces berries of many colors including red,green,and yellow,often with pungent taste. It also has many varieties and common names including paprika,chili pepper,jalapeño,cayenne,bell pepper,and many more with over 200 variations within the species. It is also one of the oldest cultivated crops,with domestication dating back to around 6,000 years ago in regions of Mexico. The genus Capsicum has over 30 species but Capsicum annuum is the primary species in its genus,as it has been widely cultivated for human consumption for a substantial amount of time and has spread across the world. This species has many uses in culinary applications,medicine,self defense,and can even be ornamental.
Shichi-mi tōgarashi,also known as nana-iro tōgarashi or simply shichimi,is a common Japanese spice mixture containing seven ingredients. Tōgarashi is the Japanese name for Capsicum annuum peppers,and it is this ingredient that makes shichimi spicy.
Capsicum chinense,commonly known as a "habanero-type pepper",is a species of chili pepper native to the Americas. C. chinense varieties are well known for their unique flavors and,in many cases,exceptional heat. The hottest peppers in the world are members of this species,with a Scoville Heat Unit score of 2.69 million measured in the C. chinense cultivar,Pepper X in 2023.
Chili sauce and chili paste are condiments prepared with chili peppers.
Siling labuyo is a small chili pepper cultivar that developed in the Philippines after the Columbian Exchange. It belongs to the species Capsicum frutescens and is characterized by triangular fruits that grow pointing upwards. The fruits and leaves are used in traditional Philippine cuisine. The fruit is pungent,ranking at 80,000 to 100,000 heat units in the Scoville Scale.
Jjamppong is a Chinese-style Korean noodle soup with red,spicy seafood- or pork-based broth flavored with gochugaru. Common ingredients include onions,garlic,Korean zucchini,carrots,cabbages,squid,mussels,and pork. The dish was inspired by Chinese cuisine.
Jangajji (장아찌) or pickled vegetables is a type of banchan made by pickling vegetables. Unlike kimchi,jangajji is non-fermented vegetables,usually pickled in soy sauce,soybean paste,or chili paste. Jangajji dishes are usually preserved for a long period of time,and served with a drizzle of sesame oil. Preserved foods like jangajji were developed to attain a certain level of vegetable consumption during the long,harsh winters on the Korean peninsula.
The peter pepper,Capsicum annuum var. annuum,is an heirloom chili pepper that is best known for its unusual shape. It is a type of Capsicum annuum,though it is not officially recognized as a cultivar of the species. It occurs in red and yellow varieties. The pepper is considered very rare and its origin is unknown.
The Fresno chile or Fresno chili pepper is a medium-sized cultivar of Capsicum annuum. It should not be confused with the Fresno Bell pepper. It is often confused with the jalapeño pepper but has thinner walls,often has milder heat,and takes less time to mature. It is,however,a Fresno County chile,which is genetically distinct from the jalapeño and it grows point up,rather than point down as with the jalapeño. The fruit starts out bright green changing to orange and red as fully matured. A mature Fresno pepper will be conical in shape,50 mm (2 in) long,and about 25 mm (1 in) in diameter at the stem. The plants do well in warm to hot temperatures and dry climates with long sunny summer days and cool nights. They are very cold-sensitive and disease resistant,reaching a height of 60–75 cm (24–30 in).
Shishito pepper is a sometimes hot East Asian pepper variety of the species Capsicum annuum.
The Cheongyang chili pepper (Korean: 청양고추) is a medium-sized chili cultivar of the species Capsicum annuum,with intensity of 10,000 Scoville heat units. Cheongyang chili peppers look similar to regular Korean chili peppers,but are many times spicier.
Bird's eye chili or Thai chili is a chili pepper variety from the species Capsicum annuum that is native to Mexico. Cultivated across Southeast Asia,it is used extensively in many Asian cuisines. It may be mistaken for a similar-looking chili derived from the species Capsicum frutescens,the cultivar siling labuyo. Capsicum frutescens fruits are generally smaller and characteristically point upwards. In the Marianas and Guam these are often called boonie peppers or Doni Sali,which can be term for regional wild varieties. The variation between different varieties can be significant for regional dishes or visuals,such as the Thai ornamental varieties.
Capsicum is a genus of flowering plants in the nightshade family Solanaceae,native to the Americas,cultivated worldwide for their edible fruit. Sweet or bell peppers and some chili peppers belong to the Capsicum annuum species,making it the most cultivated species from the genus.
Paprika is a spice made from dried and ground red peppers. It is traditionally made from Capsicum annuum varietals in the Longum group,including chili peppers. Paprika can have varying levels of heat,but the chili peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder. In some languages,but not English,the word paprika also refers to the plant and the fruit from which the spice is made,as well as to peppers in the Grossum group.
The cayenne pepper is a type of Capsicum annuum. It is usually a hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering,10 to 25 cm long,generally skinny,mostly red-colored peppers,often with a curved tip and somewhat rippled skin,which hang from the bush as opposed to growing upright. Most varieties are generally rated at 30,000 to 50,000 Scoville units.
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