The Native American Adoption of Chilies During the 18th Century in Arizona

Abstract

Despite the analyses of thousands of flotation samples from Arizona and New Mexico, domesticated chili peppers are absent in the prehistoric record, and only one specimen of the chiltipine or “wild bird pepper” has been observed. In contrast, chilies have been identified in late prehistoric contexts near the site of Paquimé, Chihuahua, Mexico. Minnis and Whalen surmise, based on the absence of chili seeds, that an aversion to pungent flavors kept chilies out of Arizona and New Mexico until the arrival of colonizing Spaniards. In this article we report on the recent the discovery of charred chili seeds in two Arizona protohistoric Native American contexts. Based on other charred seeds found along with the chilies, in Arizona and New Mexico, we contend that the resistance to pungent flavors was mitigated by using chilies in combination with sweet flavors resulting in an emergent new Southwestern cuisine.