Fresh chilis are actually vegetables – rich in vitamin C, antioxidants, and other nutrients that we take in when eating. Spicy spices, on the other hand, are dried plant parts that we use in small quantities as additives. They provide flavor but deliver hardly any nutrients per serving.
Dried chilis stand between both worlds. They are used whole, ground, as powder, or in small pieces. Whole dried chilis are perfect for stuffing for “Chiles Rellenos”. The powder is usually added directly as a spice to food or used for Adobo marinades. Small pieces find their way into sofritos or are fried into crispy “Chicharrón de Chiles”. Many people associate chilis only with heat or pain, but those who build tolerance discover complex aromas behind it.
Why Chilis Remain Niche Markets in Europe
Most chili consumers in Europe are foreigners who are used to spicy food – for them, chilis are significantly more expensive here than in their home countries. Additionally, many dishes require considerably more chilis than other spices, which quickly drives up costs. Chili prices reach the level of expensive European spices, but unknown ingredients that can cause pain are unlikely to become bestsellers in large supermarkets.
However, this could change: Through restaurants serving authentic international cuisine, and travel to distant countries, people are learning about the diversity of spicy dishes – from Mexican salsas to Korean bulgogi with gochujang marinade to Peruvian ceviches with ají amarillo. This way, different chilis and their complex aromas are becoming increasingly well known.
The Advantage of Centuries-Old Tradition
It is completely different with European spicy ingredients – they benefit from centuries of acceptance, stable supply chains, and established markets. While chilis serve niche markets, native heat-makers are available everywhere and have predictable prices.
These 5 Spicy Classics Everyone Knows – Their History Will Surprise You
From currywurst to Sunday roast: these European spicy spices are probably already in your kitchen. But their origins and versatile uses are often underestimated. Here are the five most important European heat-makers that prove spicy cuisine does not always have to be exotic.
1. The Spice Pioneers: Mustard and Horseradish
Mustard originally comes from the Mediterranean region and was already known to the ancient Greeks and Romans. As early as 3000 BC, the Sumerians used mustard seeds. In Europe, French monasteries were already cultivating mustard in the 9th century, and by the 13th century it was available for sale in Paris. Today, Germany, France, and Austria use it daily – whether as Düsseldorf Löwensenf or Dijon mustard with white sausage and liverwurst.
Mustard is probably the most versatile spice in European cuisines and is particularly famous in salad dressings. It forms the basis for mustard vinaigrette, gives potato salad its characteristic flavor, and makes honey‑mustard glazes for ham irresistible. In French cuisine, creamy sauces for rabbit or pork are created with mustard, while German chefs use it for hearty mustard soups or as a crust for lamb roast.
Horseradish is probably native to Southeast Europe and has been cultivated since antiquity. Already Dioscorides and Pliny described the plant. During the Renaissance, consumption spread from Central Europe to Scandinavia and England. It was not until around 1640 that the British began eating horseradish. Germany, Austria, and Eastern Europe today appreciate it freshly grated with tafelspitz or as cream horseradish with smoked fish.
2. The Spicy Relatives: Radish, Cress, and Capers
Radish is the milder relative of horseradish and native throughout Europe. Black winter radish and white summer radish bring a sharp, spicy note to salads and spreads. Especially in Bavaria, thinly sliced radish with salt belongs to white beer, while in Eastern Europe pickled radish is served with hearty meat dishes.
Cress grows wild along European waterways and brings a peppery‑sharp taste to food. Watercress refines English sandwiches, while garden cress gives German quark breads their typical bite. In France it is a classic in soups and salads – its sharpness develops particularly intensely when used raw.
Capers come from the Mediterranean region and have been anchored in European cuisine since antiquity. These small, pickled flower buds bring an intense, almost explosive sharpness with a sour note. They are indispensable in Italian pasta sauces, French tapenade, and German Königsberger klopse – without them, these dishes would be unthinkable.
3. Successful Immigrants: When Foreign Spices Become Native
Black pepper originally came from India but has dominated European cuisine since antiquity. The Romans already used pepper intensively, and most recipes in Apicius’ cookbook contained pepper. In the Middle Ages, pepper was so valuable that it served as currency and rents, dowries, and taxes were paid with it. After the fall of the Roman Empire, Arabs and later Venetians took over the pepper trade. From steak au poivre to pepper steak – without it, spicy European cuisine would be unthinkable.
4. Piment d’Espelette
Some foreign spices are so successfully adopted that they become culturally European. Piment d’Espelette came to the French Basque Country from the Antilles in the 16th century. Over centuries, the Basques developed the ‘Gorria’ variety through selective breeding and received AOC certification in 2000.
5. Piri-Piri
Piri‑piri originated through Portuguese seafarers who brought chilis from America to Africa. In the Portuguese colonies Mozambique and Angola, the characteristic piri‑piri sauce developed from this, which only became popular in Portugal itself in the 1970s and 1980s.
These native and adopted heat‑makers prove: Europe can definitely keep up when it comes to available, affordable fiery aromas.
