Originally from tropical South America, chilies were part of what Alfred Crosby calls "The Columbian Exchange" that occurred progressively after 1492. In his book of the same name, Crosby asks: "What would Mediterranean dishes be like without chiles [sic], or the eastern European diet without paprika, that condiment derived from the chili pepper?" To these cuisines, we can add those of China, India and the subcontinent, Indonesia and all the countries of Asia and Africa.

Chili is good with

Oil, especially coconut, sesame, peanut and olive; soy sauce; tofu; green vegetables such as spinach, bok choy, silver beet, beans, broccoli, soy beans and choy sum; most fish, especially bream, snapper, flathead and tropical reef varieties; crab; pipis; mussels; clams; lobster; goat's cheese; fresh mozzarella, especially buffalo.