So one of my favorite fireworks-brain-meme pieces of trivia is that chili was introduced into Asian cooking by Europeans. It had to’ve been, right? It’s native to central America, so the only way it got out of central America—and into cuisines like those of India and Thailand—was via the colonial empires of Europe.
And since this is the case, it poses one big huge honking question. Specifically, why then is so much European food—or at least so freakin’ one-note—compared to the other Old World cuisines its traders influenced?