Usor:Andrew Dalby/Capsicologia

• 1493 : Christophorus Columbus, Ephemeris primae navigationis a Bartholomaeo Casao rescripta, in Martin Fernandez de Navarrete, ed., Colección de los viages y descubrimientos vol. 1 (2a ed. Matriti, 1858) pp. 153-313, vide pp. 269, 286 (Die 1 Ianuarii 1493: "También la especería que (como dice el Almirante) es mucha y mas vale que pimienta y manegueta, dejaba encomendados á los que allí quería dejar que hobiesen cuanta pudiesen"; die 15 Ianuarii 1493: "también hay mucho ají, ques su pimienta, della que vale mas que pimienta, y toda la gente no come sin ella, que la halla muy sana: puédense cargar 50 carabelas cada año en aquella Española") ( (Translation: Morison 1964)
• 1493 : Christophorus Columbus, Epistola Hispanice scripta. Barcelona: Johann Rosenbach, 1493 (editio fac-simile cum versione Anglica: The Spanish Letter of Columbus [Londinii: Bernard Quaritch, 1893] (Textus apud Google Books)) (La Española: "En esta ay muchas especierias, y grandes minas de oro y de otros metales"; "que pueden ver sus Altezas q[ue] yo les dare oro quanto ovieren menester, con muy poquita ayuda que sus Altezas me daran; agora [e]speciaria y algodon quanto sus Altezas mandaran cargar, y almastica quanta mandaran cargar e de la qual fasta [h]oy no se ha fallado salvo en Grecia en la ysla de Xio, y el Senorio la vende como quiere; y lignumaloe quanto mandaran cargar, y esclavos quantos mandaran cargar, y seran de los ydolatras; y creo haver fallado ruybarbo y canela")
• 1493 : Christophorus Columbus, "Epistola de insulis nuper inventis": versio Latina eodem anno plurimis editionibus divulgata; editionis Basiliensis imago 22 ("Hec praeterea Hispana diverso aromatis genere, auro, metallisque abundat"), imagines 30-31 ("nostris regibus invictissimis ... tantum auri daturum quantum eis fuerit opus, tantum vero aromatum, bombicis, masticis (quod apud Chium dumtaxat invenitur) tantumque ligni aloes, tantum suorum hydrophilatorum, quantum eorum maiestas voluerit exigere, item reubarbarum et alia aromatum genera"); editio Romana (vide Frank E. Robbins, ed., Christopher Columbus: Epistola de Insulis Nuper Inventis. Ann Arbor, 1966)
• 1494-1503 : Christophorus Columbus, epistulae: anno 1494 ("relación del segundo viaje": Consuelo Varela, Juan Gil, edd., Cristóbal Colón: Textos y documentos completos [Matriti: Alianza Editorial, 1992] p. 240; die 7 Iulii 1503 (Navarrete, ed., 1858, p. 447; Varela et Gil, 1992, p. 487) ("... del axí, a qui deçimos pimienta, de que truxe el otro viaje a V. Al., aquí ay y abrá quanto V. Al. mandare, que les siembran y naçen en huertas"; "también todos conocieron la pimienta")
• 1494 : Didacus Álvarez Chanca, epistula de secunda navigatione Christophori Columbi, in Martin Fernandez de Navarrete, ed., Colección de los viages y descubrimientos vol. 1 (2a ed. Matriti, 1858) pp. 370-371 ("tienen por especia, por lo adobar, una especia que se llama agi, con la cual comen tambiem el pescado, como aves cuando las pueden haber, que hay infinitas de muchas maneras")
• 1494-1530 : Petrus Martyr ab Angleria, De orbe novo decades lib. 2 (= dec. 1 cap. 2) f. 7r; lib.5 (= dec. 1 cap. 5) f. 13r; dec. 5 cap. 9 f. 83r ("Sive ex granis ... gustare volueris, illustrissime princeps, tenuiter admoto labello pertingito: sunt nam, quamvis non noxia, ob nimiam tamen caliditatis acuitatem acria ... sed statim si forte eius degustatione lingua concoquatur, epota aqua asperitas illa tollitur"; Bartholomew in 1498, iguana feast ([versio Anglica 1555 "the ilande pepper"); "De pipere insulari continentique nunc parum. Nemora fructibus fulta piper gignentibus habent: dico piper quum non sit piper, quia piperis habeat vim et aroma, nec pipere vilius granum illud, vocant ipsi haxi ultima acuta, papaveris superat altitudinem") (Primae decadis editio 1511; editio 1516; versio McNutt)
• 1495 : Michael de Cuneo, "De novitatibus insularum Oceani Hesperii repertarum a don Christoforo Columbo Genuensi" (Guglielmo Berchet, ed., Narrazioni sincrone [Raccolta di Documenti e studi della R. Commissione Colombiana 2 iii. Romae, 1893] (pp. 95-107 apud Google Books)) (p. 100: "Ne le dicte isole sono ancora costi como rosa, chi fano il fructo longo como caniglie, piene d'una graneta mordente como il pepe: li dicti Camballi et Indiani lo mangiano como nuy le pome")
• 1506 : Girolamo Vianello, epistula (Guglielmo Berchet, ed., Narrazioni sincrone [Raccolta di Documenti e studi della R. Commissione Colombiana 2 iii. Romae, 1893] (pp. 185-187 apud Google Books)) (p. 187: "Ho visto ... varie cosse ... fra le altre piper mirabile, ma più grosso del nostro, como un biso mezano") [a smallish pea (Venetian dialect) -- so most likely he's talking about allspice]
• ante 1513 : Andrés Bernaldez, Historia de los reyes católicos (Fernando de Gabriel y Ruíz de Apodaca, ed. 2 voll. Hispali: Geofrin, 1870) vol. 1 p. 368, vol. 2 p. 33 (Antilles: "Y en las islas de estos Caribes hay ... muchas especias como es pimienta que quema y tiene mayor fuerza que la pimienta que usamos en España cuatro tantos, la cual todas aquellas gentes tienen por cosa muy provechosa y muy medicinal ..."; Hispaniola: "hay también pimienta muy buena, y quema dos veces mas que la que acá tomamos, críase en arbolillos como de hortaliza, es floja, no tan dura como ésta que acá viene por la vía de Alejandría, é mayor un poco, la cual tienen los indios por cosa muy medicinal y muy buena, é la siembran y cojen")
• post 1519 : "Relatione di alcune cose della Nuova Spagna e della gran città di Temestitan Messico" in Giovanni Battista Ramusio, ed., Navigationi et viaggi (Venetiis, 1555-1559) vol. 3 vol. 3 f. 306r; vol. 3 f. 255v editionis 1606 ("Hanno una sorte di pepe da condire che si chiama Chil, che niuna cosa mangiano senza esso")
• 1525 : Hernán Cortes Sesta [i.e. quinta] relacion (manuscripti saec. XVI imago 25, imago 33 (Martín Fernández de Navarrete, Colección de documentos inéditos para la historia de España vol. 4 (1844) (pp. 26, 36 apud Google Books); Pascual de Gayangos, ed., Cartas y relaciones de Hernan Cortés [Matriti, 1916] pp 405, 411; Pascual de Gayangos, interpr., The fifth letter of Hernan Cortes to the Emperor Charles V, containing an account of his expedition to Honduras [Londinii: Hakluyt Society, 1868] pp. 16, 25) (Iztapan: "donde hallé toda la gente que habia ido delante muy alegre, porque habian hallado muchos maizales, aunque no muy grandes, y yucas y agíes, que es un mantenimiento con que los naturales de las islas se mantienen, asaz bueno" [Navarrete's footnote here says "Ahinca é ages"] = "I there found the Spaniards in a high state of glee, owing to their having discovered, besides many maize plantations — though the grain had not yet reached its maturity — great abundance of yuca and agi, two plants which constitute the principal food of the people of the Islands, and make a tolerably good meal"; Çagoatespan: "Hallóse en él mucho maíz, mucho mas granado que lo de atrás, y yuca y agies y buenos pastos para los caballos" [Navarrete's footnote here says "Ages"] = "There was plenty of maize riper than that of other places, yuca and peppers, besides good pasture for our horses") Both are tendentious readings: the manuscript has "ages" twice, i.e. yams or sweet potatoes
• c. 1530 : Toríbio de Motolinía, Memoriales (Joaquín García Icazbalceta, ed., Memoriales de Fray Toribio de Motolinia [Mexicopoli, 1903] pp. 76, 78, 129, 134, 205, 291-292) (Gran fiesta en Tlaxcalla al demonio Camaxtle: "y en este ayuno no comian ají ó chilli, que es uno de los principales mantenimientos suyos, después de pan, y que más se usa en toda esta tierra y en las islas; y en este tiempo no se bañaban, que es cosa entre esta gente muy frecuentada, y aun se abstenían de se ayuntar con sus mujeres; pero los que tenian carne, en especial los hombres, podíanla comer ... y allegaban á ochocientos los que en este cruel día se sacrificaban; y después llevaba cada uno los muertos, según los vivos que habia traído, dejando alguna parte de aquella carne humana á aquellos achcauhtin ó ministros, y entonces todos comenzaban á comer su chile ó ají con de aquella carne"; "el dia de Pascua de Flores adelante, fué muy grande la ofrenda que el pueblo hizo para los pobres, ansí de maiz y frijoles, é ají, ovejas y puercos, como de gallinas de la tierra, que son grandes, y dan dos ó tres de Castilla por una de estas"; Cuando en las provincias de Tlaxcállan, Huexocinco y Cholollan querían promover á alguno hijo de señor á la dignidad y título de tecuitli: "Amasaban y cocian mucho pan de muchas maneras; pues de su vino no era la cosa que menos se gastaba: más tinajas y vasijas eran menester, que hay en un gran mercado de Zamora. Cacao molido para su bebida; aji, que era y es la especía de todos sus manjares; infinidad de piñas y sartales de rosas y cañutos de perfumes; y no se contentaban con la fruta de su tierra, mas traian más de la tierra caliente. De todas estas cosas se gastaba en mucha cantidad. La comida alcanzaba á pobres y á ricos. Más se gastaba en una fiesta de estas, que no gasta cuando se gradúa uno por examen de doctor ó de maestro en santa teología")
• 1535 : Gonzalo Fernandez de Oviedo y Valdés, Historia general de las Indias f. 75r ("Del axi. Axí es una planta muy conocida y usada en todas las partes destas Indias, yslas y tierra firme, y muy ordinaria e necessaria. Esta es la pimienta delos indios, y en todas sus labranças y huertos la ponen e crian con mucha diligencia y atencion, porque continuamente la comen con el pescado y con todos sus manjares. Y no es menos agradable a los christianos, ni hazen menos por ella que los indios [porque allende de ser muy buen espeçia da buen gusto e calor al estomago, e es sano, pero asaz caliente cosa el axí] ... Y enla verdade el axí es mejor conla carne y con el pescado que la muy buena pimienta. E ya llevan dello a España [y a Italia y a otras partes] por muy buena espeçieria ... Y desde Europa embian mercaderes y otras personas por ello y lo buscan con diligencia para su propria gula y apetite y porque han visto por esperiencia que es cosa muy saludable: en espeçial enel invierno e tiempo frio" [additamenta in editione 1851 e manuscripto c. 1555 demuntur])
• c. 1535 : Alonzo Enríquez de Guzmán (Hayward Keniston, ed., Libro de la vida y costumbre de don Alonso Enriquez de Guzmán [Matriti: Real Academia Española, 1960] (pp. 258, 266 apud Google Books) ("porque non comen sino leves viandas de calabazas y una manera de melones y batatas y otras yerbas cocidas, con una manera de especia que se llama aji, y esto con todas las cosas. Si alguna vez, aunque pocas, comen ovejas, que no hay otra carne, es cruda, y asimin=smo el pescado ..."; "y porque a/ la sazon entre/ con gran dolor de muelas ... quiero deciros el remedio para este dolor, porque no hay mejor cirujano que el bien acuchillado; y despues contare lo que con el Gobernador y ma/s me paso/; con lo que halle/ gran remedio fue/ meterme entre las /axi, que en la lengua de cristianos llamamos pimienta de las Indias"); Clements Markham, interpr., The life and acts of Don Alonzo Enriquez de Guzman, a knight of Seville, of the Order of Santiago, A.D. 1518 to 1543 [London: Hakluyt Society, 1862] pp. 91, 97) ("... living on such light food as gourds and batatas, cooked with a sort of spice called aji, which they use in all their dishes. Occasionally they eat meat and fish. The meat is from a strange kind of sheep, which can go without eating for fifteen days"; "To cure the toothache take some aji, which we call Indian pepper, and apply it to the tooth")
• c. 1536 : Bartolomé de las Casas, Apologética historia sumaria cap. 10 (M. Serrano y Sanz, ed., Historiadores de Indias vol. 1 [Matriti: Bailly-Baillière, 1909] p. 27) ("En todas las cosas que comían estas gentes, cocidas ó asadas ó crudas, echaban de la pimienta que llamaban axí, la última silaba aguda, la cual ya es en toda España conocida; tiénese por especia sana, según acá dicen nuestros médicos, y la mejor señal es comella mucho los indios, porque esto es cierto que en no comer cosa que sea dañosa eran temperatisimos. Hay tres especies de esta pimienta ó axi; la una grande, cuasi como un dedo y que llega á pararse muy colorado, y otra redonda, que parecen proprias cerezas, y esta especie quema más, y ambas las dichas son domésticas; la tercera es menudita como la pimienta que conoscemos, y ésta es toda silvestre que nasce sin sembralla en los montes. Y es aquí de saber, que sólo aquello es lo que quema en esta pimienta ó axi, conviene á saber, la simiente y unas listicas ó rayas ó cejas que hacen dentro los apartamientos donde suele estar la simiente; todo lo de en medio que no toca á las dichas rayas ó granitos de simiente, dulce y suave es")
• 1536 : Ioannes Ruellius, De natura stirpium libri III (Lutetiae) (pp. 379-380 apud Google Books) ("... piperis loco in condimentis apud quosdam creber invaluit usus, et iam culinae gratam palato acrimoniam experiuntur ... recentioribus Graecis capsicon appellatur quod semina in ordinem digesta quibusdam thecis involventibus quasi capsis congerantur")
• ante 1539 : Ferdinandus Columbus; Alphonsus Ulloa, interpr., Historie del S.D. Fernando Colombo, nelle quali s'ha particolare & vera relatione della vita & de' fatti dell'Ammiraglio D. Christoforo Colombo, suo padre, et dello scoprimento ch'egli fece dell'Indie Occidentali, dette Mondo Nuovo, hora possedute dal Sereniss. Re catolico (Venetiis: appresso Francesco de' Franceschi Sanese) f. 74r ("axi, che è il pepe, da loro usato, il qual molto abbrucia, parte lungo, e parte rotondo")
• 1539 : Hieronymus Bock, New Kreütter Buch pars 2 f. 86v; eiusdem Kreüterbuch (1551) ff. 350r-351r; eiusdem Kreutterbuch (1560) ff. 342-344 ("Von Teütschem Pfeffer. Im Herbst als ich umbherzoge aller hand frembder gewechs zü erforschen fand ich auch zu Speyer in des Erwürdigen herren von Lewensteyns garten / eyn schön lieblich gewechs ... die bletter vergleichen sich beinahe den gemeynen Nachtschatten blettern / wiewol schmaler unn spitziger / die blümlin waren bleych farb weiß / nit größer dann der gemeynen Nachtschatten / daraus folgten grüne schotten fingerslang / unnd ehe das sie zeittigten / wurden sie züvor am stam gantz schwartz / gar bald verwandelt sich die schwartze farb in Meng rott ... dise frücht hat vil breyten samen in jr verschlossen / der was weiß / unnd eyns hitzigen geschmack / scharpffer und hanniger dann keyn Pfeffer")
• 1539 : Francesco Vazquez de Coronado, "Lettere al Antonio di Mendozza" (8 Martii 1539) In Ramusio vol. 3 f. 354v ("Maiz, fasoli & axi, meloni & zucche, & copia grande di galline del paese" "Maiz, French peason, Axi or Pepper, Melons, and Gourds, and great store of Hennes of the countrey" in Hakluyt v 2II p. 363)
• ante 1542 : Codex Mendoza (liber pictus, c. 1534/1542) f. 51v-52r etc.; cf. Frances Berdan, Patricia Anawalt, The Essential Codex Mendoza (Berkeleiae, 1997) pp. 132-133 etc.
• 1542 : Leonhartus Fuchsius, De historia stirpium commentarii insignes pp. 731-735 ("Nomina. Siliquastrum convenientissimo nomine a Plinio ... dicta est herba haec, a siliquis nimirum magnis et oblongis quas producit. Eadem etiam ab eodem Piperitis, quod semen eius gustatum piperis saporem et acrimoniam prae se ferat, nominatur ... Sunt qui piper Hispanicum, alii piper Indianum, nonnulli etiam piper ex Chalechut vocant. Avicenna videtur appellare Zingiber caninum ... Locus. In Germania iam in fictilibus ac testaceis satum passim fere provenit. Perpaucis ante annis Germanis incognitum fuit. Tempus. Aestate quidem floret, atque mox decidente flore siliquae primum herbaceo, dein punicei aut fusci coloris subnascuntur, plenae semine. Temperamentum ... ut certe non temere plerique hic semine loco veri piperis utantur: easdem enim facultates haud dubie habet ...")
• ante 1548 : Pascual de Andagoya (Clements Markham, interpr., Narrative of the proceedings of Pedrarias Davila in the provinces of Tierra Firme or Castilla del Oro [Londinii: Hakluyt Society, 1865] [ ("This valley and district of Popayan is very beautiful and fertile. The provisions are maize, and certain roots called papas which are like chestnuts, and other roots like turnips, besides many fruits. But their chief provision is the wine which they make from maize in that land. It is made from a kind of maize called niorocho, a very small hard grain, which is reaped two months after sowing. They also make very good bread of it, and wine, honey, oil, and vinegar. In all the provinces of this government they have these provisions, and in some of them they also have aji and yucas ... They make chicha") Error by Markham: the Spanish says ages, yams or sweet potatoes
• 1548 : William Turner, The Names of Herbes in Greke, Latin, Englishe, Duch and Frenche (Londinii: John Day, 1548) (s.v. "Piperitis" apud Google Books); recensio Michiganensium ("the herbe groweth in certeyne gardines in Englande ... Indishe pepper")
• 1548 : Petrus Andreas Matthiolus, I discorsi ... nelle sei libri di Pedacio Dioscoride Anazarbeo della materia medicinale (editio 1548) lib. 1 cap. 5 (pp. 13-14); (editio 1557) (p. 24); (editio 1559) (p. 25); (editio 1563) (p. 25); (editio 1573) lib. 2 cap. 148 (p. 405 apud Google Books); (editio 1585) (pp. 608-609) (new woodcuts?); idem, Commentarii in libros sex Pedacii Dioscoridis Anazarbei de Materia Medica (editio 1574) lib. 2 cap. 153 pp. 434-437
• 1550 : Hieronymus Cardanus, De subtilitate pp. 197-198 ("... siliquis oblongis, magnis ac rubentibus admodum ut purpura, cum non levi splendore, ut virulentum quid referant, semine intus flavescente molli, adeo acri ut longe piper superet ... acrius etiam urget, dum immatura est, siliqua et ipse cortex siliquae; unde tametsi in usum venerit, ex Hispaniola insula orbis alterius in nostrum adiecta, anno MCCCCLXXXXIII, veneni haud est expers")

Post 1550

• 1552 : Francisco López de Gómara, La istoria de las Indias y conquista de Mexico (Caesaraugustae: Agustín Millan, 1552) f. 12r (1554/1552: "Finalmente el entro en la corte con mucho desseo y concurso de todos a tres de Abril, un año despues que partio della. Presento a los reyes el oro y cosas que traya del otro mundo. Y ellos y quantos estavan delante se maravillaron mucho, en ver que todo aquello, exceto el oro, era nuevo, como la tierra donde nascia. Loaron los papagayos por ser de muy hermosas colores. Unos muy verdes, otros muy colorados, otros amarillos con treynta pintas de diversa color: y pocos dellos parecian a los que de otras partes se traen. Las hutias, o conejos eran pequeñitos, orejas y cola de raton, y el color gris. Provaron el axi, especia de los Indios [que les quemo la lengua (omitted in 1555)]: y las batatas, que son rayzes dulces. Y los gallipavos, que son mejores que pavos y gallinas. Maravillaronse que no huviesse [vuiesse 1552 and Bellero] trigo alla: sino que todos comiessen pan de aquel mayz. Lo que mas miraron fue los hombres, que trayan cercillos de oro en las orejas y en las narizes; y que ni fuessen blancos, ny negros, ny loros: sino como tiriciados, o membrillos cochos". French 1569: "Ils esprouverent l'axies, qui est une des sortes d'espice qu'usent les Indiens, laquelle leur brusloit la langue"; (Italian 1560 p. 22 apud Google Books): "Provorono lo axi, specie de gli Indiani, che gli brusciò la lingua")
• 1552 : Conradus Gesnerus, Thesaurus Euonymi Philiatri De remediis secretis. Tigvri: per Andream Gessner. F. & Rodolphum Vuyssenbachium pp. 482-483 ("Oleum ego parare soleo ex seminibus et siliquis rubentibus capsici, siue cardamomi Arabici; aut siliquis eius solis, in oleum iniectis, quod pro oleo de piperibus, aut etiam de euphorbio substitui potest, si maiore copia iniiciatur. Pipere enim longe vehementius est. Apud nos (piper rubrum uocant, uulgo aliqui non recte siliquastrum) paucae siliquae maturescunt propter frigus autumni praeproperum. Sed immaturae etiam siliquae in hypocaustis aliquot diebus suspensae siccataeque, ad oleum recte addentur. Satis enim acrimoniam habet: quam in tota planta nullam esse usquam, cum et radicis fibrae minima et sine sapore sint, et folia caulisque insipida: in siliquis uero tam excellentem, res digna admiratione est. Sunt qui propter uehementem eius calorem uenenis fere adnumerent, ut Cardanus, quod ego non laudo. Neque ignem aliquis uenenatum dixerit, quantumcunque urat: cum nullam praeterea qualitatem uenenosam habeat. Capsici quidem huius tum seminibus tum siliquis etiam ipse sine noxa usus sum in iusculis, sed perexigua quantitate")
• 1553 : Amatus Lusitanus, In Dioscoridis Anazarbei de materia medica libros quinque enarrationes eruditissimae (Venetiis, 1553) lib. 3 no. 78 (pp. 14, 267 apud Google Books) (Ruellius citatur)
• 1553 : Pedro de Cieza de León, Parte primera dela chronica del Peru (Hispali: en casa de Martin de Montesdoca, 1553) cap. 65 ("Y si ... alguna muger paria de un vientre duas criaturas, o con algun defecto ... ayunavan sin comer agi ni bever chicha")
• circa 1553 : Pedro de Cieza de León, Las guerras civiles Peruanas in Carmelo Saenz de Santa Maria, ed., Obras completas (Matriti, 1984-1985) vol. 1 p. 181 (fiesta de Hatun Raimi, end of August when the maize harvest was finished: "Se dice que ayunaban diez o doce días, absteniéndose de comer demasiado y no dormir con mujeres, y beber solamente por la mañana, que es quando ellos comen, chicha, y después, en el día, tan solamente agua, y no comer ají, ni traer cosa en la boca")
• 1554 : Rembertus Dodonaeus, Posteriorum trium de stirpium historia commentariorum imagines (pp. 181-183 apud Google Books); eiusdem Histoire des plantes (1557) pp. 441-442
• 1554 : Franciscus Cervantes de Salazar; Joaquín García Icazbalceta, ed. et interpr., México en 1554. Tres diálogos latinos que Francisco Cervántes Salazar escribió é imprimió en México en dicho año. Mexicopoli: Andrade y Morales pp. 292-293 ("Calidissimis, pipere quodam, quod axi dicitur, conditis, cibis vescebantur = Usaban alimentos muy cálidos, condimentados con una especie de pimienta que llaman ají")
• 1555 : Alonso de Molina, Aqui comiença un vocabulario enla lengua castellana y mexicana (Mexicopoli: Iuan Pablos); ff. 30r, 196v ("Axi, pimienta de la tierra: chilli; Pimienta, especie conocida: castilan chilli")
• 1555 : David Kyberus, Lexicon rei herbariae trilingue ... item Tabulae collectionum (Argentinae: apud Wendelinum Rihelium, 1555) (pp. 512, 526, 535-543 apud Google Books); Casparus Wolphius, De stirpium collectione. Tiguri: in officina Froscho, 1587 (ff. 65v-66r apud Google Books) (the later is a rearrangement of the Tabulae in the earlier, and both acknowledge Gesner) (1587: "Capsicum, cardamomum Arabicum, floret Augusto ... Cardamomum Arabicum, vulgo piper rubrum, floret Septemb. In nostris hortis florere ante hyemem (Octobri) non desinit, fructus interim maturans. In fine Septemb. vel Octobri potius fructum edit")
• ante 1557 : Gonzalo Fernandez de Oviedo y Valdés, La historia general delas Indias (José Amador de los Rios, ed., Historia general y natural de las Indias, islas y tierra-firme del mar Océano (4 voll. Matriti: Real Academia de la Historia, 1851-1855 vol. 1 p. 275, 279, 308, 527, vol. 2i p. 133, 219, vol. 2ii p. 498, 535-536, vol. 3 p. 51, 218, 225 ) (Vol. 1: "Axi es una planta muy conosgida é usada en todas las partes destas Indias, islas é Tierra-Firme, é provechosa é nesgessaria, porque es caliente é da muy buen gusto é apetito con los otros manjares, assi al pescado como á la carne: é es la pimienta de los indios, y de que mucho caso hagen, aunque hay abundangia de axi, porque en todas sus labranzas é huertos lo ponen é crian con mucha diligencia é atengion, porque continuamente lo comen con el pescado y con los mas de sus manjares. E no es menos agradable á los chripstianos, ni hagen menos por ello que los indios, porque allende de ser muy buen espegia, da buen gusto é calor al estómago; é es sano, pero asaz caliente cosa el axi. Esta es una planta tan alta como ó la ginta de un hombre, é algún género de axi hay tan alto ó mas que la estatura de un hombre bien alto; mas en esto del grandor, mucho va en ser la tierra donde se pone fértil ó delgada, ó ser regada; mas comunmente el axi es tan alto como ginco ó seys palmos, poco mas ó menos, é hagen un pié copado é de muchas ramas. La flor del axi es blanca y pequeña; no huele, pero el fructo es á la vista en diferentes maneras é proporgiones, y en efecto todo axi quema mucho como la pimienta, é alguno dello mas. Echa unos granos ó vavnas (mejor digiendo) huecas é coloradas, de muy fino color, é algunas dellas tan grandes como un dedo de luengo é gruesso. Otro axi hay que echa estos granos colorados é redondos, ó tan gruessos como guindas, ó algunos mas é menos. Otro hay que lleva estos granos verdes, pero menores que los susodichos, é assi, segund el género del axi ó la tierra donde se pone, assi es mayor ó menor, ó colorada ó verde la fructa, porque no la esperan á que madure. Otro axi hay que echa los granillos verdes é muy pequeños: otro los echa pintados de negro, que tira á azul escuro, no todo el grano, sino alguna parte dél. Algún género hay de axi que se puede comer crudo, é no quema. De las hojas del axi se liage tan buena ó mejor salsa al gusto que la del perexil, desliéndole con el caldo de la olla de carne; pero la una salsa es fria é la otra caliente; y en la verdad el axi es mejor con la carne é con el pescado que la muy buena pimienta. Llévasse á España é á Italia é á otras partes por muy buena espegia, é es cosa muy sana, é búllanse los hombres muy bien con ello en todas las partes donde lo alcangan: é desde Europa envían por ello mercaderes é otras personas, élo buscan con diligengia para su propria gula é apetito; porque se ha visto por experiengia que es cosa muy saludable, é en espegial el tiempo del invierno é tiempo frió, porque de sí mismo es frió á lo que algunos porfían, y á mi paresger, es caliente é mucho"; p. 279 "Son los indios muy amigos de comer hiervas cogidas, y en Tierra-Firme llámanlas yracas, que es lo mismo que degir hiervas; porque aunque son conosgidas entre ellos é tienen sus nombres proprios é particulares, quando las nombran juntas digen yracas, que es lo mismo que degir hiervas. É las que tienen por sanas y experimentadas para su comer, juntas de muchos géneros, las cuegen y hagen un potaje que paresge espinacas guisadas, y echan assi mismo flores de otras, é assi toda aquella mezcla llaman ellos yracas, é assi hagen sus potajes. A lo menos en Tierra-Firme, donde algunos chripstianos ó por nesgessidad y hambre, ó porque otros son amigos de probarlo todo, estiman este potaje é léanle é aun le continúan, digen que se hallan bien con él, y ellos acresgientan en este potaje calabagas é axi (que es la pimienta que tengo dicho), é quando tiene todo esto, es buen potaje. Este nombre yraca es de la lengua de Cueva, en Tierra-Firme, en la gobernagion de Castilla del Oro"; p. 308 "Llágese assi mismo buen vinagre destas giruelas, é buena salsa verde con ellas é con las hojas del axi"; pp. 526-527 "É assi cómo fué dicha la missa, truxeron ciertos gesticos bien fechos, uno con pasteles de pan de mabiz, llenos de carne corlada, tan menuda que no se supo entender qué carne era; y otro de panegicos de mahiz y otros dos de bollos de mahiz, y presentáronlo al general, é él lo dio a los compañeros que lo comiessen, é assi se hizo: é todos loaban aquel manjar, é paresgia que oslaban con espefias en el sabor aquellos pasteles, porque assi mismo por de dentro estaban colorados é tenían mucho axí. É tras aqueste almuerco ...") (Vol. 2 p. 133: "pero yo creo que propriamento quiere degir caribe fuerte ó bravo en aquella costa ó parte de la Tierra-Firme, y aun en aquestas mismas islas; porque quando uno come axi y quema mucho, ó sorbe alguno caldo que quema mucho, digo: muy caribe está"; p. 219 "Delante de su escuadrón traían dos mancebos con fuego en unos tiestos á manera de caguelas en la una mano y en la otra axí molido; y echábanlo en el fuego, para que cómo estaban á sobreviento, diesse el humo á los chripstianos en las narices, lo qual no los daba pequeño empacho"; p. 498 "Assi que , salido el sol , vinieron indios para llevar las cargas de los chripstianos, é los chripstianos decíanles que truxessen de comer; é los indios, sonriéndose, decían entre sí: «Para qué quieren comer estos, pues que presto los han de comer á ellos cocidos con axí»"; p. 535 "Su comida, por la mayor parte, es hierbas cocidas con axí, é pan") (Vol. 3 pp. 51-52: "F. Esta carne humana que comés ¿cómo lo hagés , si es á falta de manjares, ó por qué? Y. Cómo se hage es que se corta la cabega al que ha de morir , é hágesele el cuerpo pequeños pedagos , é aquellos échanse á coger en ollas grandes , é allí échase sal é axi é lo ques menester para guisarlo. Después de guisado, traen geboUos de mahiz , é con mucha alegría golosa siéntanse los cagiqucs en sus duhos, é comen de aquella carne, é beben masamorra é cacao. É la cabcfa no la cuesgen ni assan ni comen ; pero pénese en unos palos que están fronteros de los oratorios é templos. Y esta es la gerimonia que tenemos en comer de aquesta carne"; p. 156 "También dixo que halló en estos dos pueblos dos casas llenas de calcado é panes de sal é axi por munición é depóssito para la hueste de Atabaliba , con otras muchas cosas"; p. 218: "Hay axi mucho é de muchas maneras, assi colorado como verde é amarillo, 6 redondo é luengo é menudo é de todas las otras maneras que se halla en estas partes"; p. 225: "A estos templos ofrcsf en oro 6 plata é ropa : los sacerdotes dellos andan vestidos de blanco, c no se echan con muger, é viven castos (segund ellos di(;en): no comen axi ni sal")
• 1557 : Hans Staden, Warhaftige Historia und Beschreibung eyner Landtschafft der wilden, nacketen, grimmigen menschfresser Leuthen in der Newenwelt America gelegen lib. 2 cap. 11, cap. 38; p. 110, p. 132 versionis Latinae 1592 ("... thun sie gmeynlich grünen Pfeffer darin, und wann es zimlich gahr ist, heben sie es auss der Brüe, und machen dann eynen dünnen bret darauss, den heyssen sie Mingau, drincken in auss Kürbessen, welcke sie vor gefesse haben = Quicquid coquant, siue carnes siue pisces fuerint, ut plurimum pipere viridi condiunt: vbi coctio fere consummata est, ex iure depromunt, et in liquidam pultem redigunt (mingau eam vocant) quam ex cucurbitis, quibus pro vasis vtuntur, sorbent"; "Duo genera piperis illic sunt, alterum flauescens, alterum vero rubescens, eodem fere modo ac forma succrescentia; dum viret cynosboti [Hagenputten] habet magnitudinem; frutex per se humilis est, sesquicubitum altus, foliis exiguis, sed abundans pipere, quod acriter in ore mordicat [ist scharpff in dem Munde]: maturum decerpunt, et sole expositum siccant [trucknen inen in der Sonnen]. Est et tertium genus piperis, sed minoribus granulis, a praeditis non multum dissidens, quod similiter sub sole torretur")
• 1557 : Iulius Caesar Scaliger, Exotericarum exercitationum liber quintus decimus, de subtilitate, ad Hieronymum Cardanum (ff. 200v-201r apud Google Books) (ad Cardanum: "Canis penem Vascones vocant (honor sit auribus), foede quidem sed non inepte, a siliquae facie. Quod vero ais veneni non expertem esse, id equidem nescio. Illud scio: non solum fossores, ablaqueatores, pastinatores nostros et iusculis et pulmentis eius sapore acribus mirifice delectari; sed etiam sanctissimos patres Franciscanos non solum in hortis alere ad spectaculum, sed etiam in culinas atque ad mensas transferre, ut eius refrigerationibus extincta proritatione castiores evadant")
• 1557 : Rembert Dodoëns; Charles de l'Escluse, interpr., Histoire des plantes pp. 441-442 (imagines manu tinctae)
• 1558 : André Thevet, Les Singularitez de la France antarctique, autrement nommée Amérique (Lutetiae) f. 92r ("Il s'apporte aussi de là certaine espice qui est la graine d'une herbe ou arbrisseau de la hauteur de trois ou quatre pieds. Le fruit ressemble à une freze de ce païs, tant en couleur qu'autrement. Quand il est meur il se trouve dedans une petite semence comme fenoil. Nos marchans Chrestiens se chargent de ceste maniere d'espice, non toutefois si bonne que la maniguette qui croist en la coste de l'Ethiopie et en la Guinée: aussi n'est elle à comparer à celle de Calicut ou de Taprobane. Et noterez en passant que quand lon dit l'espicerie de Calicut il ne faut estimer qu'elle croisse là totalement ...")
• 1558 : Francesco Petrollini? En tibi perpetuis ridentem floribus hortum (herbarium manuscriptum apud Naturalem) f. 318 no. 499 ("silig vastrum")
• 1559 : Maturino Gilberti, Vocabulario en lengua de Mechoacan (Mexicopoli: en casa de Juan Pablos Bressano, 1559) pars 1 ff. 11v etc. ("caxundini: morder comiendo axi seco; pameni: doler; pumbacata: axi assi desmenuzado; thzirapz: axi verde; thzirita: corona de axi; tziquimarandeni: heder el humo de axi o de cosa assi; vihtzicauas: axi pequeñito; xuri: axi de poco valor") pars 2 ff. 24 etc. ("agua de axi: ytsi pameri; axi, pimienta de la tierra: cauas, vihtzicauas; bevida de cacao con axi: cauas hucari cahequa; coger axi: cauas picunstani; especie de especiero: castillapu cauas, especiero, que las vende: cauas ynspequareti, especieria, lugar donde las venden: cauas ynspequarequaro; pimienta especie conocida: castillanapu cauas; manjar de chilli: cauas atapaqua, cueperi; quemar alguna cosa como pimienta o axi: pameni")
• c. 1560 : Francisco Cervantes de Salazar, Cronica de la Nueva España (M. Magallón, ed., Cronica de la Nueva España que escribió el Dr. D. Francisco Cervantes de Salazar [Matriti: Hispanic Society of America, 1914] pp. 15-16, 236, 254, 463, 471, 605, 690, 742 ("El agí sirve de especia en estas partes; es caliente, ayuda á la digestión y á la cámara; es apetitoso, y de manera que los más guisados y salsas se hacen con él; usan del no menos los españoles que los indios. Hay unos agíes colorados y otro amarillos, éstos son los maduros, porque los que no lo son, están verdes; hay unos que queman más que otros. Los tomates ... échanse en las salsas y potajes para templar el calor del agí. ... Los indios taxcaltecas y cempoaleses tuvieron aquel día por muy festival, porque no dexaron cuerpo de aquellos señores que no comiesen con chile y tomate")
• ante 1561 : Bartolomé de las Casas; Marqués de la Fuensanta del Valle, José Sanchez Rayon, edd., Historia de las Indias. 5 voll. Matriti, 1875-1876 Vol. 1 pp. 329, 391, 438, vol. 3 p. 292, 322, 445,vol. 5 pp. 304-305, 319, 400, 502-506 ("la pimienta montés de aquestas tierras, que llaman axí")
• 1561 : Conradus Gesnerus, "De hortis Germaniae" in Valerius Cordus, Annotationes in Dioscoridis ... [etc.] f. 272b "Piper Indicum, capsicum ... piper Hispanicum, Calecuticum, Bresilicum"
• 1562 : Hieronymus Cardanus, Somniorum synesiorum, omnis generis insomnia explicantes libri IIII. Basileae: per Henricum Petri (p. 104 apud Google Books) ("Acria autem, amara: ut piper rubrum, quod in siliquis habetur, mortem per acerbissimos dolores nunciat")
• 1565 : Nicolaus Monardes, Dos libros. El uno trata de todas las cosas que traen de nuestras Indias Occidentales quaternion f 6 ("Pero es specie excelentissima, la qual es conocida en toda España, porque no ay jardin no huerta no maceton que no la tenga sembrada por la hermosura del fructo que lleva ... Usan dellos en todos los guisados y potages, porque haze mejor gusto que la pimienta comun; hecho tajadas y echadas en caldo, es salsa excelentissima, usan dellos en todo aquello que sirven las especies aromaticas qu traen de Maluco y de Calicud. Defieren en que las dela India cuestan muchas ducados: estotra no cuesta mas que sembrarla, porque en una planta ay especias para toda el año con menos daño y mas provecho")
• 1566 : Diego de Landa, Relación de las cosas de Yucatán (José María Asensio, ed., Relaciones de Yucatán [Matriti: Sucesores de Rivadeneyra, 1898] pp. 267-408, vide pp. 317-318, 334, 348, manuscripti imagines 41-42, 53, 61 ("Que el mantenimiento principal es maíz del qual hazen diversos manjares y bevidas ... y que de lo mas molido sacan leche y la coajan al fuego, y hazen como poleadas para las mañanas y que lo beuen caliente, y sobre lo que sobra de las mañanas echan agua para beuer entre dia, porque no acostumbran beuer agua sola, que también lo tuestan y muelen y deslian en agua, que es muy fresca beuida, echándole un poco de pimienta molida [a copyist's error? Brasseur de Bourbourg and the manuscripts have "pimienta de Indias": "molido" occurs just below] ó de cacao ... Que por la mañana toman la beuida caliente con pimienta como está dho. y entre dia las otras frías, y á la noche los guisados , y que si no hay carne hazen sus salsas de la pimienta y legumbres"; "Que las abstinencias que comunmente hazian eran de sal en los guisados y pimienta, lo qual les era graue, y abstenianse de sus mujeres para la celebración de todas sus fiestas"; "Si las veen alçar los ojos las riñen mucho y se los untan con pimienta, que es grave dolor, y si no son honestas las aporrean y untan con la pimienta en otra parte por castigo y afrenta"
• ante 1569 : Bernardinus de Sahagun, Historia general de las cosas de Nueva España lib. 10 f. 48v-49r (Charles E. Dibble, Arthur J. O. Anderson, edd., Florentine Codex: Book 10: The People [Santa Fe: School of American Research, 1961] pp. 67-68)

Book 4/5 [=part v/vi] p. 118 ("And the women only drank a gruel, perhaps a gruel of wrinkled chia cooked with maize, or a drink of pinole mixed with chia ... They gave them this topped with honey, or with chilis [chilpanj], yellow chilis ["chilcozpanj], flea-chilis ["chiltecpimpanj], or hot green ones [chilchopanj], or with squash seeds on it")

Book 4/5 [=part v/vi] p. 123 (Preparations for a feast: "Some cooked stews, or roasted chiles — different kinds of chiles [chilixca, chichilixca])

Book 6 [=part vii] p. 124 ("You must drink and eat slowly, calmly, quietly. You must not screw up the tortillas; you must not scrape the sauce bowl [molcaxic] or empty the basket. Do not allow yourself to choke on the food or to cough")

Book 9 [=part x] p. 48 (Preparing feast for "bathing" and sacrificing slaves [cf. book 2 ch. 34?]: "And then he prepared all the grains of dried maize which would be needed. In wooden bins he put them. And the beans also he piled into wooden bins, and the wrinkled chia [and] small chia seeds. Using bins he placed about all things required to assist them, that they might not go hungry. . . . And chiles he placed in [containers of] matting; and he laid out salt, perhaps forty or sixty [jars of it]. And he arranged to buy tomatoes; daily he bought tomatoes with perhaps twenty small capes [one small cape =100 cacao beans]. And then he provided turkeys, perhaps eighty or a hundred of them. And then he bought dogs to provide the people as food, perhaps twenty or forty. When they died, they put them with the turkeys which they served; at the bottom of the sauce dish they placed the dog meat, on top they placed the turkey as required. And then he provided the cacao beans, perhaps twenty sacks of them, as required. And then he provided the chocolate beaters, perhaps two or four thousand of them; then the sauce dishes, the large baskets, the earthen cups, the merchants’ plates, the wood, the charcoal"), p. 67 ("Thereupon he went to his home, and when he had gone they prepared his bathed one: they cooked him in an olla. Separately, in an olla, they cooked the grains of maize. They served his flesh on it: they placed only a little on top of it. No chili did they add to it; they only sprinkled salt on it. Indeed all his kinsmen ate of it. Thus ... it was done in days of old ... in the month of Panquetzaliztli")

Book 10 [=part xi] pp. 67-68: ("The chili seller, either a grower or a retailer, sells mild red chilis [texochilli], broad chilis [chilpatlaoac], hot green chilis [chilacatl], yellow chilis [chilcoztli], cuitlachilli, tenpilchilli, chichioachilli. He sells water chilis [achilli], conchilli; he sells smoked chilis [pucheoac], flea-chilis [chiltecpin], tree chilis [quauhchilli], thin chilis [pitzaoac chilli], those like beetles [temoltic]. He sells hot chilis [totocuitlatl chilli], the early variety [tzinquauhio], the hollow-based kind [tzincoionqui]. He sells green chilis [chilchotl], sharp-pointed red chilis [milchilli], a late variety [tonalchilli], those from Atzitziuacan, Tochmilco, Huaxtepec, Michoacan, Anauac, the Huaxteca, the Chichimeca. Separately he sells strings of chilis [chilçolotl], chilis cooked in an olla [chilpaoaxtli], fish chilis [chilmichi], white fish chilis [chilamilotl]. The bad chili seller sells chili [which is] stinking, sharp to the taste, evil-smelling, spoiled; waste from the chilis, late-formed chilis, chaff from the chilis. He sells chilis from the wet country, incapable of burning, insipid to the taste; unformed, not yet firm, immature; those which have formed as droplets, as buds")

Book 10 [=part xi] p. 52: ("The cook is one who makes sauces, who makes tortillas ... twisted tortillas, tortillas twisted around chili [tlailacatzoa, tlachililacatzoa] ... She dilutes sauces, she cooks, she fries, she makes juices")

Book 10 [=part xi] pp. 69-70: ("The tortilla seller sells ... tamales cooked in an olla -- they burn within; grains of maize with chili, tamales with chili [chiltamalli], burning within ... tasty, very tasty, very well made, of pleasing odor, of very pleasing odor; made with a pleasing odor, very savory. Where tasty -- chili, salt, tomatoes, gourd seeds, shredded, crumbled, juiced ... The food seller sells tortillas [tlaxcalli] ... chili with maize [chillaioio], tortillas with meat and grains of maize, folded, doubled over, doubled over and salted, doubled over with chili [chillamatzoalli], wrapped with chili [chillailacatzolli] -- chili-wrapped, gathered in the hand ... He sells foods, sauces [molli], hot sauces [tlemolli]; fried food, olla-cooked food, juices, sauces of juices, shredded food with chili [tlamatilolli chillo], with gourd seeds, with tomatoes, with smoked chili [pucheoacaio], with flea-chilis [chiltecpiio], with yellow chilis [chilcozio], with mild red chilis [texiochillo], with an early variety of chili [totocuitlaio], with green chilis [chilchoio], with large tomatoes. He sells roasted meat, barbecued meat, barbecue sauce, chili sauce [chilmolli], mild red chili sauce [texiochilmolli], yellow chili sauce [chilcozmolli], flea-chili sauce [chiltecpinmollin], sauce of an early variety of chili [totocuitlatl molli], sauce of smoked chilis [[pucheoac chilmolli] ... ")

Book 10 [=part xi] p. 93: ("The atole seller sells ... chili atole [chilatolli] ... boiled chili atole [chilpoçonalli] ... The seller of fine chocolate ... sells ... chili water [chilatl]")

• 1571 : Petrus Pena, Matthias de Lobel, Stirpium adversaria nova p. 134 ("Capsicum: Coepit nostra memoria ista perpulchra planta adferri ex Goa et Calecutiis oris in Europam, ubi piperis vicem explet, et voluptati in hortis pensilibusque vasis apud Gallos et Germanos est spectatori triplicis differentiae ... iuscula et condimenta colore croceo et gustu pipereo commendat"); anno 1576 titulo Nova stirpium adversaria p. 134 (sine mutatione?)
• 1571 : Alonso de Molina, Vocabulario en lengua castellana y mexicana (Mexicopoli: en casa de Antonio de Spinosa); textus pars 1 f. 106v, pars 2 ff. 20v-21r, 56v ("Salsa o potaje de chilli: chilmulli, salsa de axi seco: texochilli / chilatl, chilauia.nitla, chilcacahuatl, chilchomulli, chilchotl, chilço.ni, chilçolloni / chilçouani, chilcuema, chilhuia.nitla, chilli, chillinicaaquia, chillo, chillocacahuatl, chillotia.nitla, chilmulcaxitl, chilmulli, chilteca, chilteco, chiltequi.ni, chiluacmulli / milchilli")
• 1572 : Girolamo Benzoni, La historia del Mondo Nuovo (Venetiis: sed prima editione 1565) ff. 63v, 74r, 103v ("il pepe del paese ... il suo pepe"); (pp. 160 et 165 versionis Latinae apud Google Books) (pp. xc et cxxxix versionis Theodiscae) (pp. 20 et 24 versionis Francogallicae) (pp. 23 et 25 versionis Batavae)
• 1572 : Pedro Sarmiento de Gamboa, Indica (Clements Markham, interpr., History of the Incas by Pedro Sarmiento de Gamboa. Londinii: Hakluyt Society, 1907 pp. 45-58; more reliable, Brian S. Bauer, Vania Smith, Jean-Jacques Decoste, interprr., The history of the Incas, by Pedro Sarmiento de Gamboa [Austinopoli: University of Texas Press, 2007] pp. 66-68 et alibi) (De Ayar Uchu)
• 1572 : Jean Des Moulins, interpr.; Pierre André Matthiole, Commentaires de M. Pierre André Matthiole médecin Senois sur les six livres de Ped. Dioscoride Anazarbéen de la matière médecinale. Lugduni: Guillaume Rouille, 1572 (p. 342 apud Google Books) ("Poivre Indic")
• 1574 : Nicolaus Monardes; Carolus Clusius (ed.), De simplicibus medicamentis ex occidentali India delatis quorum in medicina usus est pp. 71-74 ("Capsicum hoc, seu piper Indicum (Americum potius) diligentissime colitur tota Castella cum ab hortulanis tum a mulieribus in fenestris aedium suarum. Etenim eo utuntur per totum annum cum virente tum sicco pro condimento et pipere. Spectatur varia (ut noster auctor ait) forma, sed et haec omnia genera aliquando vidi colore flavescente in Lusitania, monasterio quodam circa Olysiponem. Aliud Capsici genus observavi in nonnullis Lusitaniae locis, fruticosum, cubitalibus ramis … fructu in longis pediculis parvo, per initia viridi, deinde nigricante, ubi maturuit rubro … tam fervidi gustus ut fauces aliquot dies incendat gustatum … Illi vocant pimienta de Bresil, hoc est piper Brasilianum, in qua provincia abundanter nasci multiplicique in usu intelligo")
• 1575 : André Thevet, La cosmographie universelle (Lutetiae: G. Chaudière, 1575) vol. 2 tom. 4 f. 938v-939r ("Ce toucan ... mange aussi de certain poivre long et rouge, duquel se trouve deux especes, l'un plus long que l'autre, et le plus petit est fait tout ainsi qu'une fraise, un peu toutesfois plus pointu, et se nomme quéin apoua: le plus grand s'appelle en leur patoys quéin boucoup. De ce poivre se nourrit non seulement le toucan, ains encopre un autre oyseau, que les sauvages appellent suuiath, lequel est de la grandeur d'un merle ... Quand ces oyseaux ont mangéde ce poivre, en quelque lieu qu'ils fientent ... ceste matiere, bien digeree et cuitte ou non, ne faudra de prendre en terre et se convertir en herbe, tout ainsi que si lon y avoit semé de ce mesme poivre susnommé, et devient ceste herbe, haulte d'une couldee et demye et davantage quelquefois"), f. 949r ("ioncure")
• 1575 : Lorenzo Pérez, Libro de Theriaca. Toleti: en casa de Juan de Ayala (pp. 285-286 apud Google Books) ("pimiento de las Indias, siliquastro, capsico"); De auctore
• 1576 : Matthias de Lobel, Plantarum seu stirpium historia p. 173 ("Capsicum"), 617
• 1577 : John Frampton, interpr.; Nicolaus Monardes, Ioyfull newes out of the newe founde worlde. Londinii (f. 20r editionis 1580 apud Google Books) ("Of the peper of the Indias") f. 20v editionis 1596
• 1578 : Juan de Cordova, Vocabulario en lengua çapoteca (Mexicopoli: por Pedro Ocharte y Antonio Ricardo) f. 49v, 315r etc. ("Axi pimienta: quijña"; "Pimienta especia conocida: quijña castilla"))
• 1578 : Jean Léry, Histoire d'un voyage fait en la terre du Bresil (Rupellae: Antoine Chuppin) p. 216 ("du poyvre long ... le pillant et broyant avec du sel, et appelans ce meslange Ionquet, ils en usent comme nous faisons du sel sur table ..."); similiter editione 1580 pp. 191-192; editione 1585 pp. 205-206 productius; unde versione Latina 1586 Urbani Calvetonis pp. 166-167)
• ante 1579 : Didacus Duran, Historia de la Indias: (manuscriptum saec. XIX) (Fernando Horcasitas, Doris Heyden, interprr., Book of the Gods and Rites, and The Ancient Calendar [Norman: University of Oklahoma Press, 1971)
• 1579 : "Relación del pueblo de Dohot y Cabecera de Tetzimin" (José María Asensio, ed., Relaciones de Yucatán [Matriti: Sucesores de Rivadeneyra, 1898] p. 217 ("El grano conque hazen pan en esta tierra es el que llaman mayz, que en lengua destos yndios llaman yxim, demás de hacerse del pan, se haze un brebaje que se llama ça que es a manera de poleadas y hechado en un baso de una fruta que hecha un árbol en esta tierra rredondo que se llama luch, y desta fruta de cada una de ellas cortada por medio sacan dos vasos y esto les sirve de bever con ellas aquí hechas poleadas y encima le hechan un poco de agí que en esta lengua se llama yc e quando van a su labranzas llevan un calabago desto lleno y con esto se sustentan todo el dia hasta que buelven a sus casas y quando van camino llevan una pella deste maiz cozido molido hecho masa y desliendo con la mano en uno destos luches que sienpre llevan consigo en agua e aquello beven e con esto se sustentan tres o quatro dias sin comer otra cosa")
• ante 1581 : Didacus Duran, Historia de las Indias de Nueva-España y islas de Tierra Firme; relacion de su idolatria y de su calendario manuscriptum f. 77r (cf. etiam editio Mexicopoli, 1867-1880: vol. 1 p. 157, 171, 211, vol. 2 p. 95, 274 et alibi) ("chile chico y grande" ... [tributo:] "chile de diferentes especies y maneras que ay dello y se cria en esta tierra, que á ellos les sirve para diferentes modos y maneras de guissados que guissan, con lo qual los diferencian y nonbran" ... "unos guisados de chile")
• 1582 : Ulysses Aldrovandus, Elenchus plantarum omnium quae in studiosorum horto publico, cui ipse praeest, terrae gremio fuere commissa ab anno 1568, quo primum fuit extructus, usque ad 1582 (manuscriptum) ("Capsicum brasilianum") (fide Federica Rotelli, "Exotic plants in Italian pharmacopoeia" in Medicina nei secoli vol. 30 (2018) pp. 827-880 ad p. 836; cf. enumerationem manuscriptorum)
• 1583 : Andreas Caesalpinus, De plantis libri XVI (Florentiae) p. 215 ("nunc frequentissimus in hortis condimenti gratia satus inter aestiva ...tundunt cum m ica panis, deinde torrent: sic castigata mordacitate obsoniis inspergunt loco piperis. Extant quaedam differentiae in fructu: nam color in initio aliis viridis, aliis niger, in maturitate autem rubicundus aut croceus; figura quoque, aliis brevior et crassior, aliis longior et gracilior")
• ante 1584 : Bernardus Díaz del Castillo, La historia verdadera de la conquista de la Nueva España (manuscriptum, ante 1584) cap. 83, 153, 177 pp. 254, 601, 785 et alibi editionis interretialis Serés ("nos querían matar e comer nuestras carnes, que ya tenían aparejadas las ollas, con sal e ají e tomates ... volvimos a nuestro real bien heridos, donde nos curamos con aceite y apretar las heridas con mantas, y comer nuestras tortillas con ají e hierbas e tunas ... hallamos tantos gallos de papada y gallinas cocidas como los indios las comen, con sus ajíes y de pan maíz, que se dice entre ellos tamales, que por una parte nos admirábamos de cosa tan nueva y por otra nos alegramos con la mucha comida")
• 1585 : Castor Durantes, Herbario nuovo (Romae) p. 344 ("Pepe d'India ... è fatto per tutto volgare ... Si usa in tutti i condimenti de i cibi, perche è di miglior gusto, che il pepe commune, e per farlo più piacevole, si pestano le sue guaine insieme col seme, e s'incorporano con pasta, e se ne fa pan biscotto, il quale accompagnato con le spetie communi le moltiplica con non ingrato sapore, e i pezzeti di queste guaine fatte bollire nel brodo sono condimento eccellentissimo") (This text unchanged in later eds. to 1686. Followed by internal & external medical uses)
• 1587 : Gabriel Soares de Sousa, Notícia do Brasil pars 2 cap. 48 (Francisco Adolfo de Varnhagem, ed., Gabriel Soares de Sousa: Tratado descritivo do Brasil em 1587 [Sao Paulo: Editora Nacional, 1987] pp. 185-186) ("Em que se declara quantas castas de pimenta há na Bahía")
• 1588 : Ioachim Camerarius iunior, Hortus medicus et philosophicus (1588) p. 127 ("Piper Indicum, siliquastrum Plinii quorundam sententia,fructu tum longo, tum cordato, item rotundo et denique piloso caule pilis albis praedito, latioribus foliis, fructu longo, plerunque in acuminatum longum appendicem desinente, flore quoque quam in alio maiore ... Piper Indicum surrectis corniculis iisque parvulis, sedd raro apud nos ad maturitatem pervenit")
• 1589 : Edward Wright, "The voiage of the right honorable George Erle of Cumberland to the Azores" (Hakluyt 2a ed. vol. 2ii p. 157) (growing at Faial: "Pepper Indian and common")
• 1590 : Iosephus de Acosta, Historia natural y moral de las Indias (Hispali: en casa de Juan de Leon) pp. 246-247 ("Ay axi de diversos colores, verde y colorado y amarillo: ay un bravo que llaman caribe, que pica y muerde de reziamente: otro ay manso y alguno dulce que se come a bocados. Alguno menudo ay que huele en la boca como almizcle, y es muy bueno. Lo que pica del axi es las venillas y pepita ... come se verde y seco y molido y entero y en la olla y en guisados. Es la principal salsa y toda la especeria de Indias ... para templar el axi usan de sal, que le corrige mucho ... usan tembien tomates que son frescos y sanos, y es un genero de granos gruessos xugosos, y hazen gustosa salsa, y por si son buenos de comer ... como el mayz es el grano mas general para pan, assi el axi es la especia mas commun para salsa y guisados"); versionis Anglicae 1604 pp. 265-267 ("This plant is well knowne, and therefore I will speake alittle, onely wee must understand, that in olde time it was much esteemed amongst the Indians: that they carried into places where it grew not, as a marchandise ... There is of this Axi of diverse colours, some is greene some red and some yellow, and some of a burning color, which they call Caribe, the which is extreamely sharpe and biting ...")
• 1590 : Iacobus Theodorus Tabernaemontanus, Eicones plantarum seu stirpium p. 859
• 1591 : Gao Lian, Commentarii octo de vitae principiis (遵生八牋: vide Dott (2020) p. 132) ("Foreign pepper: dense foliage; white flowers; fruits like the worn tip of a writing-brush; flavour spicy [la 彋]; colour red; very pleasing in appearance. One sows the seeds"). full quote Dott 2020 p. 132 “Foreign pepper: [The plant] has dense growth. The flowers are white. The fruits look just like the worn- out tip of a writing brush. Their flavor is spicy (la). Their color is red [hong]. They are very pleasing to look at. [Propagation results from] planting the seeds”, discussion follows Dott 2020 132-3. See Clunas (cited footnote 11). Not in food section 5, nor in medicines section 7, but in flowering plants section 6; beauty and colour of fruits, not flowers, is emphasized
• 1591 : Juan de Cárdenas, Primera parte de los problemas y secretos maravillosos de las Indias (Mexicopoli) ff. 124r-126v, 143v-144r, 218r-219r; pp. 113-115 et 130-131 necnon 194-195 editionis 1913 ("el chile, que es lo mismo que suelen dezir en España pimientos ... chilatole")
• 1591 : Antony Knivet, "The adventures and strange fortunes ..." (Samuel Purchas, Hakluytus Posthumus, or Purchas his Pilgrimes vol. 4 [London, 1626] (p. 1274 apud Google Books) ("Wormes in their fundament ... Against this the Indians do take slices of lemons and greene pepper and put it in their fundament")
• 1593 : Carolus Clusius, interpr.; Iosephus de Acosta, Naturalis et moralis Indiae Occidentalis historia (2a ed., cf. 1582); Nicolaus Monardes, Simplicium medicamentorum ex Novo Orbe delatorum historia (3a ed.) pp. 386-389 ("Memini etiam videri anno 1585 maxima copia cultum in suburbanis Brunnae urbis celebris in Moravia, quo cultores non contemnandum quaestum faciunt: est enim apud vulgus frequenti in usu")
• ante 1595 : Franciscus Hernandez; Nardus Antonius Recchus, scriba, De materia medica Novae Hispaniae, Philippi Secundi Hispaniarum ac Indiarum regis invictissimi iussu (manuscriptum, ante 1595) ff. 92v-94r "chilli" (1615 ed. ff. 72r-74r), 139r-142v "De potionibus ... chilatolli" (1615 ed. ff. 132r-137r). Haec ex editione 1628/1651:

De Chilli, seu Pipere Indico siliquoso: Chilli, seu Piper Mexicanum, planta est ferens siliquas illas, quae ab Haitinis agies, ab antiquis, ut quidam volunt, siliquastra, et ab Hispanis Piper Indicum vocatur, et Capsicum ab Actuario nuncupatur. Quae licet diù in nostrum orbem translata sit, ibique et in hortis, et in vasis fictilibus, ornamenti et usus gratia seratur, et habeatur in deliciis, tamen quoniam apud Indos multo plura eorum genera reperiuntur, et orexi excitandae, commendandisque ferculis suppetias ferat, adeo ut nullam sit reperire mensam sine chilli, atque ideo quotidiano experimento sint illius facultates notissimae, adductus sum non modo differentias, quae in Noua Hispania proueniunt, de quibus modo agitur, verum specierum fere omnium, quae adhuc ad manus nostras peruenerunt, exhibere imagines, formas describere, uniuersamque facultatem, et naturam tradere posteritati. Cunctorum ergo generum folia Solano similia sunt, et pene paria (si quauhchilli excipias, quae minora eadem fert) et flores candidi. È quibus siliquae oriuntur, primo virides, mox maiori ex parte in rubrum, et demum in passeum, inclinantes colorem, refertae paruo semine, exili, candicante, contuso, atque in orbem efFormato, acris gustus, atque urentis naturae; quae ad semen praecipue attinet. Quartum hae caloris gradum attingunt, et tertium fere siccitatis. Etsi recentes excrementitio quodam humore abun-/ 135r -dant, qui totus pene vetustate euanescit. Vnde fit, vt saepe excitato flatu, Venerem stimulenc, ac interim aluum non sine quodam tenesmo, ac sensu doloris, iis praecipue qui huiusmodi condimento ante non assueuerant, leniter emolliant. Quanquam eius rei acumen non immeritò caussam esse affirmare possumus. Vrinam, et menses euocant. Corroborant ventriculum ob frigus imbecillem. Cocionem eadem occasione labefactatam iuuant. Appetentiam contemperato ex eis cum uocatis tomamae [ms. note: Miltomatl appellatur etiam] intinctu mire excitant. Et pituitosos humores vndecumque, potiffimum coxae adhaerescentes articulis, discutiunt, et euacuant. Aiunt, hecticorum peropportunum esse remedium, ventrem lumbosque aculeis chilli madentibus perpungere. Nutrimentum item calens, ac siccum praestant, et, vt Indi passim experiri testantur, haud modicum renes tamen excalefaciunt, et inflammato sanguine, atque iecinore ad nephriticos, phraeneticos, pleuriticos affectus, peripneumonias, aliosque tumores internos, et alia similia symptomata, seu nutrimenti, vt saepissime Indi solent, feu condimenti vice, immodice, aut frequenter vtantur, perducunt. Tam calidis, quam frigidis, temperatisque locis, ac regionibus proueniunt, sed frequentius temperatis, ac foecundius, aut calidis ... [De varietatibus vide "Notes on chilli"] ...

[ultima ab editoribus nota:] Sed et aliae, et variis nominibus appellatae. Omnes fere nostris iam regionibus implantatae, et in condimentis usum habent, et varium in hortis spectaculum exhibent, in celeberrimo praesertim Eystettensi horto ubi (ut audio) plurimae inter innumeras omnium plantarum differentias coluntur. Monardes Capsicum Americanum describit cap. 54 una cum viribus. Eiusque saporem, quem cibis condimenti loco conciliat, orientali piperi anteponit. Ovetus Historiae naturalis Indicae lib. 7 cap. 7 vocat Asci, et praefert etiam piperi orientali. Praesertim si piscibus, et carnibus iungatur.

• 1596 : Willem Lodewycksz., D'eerste boeck: Historie van Indien (G. P. Rouffaer, J. W. Ijzerman, edd., De eerste schipvaart der Nederlanders naar Oost-Indië onder Cornelis de Houtman (Hagae Comitum: Martinus Nijhoff, 1915 pp. 32, 146 cum nota subiuncta) (Eylandt S. Maria: "Noch een soorte van vruchten, als datelen, brandende inden mont als peper"; Bantam: "De langhe Peper valt in Iava, als tot Panaracan ende tot Bantam, waer hy abundantelijck wast, wordt in Sunda chiabé ghenoemt, is groen noch onrijp zijnde, rijp zijnde wordt root ende groot, ghedrooght zijnde swart ende cleijn. De overste in Bantam ghebruijcken hem in plaetse van Peper, doch geit weynich"); Prima pars Descriptionis itineris navalis in Indiam orientalem (Amstelrodami, 1598) (ff. 10r, 38v apud Google Books); aliud exemplar (cf. nl:Eerste Schipvaart)
• 1596 : Casparus Bauhinus, Phytopinax. Basileae: per Sebastianum Henricpetri pp. 155-156
• 1596 : Walter Raleigh, The Discoverie of Guiana. 1596 (pp. 54-55, 95 apud Google Books) ("This Toparimaca ... conducted our galley and botes to his owne port, and carried us from thence ... to his towne, where some of our captains garoused of his wine till they were reasonable pleasant, for it is very strong with pepper, and the juice of divers herbs, and fruits digested and purged; they keepe it in great earthen pots of ten or twelve gallons very cleane and sweete"; "All places yeilde abundance ... of Indian pepper"); Thomas Masham, "The third voyage set forth by Sir Walter Ralegh to Guiana" (Hakluyt 2a ed. p. 675) ("West Indian pepper")
• 1596 : Doctor Layfield, "A large relation of the Port Ricco voiage" (Samuel Purchas, Hakluytus Posthumus, or Purchas his Pilgrimes vol. 4 [London, 1626] (p. 1274 apud Google Books) ("They have pepper also growing upon trees: the pepper it selfe is a little seede of colour twixt white and yellow, and inclosed in a bagge which sometime is round like a ball, sometime it runneth out in a picked length like a fruit which we gather in our gardens in England and eate as a sallet with mutton. This pepper is much hotter and strongeer then the blacke pepper used with us in our countrie ... the same tree at once beareth buds, greene fruit, and ripe fruits")
• ante 1597 : Gerónimo de Mendieta, Historia eclesiástica indiana (Joaquín García Icazbalceta, ed. Mexicopoli: Antigua Libreria, 1870) (pp. 68, 257, 508 apud Google Books) (treatment of the natives of Hispaniola: "La comida que les daban era aun no hartarlos de cazabe ... dábanles con él de la pimienta de la tierra ..."; food of the early Franciscans in Mexico: "á la hora del comer iban á la plaza ó mercado de los Indios, y pedian por amor de Dios algunas tortillas de maiz y chile, y si les daban alguna frutilla, y aquello comian"; Christian moderation of the Indians: "no más que dos o tres tortillas de maiz y unas yerbezuelas cocidas con un poco de ají ó chile, que en España llaman pimienta de las Indias") [This was soon afterwards said in the same terms by Antonio de Remesal (see below), whose work was printed but confiscated, and apparently never circulated in the New World. Mendieta's work was forbidden and not published till 1870]
• 1597 : John Gerard, The Herball, or generall historie of plantes pp. 292-293 "Of Ginny or Indian pepper"
• c. 1598 : Hernando Alvarado Tezozómoc, Crónica Mexicana (Manuel Orozco y Berra, ed. Mexicopoli: Editorial Leyenda, 1944) pp. 39, 87, 110, 143, 189, 296, 531 et passim (copy at "Spanish texts") ("chile de todas maneras de esta Nueva España ... ea, venid presto, mexicanos, llegad presto, que están aguardando nuestras mujeres vuestros cuerpos para guisarlos en chile ... pocchile ahumado ... mandaron traer ciertos fardos de chile, y cerradas las puertas los ahogaron en bravo humo de chile, que uno ni ninguno escapó con vida, muriendo con una cruel y abominable muerte, que duró el hedor del chile muchos días ... unos pájaros .. cocidos en especia de chile y tomate ... chiltecpin muy menudo que llaman en lengua mexicana totocuitlatl ... todo género de comidas, gallinas, pavas asadas y cocidas con chile y mucho género de tamales, bollos con frijoles y muchos géneros de toda fruta")
• 1598 : Tang Xianzu, Mudan ting (fide Dott 2020 pp. 144-147 et alibi). Tang Xianzu, Peony Pavilion: first use of name lajiao Dott 2020 p. 51; biography and discussion p. 144-146
• 1598 : Casparus Bauhinus, ed.; Petrus Andreas Matthiolus, Petri Andreae Matthioli Opera quae extant omnia: hoc est, commentarii in VI libros Pedacii Dioscoridis Anazarbei De medica materia, adiectis in margine variis Graeci textus lectionibus ... De ratione distillandi ... Apologia in Amatum Lusitanum ... Epistolarum medicinalium libri quinque ... Dialogus de morbo Gallico. Francofurti pp. 434-435 (pauca)
• c. 1599 : Gaspar Afonso, "Relaçam da viagem e successos da nao S. Francisco no anno de 1596" in Bernardo Gomes de Brito, ed., História trágico-marítima (Olisipone, 1735-1736) vol. 2 p. 416 ("hagi, que he a sua pimenta vermelha") De opusculo vide hic; et cf. Giulia Lanciani, Naufragi e peregrazioni americane di Gaspar Afonso (Mediolani: Cisalpino-Goliardica, 1984)
• 1599/1600 : Hakluyt vol. 2 pt 2 p. 110 (instruction for the doomed voyage of the Edward Cotton, bound for Brazil, to get “some quantitie of the peppers of the countrey there”), p. 363 (Axi or pepper in northwestern Mexico)
• ante 1600 : Relacion de las costumbres antiguas de los naturales del Piru. Manuscriptum imago 37 = p. 60 (Tres relaciones de antigüedades peruanas: publicalas el Ministerio del Fomento [Matriti, 1879] pp. 135-227, vide p. 198)
• ante 1600 : Ioannes Victorius Soderini, Della cultura degli orti e giardini (Giuseppe Sarchiani, ed., Della cultura degli orti e giardini: trattato di Giovanvettorio Soderini [Florentiae, 1814] pp. 201-202 ("Il pepe erbaceo d'India è di due sorte; una fa lunghi i baccelli, aguzzi nel fine, e dal loro attaccagnolo assai più grossi, lunghi quanto il dito indice; da prima è verde, poi quando è maturo diventa rosso; l’altro fa certe caccole come giuggiole rotonde della medesima maniera, prima verdi, poi rosse quando son mature; l’une e l'altre colte quando son fatte (che è quando agevolmente sì staccano dalla guaina che le tiene attaccate) si mettono così fresche in una schiacciata di pan crudo, e con essa incorporate, e, dentro nascose, si mette quella schiacciata la forno a biscottare, dipoi si pesta tutto col pestello di legne nel mortaio, e fattone polvere s' adopra come il pepe nero ... su tutte le vivande, ed è pepe più risentito e pungente, ed efficace dell’ altro. Fa il seme dentro a quelle boccie, e si semina di marzo in buona terra nell’ aiuole degli orti, e ne’ vasi adacquando qualche volta. Ha le foglie simili al solano, e s' alza due terzi di braccio")

Post 1600

• 1601 : Israel Spachius, interpr.; Ioannes Fragosus, Aromatum, fructuum et simplicium aliquot medicamentorum ex India utraque .. in Europam delatorum ... historia brevis. Argentinae (f. 33r apud Google Books) ("Piper Indorum Occidentalium, quod vocant Axi ... Utuntur hoc pipere in condimentis et iusculis etiam apud nos")
• 1603 : Vocabulario da lingoa de Japam, com adeclaração em portugues, feito por alguns padres e irmaõs da Companhia de Jesu. Em Nengasaqui [Nagasaki], 1603 s.v. coxô (exemplar mutuabile) ("coxô: pimenta da India", translitteratione hodierna koshō) (Ioanni Rodrigues attributum)
• 1604 : Albertus Molnar, Dictionarium Latinoungaricum. Norimbergae: Elias Hutterus, 1604 ("Törökbors: Piper Indicum")
• 1605 : Carolus Clusius, Exoticorum libri decem (Antverpiae) p. 56 (de potu ex cacao), 340 (342) ("Nec praetermittendum ..." as in 1593)
• 1606 : Enrico Martínez, Reportorio de los tiempos (Mexicopoli) p. 9 ("chile")
• 1607 : William Finch, "Observations ... taken out of his large journall" (Samuel Purchas, Hakluytus Posthumus, or Purchas his Pilgrimes vol. 1 [London, 1625] (pp. 415-416 apud Google Books) (Sierra Leone: "They ... plant about their houses many plantan-trees, gourds, potatoes, and Guinne-pepper"; "Guinny-pepper is not plentiful, it groweth in the woods wild, a small plant like privet or pricke-wood, adorned with little slender leaves, bearing a small fruit like unto our barberie in forme and colour, greene at first, turning as it ripeneth red; but not growing in bunches as barberies, but heere and there two or three together about the stalke; they call it bangue") (might be Benin pepper or grains of paradise or capsicum: for the local name cf. Winterbottom 1803; for an earlier description of grains of paradise see Richard Eden, pp. 316 and 345, which is taken from Hakluyt)
• 1608 : Rembertus Dodonaeus, Cruydt-boeck (nova editio). Lugduni Batavorum: Ravelingen, 1608 (pp. 1212-1214 apud Google Books); eiusdem Cruydt boeck volgens sijne laetzte verbeteringhe. Balthasar Moretus, 1644 (pp. 1122-1126 apud Google Books)
• 1608 : Diego González Holguín, Vocabulario dela lengua general de todo el Peru llamada lengua Qquichua, o del Inca. Ciudad de los Reyes: por Francisco del Canto p. 203, 318, 350; aliud exemplar ("llakhuani, llakhuaricupuni, rocoto, rokro, uchu")
• c. 1609 : Hernando Alvarado Tezozómoc, Crónica Mexicáyotl (Adrián León, ed. et interpr. Mexicopoli, 1975) pp. 26, 38 (copy at "Nahuatl") ("chilli ... chilchotl")
• 1609 : Marc Lescarbot, Histoire de la Nouvelle France, contenant les navigations, découvertes, et habitations faites par les François és Indes Occidentales et Nouvelle-France. Lutetiae: Jean Milot p. 213 ("poivre Indic" [Brazilian cargo in 1558])
• 1609 : Garcias Lasus Inca, Comentarios Reales de los Incas vol. 1 f. 210; recensio interretialis
• 1609 : Juan de Barrios, Libro en el cual se trata del chocolate, qué provechos haya y si sea bebida saludable ó no, y en particular de todas las cosas que lleva, y qué receta conviene para cada persona y cómo se conocerá cada uno de qué complexión sea para que pueda beber el chocolate, de suerte que no le haga mal. Mexicopoli, 1609 (Antonio de León Pinelo, Question moral: si el chocolate quebranta el ayuno eclesiastico (1636) (ff. 116r-122v apud Google Books))
• c. 1610 : Reginaldo de Lizárraga, Descripción breve de toda la tierra del Perú, Rio de la Plata y Chile (Manuel Serrano y Sanz, ed., Historiadores de Indias vol. 2 [Matriti: Bailly, Baillière, 1909] p. 553) ("ají")
• 1611 : Gregorius de Regio; Carolus Clusius, interpr., "De varietate capsicorum" in Carolus Clusius, Curae posteriores pp. 95-108
• 1611 : Randle Cotgrave, A Dictionarie of the French and English Tongues. Londinii: Adam Islip s.v. ("Poyvre d'Espagne ... Poyvre Indic ou d'Inde: Indian pepper, Guinnie pepper, Calecut pepper; a little, flat, and yellowish seed")
• 1611 : Sebastián de Covarrubias Orozco, Tesoro de la lengua castellana o española. Matriti: por Luis Sanchez (f. 588v apud Google Books) ("Pimiento: una mata que echa cierta fruta colorada, y esta quema como pimienta, demanera que adereçandola con tostarla en el horno, suple por la pimienta")
• c. 1613 : Martinus de Murua, Historia general del Perú (lib. 1 cap. 7 et alibi apud Google Books) ("axi")
• 1613 : Tagalog dictionary ("chile")
• 1613 : Robert Harcourt, A relation of a voyage to Guiana. Londinii: W. Welby p. 28 ("The provisions of this countrey for victuals are many, first of the roote of a tree called cassaui they make their bread in manner following. They grate the roote upon a stone and presse out the juce thereof (which being rawe is poyson, but boyled with Guinea pepper, whereof they have abundance, it maketh an excellent and wholsome sauce), then they drie the grated roote, and bake it upon a stone, as we bake our oaten cakes in England") (Samuel Purchas, Hakluytus Posthumus, or Purchas his Pilgrimes vol. 4 [London, 1626] (p. 1274 apud Google Books))
• 1614 : Yi Su-gwang, Variae commentationes Jibong (Jibong yuseol: vide Dott (2020) pp. 24, 112) ( toxic and potentially dangerous, even though they were ... “grown everywhere.”)
• 1614 : Claude d'Abbeville, Histoire de la mission des peres capucins en l'isle de Maragnan. Lutetiae: François Huby f. 306v ("Et ordinairement ils ne mangent rien qu'il ne soit cuit, et principalement boucanné, entremeslant à chaque morceau qu'ils mangent du sel et du poivre pulverisé par ensemble, qui est la saulce ordinaire de toutes leurs viandes, appellée ionquere")
• 1615 : Yves d'Evreux, Voyage dans le Nord du Brésil, fait durant les années 1613 et 1614 (Ferdinand Denis, ed. [Lipsiae, 1864] pp. 12, 125 ("voire à peine avions nous de la farine du païs, de laquelle nous faisions du migan, c'est à dire de la bouillie avec du sel, de l'eau et du poivre, qu'ils appellent ionker, et de cela seulement nous sustentions nostre vie"; "combien que leurs repas ordinaires, tandis que la maladie dure, ne soient autres, que de la farine de manioch, & du ionker, c'est-à-dire du poivre d'Inde, meslé auec le sel: croyans que par ceste disette, ils recouvreront leur pristine santé") [for other sources on migan = mingau see Friederici s.v.]
• 1615 : Franciscus Hernandez; Francisco Ximenez, interpr., Quatro libros de la naturaleza y virtudes de las plantas y animales que estan recevidos en el uso de medicina en la Nueva Espana (1615) lib. 2 cap. 3 ff. 72r-74r (Textus apud Google Books) (aliud exemplar), Rerum medicarum Novae Hispaniae thesaurus (1628) lib. 5 cap. 3 pp. 134-138
• 1615 : Juan de Torquemada, Veinte y un libros rituales y monarchia Indiana. 3 voll. Hispali: Matthias Clavijo, 1615 vol. 1 p. 26 ("La pimienta delas Indias llaman axi,de Áxa hebreo ..."), vol. 2 pp. 308, 664 ("en este aiuno no comian axi, o chile, que es uno de los principales mantenimientos de estas gentes ... la caraña y el axi, y sus azeytes, lo qual todo es muy medicinal"), vol. 3 p. 495 ("Su comida era tortillas, que es el pan de los Indios hecho de mayz, y axi, que aca llaman chile, y capulies, que son cerezas de la tierra, y tunas")
• 1615 : Jacques Daléchamps; Jean Des Moulins, ed. et interpr., Histoire générale des plantes. Lugduni (pars 1 pp. 538-540 apud Google Books) (entirely from earlier authors)
• 1616 : Philippus Guamán Poma de Ayala, El primer nueva corónica y buen gobierno (manuscriptum) pp. 69, 193, 319 [321] et alibi (versiones: vide "Notes on chillies, Coe 1994") ("Y de los yndios yungas de las comidas ... agí ucho, asnac ucho, puca ucho, rocoto uchu ..."; "[Yten: Mandamos en todo el rreyno ayga abundancia de comida y que se cienbre muy mucho mays y papas ... para que tengan qué comer todo el año, y se cienbre de comunidad y sapci de mays, papas, agí ... y de quinua; de cada año den cuenta"; "Ayau haylli yau haylli Uchuyoccho chacrayqui? Uchuy tunpalla samusac. Ticayoccho chacrayque? Ticay tunpalla samusac" = Ayaw haylli yaw haylli ¿Tienes ají en tu sementera? Vendré disfrazado de ají. ¿Tienes flores en tu sementera? Vendré disfrazado de flor = Dilke p. 91 You have chillies in your garden. I shall come on the excuse of picking chillies. You have flowers and my excuse will be picking flowers); etiam pp. 68 "De cómo a los dichos muchachos y a las muchachas hasta treynta años no les mandaua comer cosas de zebo ni miel ni uinagre, agí ni rregalos", 119 "Cuando muchacho no le dexaua comer cosa de sebo ni cosa de miel ni agí ni sal ni uinagre ni le dexauan ueuer chicha ni dormía con muger hasta tener cincuenta años ni se sangraua", 180 [182] "Y los demás se sustenta de agí y albodón que se tray de los yungas [zona cálida] y llanos" (vide et notam ad hanc paginam), 190 [192] ("Yten: Mandamos que, en tienpo de pistilencia o de sacrificio ni tenpestades ni en tienpo de hambre y sed o muerte del Ynga o de algún señor capac apo o leuantamiento, no hagan fiesta ni baylen ni canten ni dansen ni se toque tanbor ni flauta ni toque a muger los hombres, ni en tienpo de ayuno y penitencia ni an de comer sal ni agí ni carne ni fruta ni ueua chicha ni coma nenguna comida, cino sólo mayys blanco y crudo en esta penetencia"), 203 [205] ("No prouauan sal ni agí ni miel ni uinagre ni comía cosa du[l]se ni carne ni cosa de gordura ni ueuía chicha. Por gran rregalo le daua un poco de mote, maýs cocido, una camiseta y manta gruesa; aquello le uastaua. Y ci era hijo de prencipal, más castigo lleuaua. Y nunca paraua estos mosetones hasta treynta años, ni conocía muger en todo el rreyno"), 267 [269] ("Aymarays sacrificauan Quichi Calla con plata y oro y con cinco niños y carneros pacos [alpaca] y agí, lana de colores en cada año"), 290 [292] ("En muriendo hasta cinco días no le enterrauan. Esa noche uelauan y ayunauan la sal y otros rregalos. Luego matauan un carnero y los comían crudos o cocidos pero no auían de tener sal ni agí. Y ueuían sangre cruda o que hazían llapisca [estrujado] con papas, sangre cruda. Y al defunto le dan de comer y de ueuer, mucho más al Ynga y a los señores capac apo. Allí es la grande comida de sangre cruda y carne cruda"), 338 [340] ("Y le dauan yndios que les cargaua para serca yndios de Callauaya, para lejos Lucanas y le llamauan yncap chaquin [pies del Inka]. Y hasta dalle carneros, maýs, papas, agí, sal, lana, algodón, pescado y camarones, chiche; conejo. Hasta dalle uaca mullo [caracol ofrecido a las deidades], ocororo [especie de berro], cancaua [yerba acuática], llullocha [berro], murcoto [una yerba acuática], llachoc, onquena [plantas acuáticas]. Estas cosas seruían de tributo y no dauan tanto pesadumbre como agora y no sentían los yndios pobres")
• 1618 : Didacus Velásquez, "Christus apud Martham Mariamque"
• 1618 : Wang Lu, Huashi zuobian (Supplement to the history of flowers) 23.5b: Dott 2020 p. 107 “the fruit . . . is so spicy it cannot be put in the mouth (bu ke ru kou).” Extended quotation p. 110
• 1619 : Antonio de Remesal, Historia de la Provincia de S. Vicente de Chiapa y Guatemala de la orden de nuestro glorioso padre Sancto Domingo (Matriti: Francisco de Angulo) pp. 53, 71 (de Dominicanis Hispaniolae anno 1510: "Alli les dava de comer cazabi de raizes, que es pan de muy poca sustancia, si se come sin carne o pescado, solamente se les dava algunos hueuos, y de quando en quando si acaecía pescar algun pescadillo, que era rarissimo: alguna cozina de vercas, muchas vezes sin azeyte, solamente con axi, que es la pimienta de los Indios, porque de todas las cosas de Castilla era grande la penuria que avia en ella isla: pan de trigo ni vino, aun para las nissas con dificultad lo avia"; de regimine Indianorum subiectorum: "que se les diesse carne cada dia, assi estando en el trabajo como fuera del, y los otros dias, pescados, axi, y cazabi en abundancia") [This had been written in the same terms by Gerónimo de Mendieta ("ante 1597" above), but his work was forbidden and not published till 1870. Remesal's text was printed but confiscated, and apparently never circulated in the New World]
• 1620 : Ugo Benzo, Regole della sanità et natura de' cibi. Taurinis: Tarino (p. 428 apud Google Books) ("Altri ancora usano il pepe d'India, detto da Spagnuoli pimienta del Bresil, mescolandolo con altre specie: scalda lo stomaco, promuove la digestione de' cibi: usandolo di continuo nuoce molto, ammazza ancora i cani, e si usa per corregger la frigidità d'essi cibi. E con esso à Genova ne falsificano il pepe")
• 1621 : Ioannes Smith, The Historye of the Bermudaes or Summer Islands (ed. J. Henry Lefroy. Londinii: Hakluyt Society, 1889 p. 277 (peppers were taken from Bermuda to Virginia in 1621); another text, same fact, in The generall historie of Virginia, New-England, and the Summer Isles (1624) p. 197. See Purchas his pilgrimes bk 9 ch. 18 (part 4 p. 1801 apud Google Books), 1625) ("red-pepper": growing wild); see also 1624 p. 170 for the wild kind found in Bermuda! So who introduced this?
• 1621 : Lu He, Wang Ying; Qian Yunzhi, ed., Shiwu bencao (editio aucta) 16.12b De opere vide hic (fide Dott 2020 et huius commentationis, erroribus typographicis fartae): Dott 2020 p. 78: earliest source placing chillies in cuisine and in medicine; “It comes from central Shu [Sichuan]. Now it is found everywhere.” “The ground [fruit] is put into food, it is extremely pungent and spicy [xin la].” p. 28 &c.; p. 91 “principally it [aids] with nighttime digestion of food. . . . [In addition it] stimulates the appetite.” See pp. 118 ff.: earlier editions 1550, c. 1593, 1620, don't mention chillies; some later editions also, but others do, as listed p. 119. P. 134: “People plant them in pots as decorations.” decorative use in later sources also p. 134
• 1621 : Wang Xiangjin, Qun fang pu 1.9a (fide Dott 2020 p. 133) (based largely on Gao Lian but also personal observation): (Assembly of perfumes, i.e. medical botany)Dott 2020 p. 40, p. 133 biography and discussion. Copies from Gao but knows a bit more
• 1621 : Huang Fengchi, Caobenhua shipu [Collection of Poems of Annual Flowers] 22a (fide Dott 2020 pp. 135-137 and fig. 5.1: woodblock illustration of chilli)
• 1625 : Ioannes de Laet, Nieuwe wereldt, ofte Beschrijvinghe van West-Indien. Lugduni Batavorum: Isaack Elzevier, 1625 (p. 5 et passim apud Google Books); eiusdem Novus orbis, seu Descriptionis Indiae Occidentalis libri XVIII (1633) pp. 7, 280, 610 ("Axi")
• 1628-1651 : Franciscus Hernandez et al., Nova plantarum, animalium et mineralium Mexicanorum historia a Francisco Hernández in Indis primum compilata, deinde a Nardo Antonio Reccho in volumen digesta (Romae) Textus alius (editio 1651 apud Google Books)
• 1629 : Dictionarium Quatuor Linguarum Latinae, Hungaricae, Bohemicae et Germanicae (Vindobonae: Gelbhaar, 1629) p. 53 ("Siliquastrum, Indiai bors, Wodni pepr, Wasserpfeffer") (said to be based on Nomenclatorában (1590), a Latin-Hungarian word list by Fabricius Balázs Szikszai -- who died in 1576 -- but details not clarified: the names had been linked before this, but did the author know which plant he was talking about?)
• 1630 : Bartholomaeus Ambrosinus, Panacea ex herbis quae a sanctis denominantur concinnata ... accessit Capsicorum, cum suis iconibus, brevis historia. Bononiae: apud haeredes Victorii Benatii (exemplar Florentiae apud Accademia dei Georgofili)
• ante 1631 : Iacobus Bontius, De medicina Indorum libri IV (Lugduni Batavorum: apud Franciscum Hackium) (pp. 90-91 apud Google Books) "An nescis, eos addere fructum ricini Americani, quod lada Chili Malaii vocant, quasi dicas Piper è Chile, Brasiliae contermina regione ..."
• ante 1631 : Domingo Francisco Chimalpahin, Codex Chimalpahín (Arthur J. O. Anderson, Susan Schroeder, edd. et interprr., Codex Chimalpahin vol. 1 [Norman: University of Oklahoma Press, 1997] pp. 77, 85, 235) ("chilli ... chilchotl ..."); (Susan Schroeder et al., Chimalpahin's Conquest [Stanford, 2010] pp. 166, 169, 462 et alibi) ("Why should these men want to eat, since they will soon be served up in chile sauce [chilmolli according to glossary]? We would have eaten them already had Moteuczoma not wanted them for his banquet ... [Cholola] flat and other smaller chiles ... [wedding] Shortly afterward, a lengthy dinner is served, and with the rejoicing and the heat of the food, which is prepared with much chile, the guests drink so much that when night falls, not a few are drunk")
• 1631 : The voyage of Sir Henry Colt ... to the ilands of the Antilleas (V. T. Harlow, ed., Colonising Expeditions to the West Indies and Guiana, 1623-1667 [Londinii: Hakluyt Society, 1925 p. 68) (Barbados: "your little and great red pepper trees, the best pepper in the world")
• 1631 : Antonius Colmenero de Ledesma, Curioso tratado de la naturaleza y calidad del chocolate. Matriti (ff. 4v, 6r, 8r, 8v apud Google Books) ("chile"); Diego de Vades-forte [i.e. James Wadsworth], interpr., A curious treatise of the nature and quality of chocolate. Londinii: J. Okes, 1640 Textus (pp. 8, 15, 16 apud Google Books); René Moreau, interpr., Du chocolate: discours curieux. Parisiis: Sebastien Cramoisy, 1643 textus; Marcus Aurelius Severinus Tarsensis, interpr., Chocolata inda: opusculum de qualitate et natura chocolatae. Sevilla, 1644 textus; alibi; Alessandro Vitrioli, interpr., Della cioccolata: discorso diuiso in quattro parti (Romae, 1667) (pp. 21, 22, 40, 72 apud Google Books) ("polvere del Messico, pepe del Messico")
• 1635 : Ioannes Eusebius Nierembergius, Historia naturae maxime peregrinae (Antverpiae: ex officina Plantiniana, 1635) pp. 363-364
• ante 1636 : Francesco Carletti, Ragionamenti di Francesco Carletti Fiorentino sopra le cose da lui vedute ne'suoi viaggi (Florentiae: G. Manni, 1701) pp. 109-110 ("... ridotti in forma di pasta la distendono sotilmente formandone stiacciate rotonde, e grosse quanto la constola d'un coltello; e messele tra due teglie infocate, l'arrostiscono, e cosï calde le mangiano con gran gusto, intinte in una lor' certe salsa, fatta di pepe rosso, sale, e acqua, che serve loro di companatico. Usano ancora mangiarlo nella sua pannocchia quando è fresco e tenero di latte messo a bollire nell' acqua, ovvero arrostito sotto la brace, ed è molto gustevole e buono")
• 1636 : Antonio de Leon Pinelo, Question moral, si el chocolate quebranta el ayuno eclesiastico. Matriti: por la viuda de Juan Gonçalez (f. 6r apud Google Books)
• 1640 : Ioannes Parkinsonus, Theatrum botanicum pp. 355-359, 1671 (Textus apud Google Books) ({{{Textus}}})
• 1640 : Basilius Besler, Hortus Eystettensis. 2a ed. Norimbergae classis autumnalis tabb. 6-13
• 1640/1650 : Michael Hemmersam (Adam Jones, German sources for West African History, 1599-1669 [Wiesbaden: Franz Steiner, 1983] p. 112, fide Stanley B. Alpern, "The European Introduction of Crops into West Africa in Precolonial Times" in History in Africa vol. 19 (1992) pp. 13-43, see p. 27 and note 191) ("Hemmersam informs us that elongated red berries called biment (doubtless from the Portuguese pimenta or pimentão) were grown around Elmina in the 1640s but he says they were exported to Brazil, which suggests that they may have been African peppers")
• 1645 : Guillaume Coppier, Histoire et voyage des Indes occidentales, et de plusieurs autres regions maritimes et esloignées. Lugduni: Jean Huguetan (pp. 80-81, 92, 112 apud Google Books) ("des pimentades")
• 1648 : Thomas Gage, The English-American his Travail by Sea and Land, or A new survey of the West India's. Londinii: John Sweeting pp. 98-101, 108-110, 140-143 (p. 99 "... asked me ... whether all England could afford such a dainty as a dish of frixoles (which is the poorest Indians daily food there, being black and dry Turkey or French beans boyled with a little biting chille or Indian pepper with garlicke, till the broath become as black as any inke) [+ story] ..." p. 108 "... long red pepper, called chile, which though it be hot in the mouth, yet is cool and moist in the operation ...", use in chocolate, quotes Colmenero recipe, list of varieties, use in atole; p. 142 basic diet, p. 143 "a wild dear ... the venison of America")
• 1648 : Gulielmus Piso, Georgius Marcgravius, Historia naturalis Brasiliae. Lugduni Batavorum: apud Franciscum Hackium pars i (Piso) pp. 107-108, pars ii (Marcgravius) pp. 39-41
• 1648 : Henry Hexham, Het groot woorden-boeck gestelt in 't Neder-duytsch ende in 't Engelsch (Roterodami: Arnout Leers) "Peper-sausse: Pepper-sauce" (but which pepper??)
• 1650/1651 : A breife discription of the ilande of Barbados (V. T. Harlow, ed., Colonising Expeditions to the West Indies and Guiana, 1623-1667 [Londinii: Hakluyt Society, 1925 p. 46) ("The provisions of this country for victualls are sevrall, first of the roote of a tree called cassaui, comonly cassadar, whereof bread is made in manner following. They grate the roote, press out the juce thereof (which being raw is poison, but the Indians boile it with Guinea pepper, and make of it an excellent and wholesome sauce), then they dry the grated roote, and bake it uppon a stone, or Iron, as they bake oate cakes in England, which becomes a wholesome and well tasted food") This is copied from Harcourt 1613!

Post 1650

• ante 1653 : Bernabé Cobo, Historia del Nuevo Mundo (1890-1893) (vol. 1 pp. 371-374; libri manu scripti ff. 228r-229v
• 1657 : Jean-Baptiste Du Tertre, Histoire generale des Antilles habitées par les François vol. 2 (Lutetiae: Thomas Jolly) (pp. 94-96, 120, 238, 260, 373, 377, 389, 470 apud Google Books) ("une sauce composée de pyman, et de suc d'orange, que nos François appellent pymentade") ("la pimentade, qui se compose de jus de citron et d'huile d'olive avec cinq ou six grains de piment écaché")
• 1658 : Charles de Rochefort, Histoire naturelle et morale des iles Antilles de l'Amerique (Roterodami: Arnould Leers) pp. 95, 102, 445, 479, 482, 500; 2a ed., 1665, pp. 111, 118, 500, 534, 556
• 1658 : Iacobus Bontius; Gulielmus Piso, ed., De Indiae utriusque re naturali et medica libri (Amstelaedami: apud Elzevirios) pars i (Piso) pp. 225-226 ("Quiya sive piper Brasiliense ... Teste Ximene Mexicani hanc plantam Chilli vocant, quae fert siliquas illas Hispaniolae Incolae Axi et Antiqui Siliquastrum, Hispani Piper vocant Americanum, et Auctarius Capsicum"), pars iii (Bontius) p. 200
• ante 1659 : Juan de Palafox y Mendoza, Virtudes del Indio (editionis Matritensis 1893 p. 61
• 1662 : Henry Stubbe, The Indian Nectar, or a Discourse Concerning Chocolata. Londinii (pp. 45-47 apud Google Books) recensio interretialis ("And since the Indians did first correct it with chiles, or red pepper, I shall speak of that in the first place ... In all the inhabited places of America it is so frequently used that there is scarce any meat dressed without it. This spice the Spaniards love, and will have it in all their meat that they intend to have picant: for a greater hough-goo is not in the world; garlick is faint and cool to it")
• 1665 : Congregatione sacrorum rituum ... Limana, seu Civitatis Regum beatificationis ... Rosae de Sancta Maria ... positio. Romae (fasc. 4 p. 46 apud Google Books) ("molte volte se ungeva gl'occhi con peperone ô pepe Indiano per non uscire di casa")
• 1668 : John Evelyn, letter to Lord Sandwich who sent him observations of plants seen in Madrid (William Bray, Memoirs, illustrative of the life and writings of John Evelyn [London: Colburn, 1819] vol. 2 p. 184) ("The red Pepper, I suppose, is what we call Ginny-Peper, of which I have rais'd many plants, whose pods resemble in colour the most oriental & polish'd corall: a very little will set ye throat in such a flame, as has ben sometimes deadly, and therefore to be sparingly us'd in sauces")
• 1668 : Olfert Dapper, Naukeurige beschrijvinge der Afrikaensche gewesten (Amstelodami: Jacob van Meurs) pp. 522, 523, 526 (versionis Anglicae 1670 pp. 494, 497 (Lovango, at mouth of Congo: "Daer wast ook majaera, waer van zy de bladen in stede van moes-kruiden gebruiken, en met gerookte vis, oli de palm, zout en achy, of Breziliaense peper, smakelijk weten te koken"; "Achy, anders Breziliaensche peper genaemt, groeit’er in ’t wilde, en wort by hen in plaets van peper gebruikt"; "Hunne gewoonlijke spijze, daer zy weinigh zouts by eten, is verscheen gerookte visch, meest sardijn, die daer overvloedelijk met de hoek gevangen en met groente en achy, of Breziliaensche peper, gekookt wort. Luiden van eenigh aenziene eeten tot hunnen visch, massanga, of kleine mille, aldus bereidt. De gewreve mille, ontbloot met stampen vande bolster, wort met water gekookt, en dan met een byzondere stok in vorm van een groten kloot een weinigh stijver, als vast aen malkandre gebraght. Daer wort over de spijze ook veel oli de palm gebruikt. In plaets van oli de palm doen eenige de gestampteen uitgeperste palmitas-noten by hunne spijze koken. Alle toespijze wort by hen met een algemeine naem tango genoemt") ("Of the Leaves of majaera they make a pretty relishing and savory [dish?]: dressing it with smoaked fish, palm-oyl, salt, and achy or Brasile pepper"; "Achy, or Brasilian pepper, groweth wild, and much used"; "Their usual diet is fresh and smoak'd fish, especially sardyn, which they take with a hook, and boyl with herbs and achy, or Brasilian pepper. People of quality eat with their fish Massanga, or small mille, first stamp'd with a pestle, then boyled with Water, and so kneaded together")
• 1668/1671 : John Dryden, An Evening's Love, or The Mock Astrologer. Londinii: Henry Herringman (p. 284 editionis 1701 apud Google Books) (Dinner in Madrid: "There were twenty several dishes to the eye, but in the pallat nothing but spices ... I went to cut a piece of kid, and no sooner it had touch'd my lips, but it turn'd to red pepper ... -- And for my part, I imagin'd his Catholic Majesty had invited us to eat his Indies") (See this at JSTOR)
• 1671 : Philippe Sylvestre Dufour, De l'Usage du caphé, du thé, et du chocolate. Lugduni: J. Girin, B. Riviere (pp. 101-102, 126, 143 apud Google Books); John Chamberlayne, interpr., The Manner of Making Coffee, Tea, and Chocolate, as it is Used in Most Parts of Europe, Asia, Africa, and America. Londinii: Christopher Wilkinson, 1685 ("pour ... donner à cognoistre que le poivre appellé chile, qui est le poivre du Mexique, estoit meilleur, fist cette experience sur un foye de mouton: dans la moitié duquel ayant mis du poivre noir, et dans l'autre moitié du poivre de Me[xi]que, dans les vingt quatre heures on trouva le côtéou étoit le poivre noir tout desseiché; et l'autre côtéou étoit le poivre de Mexique humide et succulent comme si on n'y eût rien mis"; great confusion on p. 126 between chile, poivre de Tabasco = xocoxochitl, and zingembre; "deux grains de Chile ou poivre de Mexique de ces gros grains que nous avons dit estre appellez Chilpatlague")
• 1671 : Zhejiang gazetteer “laqie ‘spicy eggplant’”; ‘can be substituted (dai) for Sichuan pepper (jiao)Dott 2020 p. 42
• 1672 : Olfert Dapper, Asia, of Naukeurige beschryving van het rijk des Grooten Mogols (Amstelodami: Jacob van Meurs) p. 67 (India in general: "Eenige Indianen eeten ... daer achay, of Breziliaensche peper, in het Malaysch lada chilli genoemt, dat's, peper van Chili, die zeer heet is, by down, tot temper der over groote koude, en oly en edik daer over gieten: en eeten dit dan te zamen by gebraden vlees of vis. Eenige gewennen zich zeer aen d'Achay alleen t'eeten, even byna als zommige aen de tabak")
• 1672 : William Hughes, The American Physitian, or, A Treatise of the Roots, Plants, Trees, Shrubs, Fruit, Herbs, &c. Growing in the English Plantations in America. Londinii: William Crook (pp. 50-53 apud Google Books) (Jamaica: two kinds, the small being probably cultivated chiltecpin)
• 1673 : Richard Ligon, A True And Exact History Of the Island of Barbadoes (p. 79 apud Google Books) (two kinds, one like a child's coral, the other like a large button of a cloak [I've seen that before: first published 1647/50? Did Stubbe draw on this?])
• 1673 : John Ray, Observations topographical, moral, and physiological, made in a journey through part of the Low-Countries, Germany, Italy, and France, with a catalogue of plants ... Londinii: John Martyn pp. 484, 494 (recipe for chocolate includes: "a little pimentone or Guiny Pepper (which is used by the Spaniards only) and a little acchiote to give a colour, but these two last may be omitted"; "They delight much in pimentone, i. e. Guiny pepper, and mingle it with all their sauces ... They tear rabbets in sunder with their hands when they are almost roasted, and stew them in a pot with water and pimentone") (Smith 2014 says this part is a report of Willughby's Spanish journey of 1664. Wikipedia agrees and cites Welch, Mary (1972). "Francis Willoughby, F.R.S. (1635–1672)". Journal of the Society for the Bibliography of Natural History. 6 (2): 71–85. "Willughby had suffered bouts of illness over the years, and eventually died of pleurisy in July 1672": Wikipedia)
• 1677 : Henry Nurse, "Accounts, 1676/7" (Elizabeth Donnan, ed., Documents Illustrative of the History of the Slave Trade in America (4 voll.: Washington, 1931-) vol. 1 pp. 220, 221 (ship Sarah Bonaventure, 18 May/7 June 1677: "Account of charges at Occodah [Akwidah?] in buying corne and other necessaries for the negros ... new corn plantings [plantains] and limes and red peper and shugar canes"; 4 August 1677: "Account of Goods bought For the Account of the Royall African Company of England For the Negros at Saint Temay [São Tomé] ... limes oringes and red pepper: 4 peeces of eight [equals £1]") (unde Stanley B. Alpern, "The European Introduction of Crops into West Africa in Precolonial Times" in History in Africa vol. 19 (1992) pp. 13-43, see p. 27 and note 192: "An English ship that traded for slaves on the Gold Coast in 1677 bought "red peper" ... and later more of the same at São Tomé as provisions")
• 1678: A. O. Exquemelin, De americaensche zee-roovers. Amsterdam: Jan ten Hoorn, 1678 textus
• 1678-1703 : Henricus van Rhede tot Draakestein, Horti Malabarici pars prima [... duodecima]. Amstelaedami: sumptibus Johannis van Someren, et Joannis van Dyck pars 2 tab. 56, p. 109; pars 9 tab. 35 ("..."; nota Commelinii: "Planta haec admodum frequens est in hortis botanicorum nostrae regionis, ubi seminata eodem anno fructus maturumque semen producit, deinde vero perit")
• 1682 : Johan Nieuhof, Johan Nieuhofs Gedenkweerdige Brasiliaense zee- en lant- reize (Amstelodami: Jacob van Meurs) p. 203; (p. 292 versionis Lusitanae apud Google Books) ("Chili lada of Brasiliaense peper. De roode peper, gemeenelijk Brasiliaense peper by d'onzen, en chili lada by de Brasilianen genoemt ...")
• 1684 : Hunan gazetteer first source to use the term haijiao “sea pepper”; first reference to chillies in Hunan Dott 2020 pp. 62-64, cf. later on Hunan cuisine
• 1685 : Michel Jajolet de La Courbe, Premier voyage du sieur de La Courbe fait à la coste d'Afrique en 1685 manuscriptum pp. 179-180 = ff. 90v-91r (Prosper Cultru, ed., Premier voyage du sieur de La Courbe fait à la coste d'Afrique en 1685 (Lutetiae: E. Champion, 1913) pp. 196-197 (Gambia, royaume de Barre, Mandingues: "Quelquetems apres on nous apporta a diner: cestoient deux poules bouillies avec du ris fort bien apprestées et dans lequel il y avoit beaucoup de piment, qui est une espece de fruit rouge et verd fait comme un petit concombre ayant le gout tout semblable a du poivre, ensuitte on nous apporta une galine pecade, c'estadire une poule qui avoit [leg. étoit] hachée et assaisonnée et remise dans sa peau pour la faire bouillir, ce qui a à peu près le gout de cervelat, j'y mangeay aussy pour la premiere fois de la batangue [elsewhere: basangue] qui est du pain fait de farine de mil rond et plat comme un gâteau bien mince que l'on mange tout chaud cequi n'est pas mauvais. L'on nous y servit aussy un dessert dont je n'avois encore jamais mangé, c'estoit un ananas qui est un fruit excellent qui a a peu près le goust d'une pomme de renette sucrée, mais beaucoup meilleur[;] il est neantmoins fort mal sain, et si l'on enfonçoit un couteau dedans pendant deux jours, il en mangeroit entièrement la lame [doesn't Acosta say this?][;] pour le corriger on le mange avec du vin et du sucre, on nous servit aussy des bananes qui est un fruit jaune et fait comme un concombre hormis qu'il est plus menu[;] il a la chair ferme, est fort sucré et très excellent, on nous servit pour boisson du vin de palme et nous avions apporté de leau de vie dont la dame bût un peu")
• 1686 : Hangzhou fuzhi [prefectural gazetteer]: “There is another slender and long variety. Its color is pure cinnabar. Several can be placed in a pot for pleasure. It is called spicy eggplant. It is inedible (bu ke shi)” Dott 2020 p. 54, p. 229 note 7
• 1688 : Alexandre Olivier Oexmelin, Histoire des avanturiers qui se sont signalez dans les Indes. Lutetiae: Jacques Le Febvre, 1688 (pp. 113-114 apud Google Books) ("et après avec une cuillère de bois il ramasse la graisse, qu'il met dans une calebasse; et ensuite il presse le jus de quelques limons ... y joignant un peu de piment, qui donne le goût et le nom à cette sauce, qu'ils appellent pimentade")
• 1688 : Chen Haozi, Mi chuan hua jing (Secret transmissions from the mirror of flowers) “people use them in many dishes. Ground very fine, they are used in the winter months as a substitute for black pepper.” Dott 2020
• 1689 : Tu Cuizhong, Sancai zaoyi (Embellishments on the Sancai encyclopedia), 31.19a First naming of a variety, tianxian jiao “goddess pepper” Dott 2020 pp. 65-66
• 1690 : Gao Shiqi, Beishu bao weng lu (An account of the flowering plants treasured in the Beishu [garden, Hangzhou]): “Their flavor is intensely pungent, exceeding that of ginger and cassia-cinnamon” Dott 2020 p. 43
• 1690 : Tian Wen, Qian shu (Account of Qian [Guizhou]) [Guizhou gazetteer] Used as a substitute for salt Dott 2020 p. 48; Earliest record for chiles in Guizhou p. 260; first mention of more than one variety p. 65
• 1691 : Madame d'Aulnoy^(fr), Relation du voyage d'Espagne. Hagae Comitum: chez Henri van Bulderen (vol. 3 pp. 147-148 apud Google Books) ("on laisse tremper longtems le pimento dans du sel et du vinaigre pour en ôter la force")
• 1693 : Ioannes Raius, Historia plantarum generalis (1693) (vol. 1 pp. 676-679 apud Google Books)
• 1694 : "Piment" in Thomas Corneille, Dictionnaire des arts et des sciences vol. 4. Lutetiae: Coignard (p. 216 apud Google Books)
• 1694 : Shanyang xianzhi [Shaanxi gazetteer] “The flavour is extremely spicy” Dott 2020 p. 48, colour “crimson” p. 229 note 4, first source for chillies in Shaanxi and it is from south of the Wei river p. 162 and note 16
• 1696 : Hans Sloane, Catalogus plantarum quae in insula Iamaica sponte proveniunt, vel vulgo coluntur. Londinii: Brown (pp. 111-114 apud Google Books)
• 1697 : William Dampier, A New Voyage Round the World (Londinii: James Knapton) p. 296 apud Internet Archive ("The lime ... is also used for a particular kind of sauce, which is called pepper-sauce, and is made of cod-pepper, commonly called Guinea-pepper, boiled in water, and then pickled with salt, and mixt with lime-juice to preserve it")
• 1698 : Edward Ward, A Trip to Jamaica: with a true character of the people and island 3a ed. (Londinii) pp. 14-15
• 1699 : Lionel Wafer, A New Voyage and Description of the Isthmus of America. Londinii: James Knapton [https://archive.org/details/bim_early-english-books-1641-1700_a-new-voyage-and-descrip_wafer-lionel_1699/page/n113/mode/2up pp. 100, 130, 175-177 ("They have two sorts of pepper, the one called bell-pepper, the other bird-pepper, and great quantities of each, much used by the Indians. Each sort grows on a weed, or shrubby Bush about a yard high. The bird-pepper has the smaller leaf, and is by the Indians better esteemed than the other, for they eat a great deal of it"; "They don’t salt their fish for keeping, but when they eat it, they boil abundance of pepper with it, as they do with every thing else"; "If they take any parcels of their dried flesh, or any newly killed, they cut it into small pieces, and throw them into the pipkin, putting into it some of the roots and green plantains or bonano’s, or any other eatable, and a great deal of pepper stewing all together by a simmering gentle heat, never boiling it. The vessel stands thus close cover’d for seven or eight hours, for 'tis set on very early in the morning, and they stay till all be brought to pulp or mash. This is for set meals, for plantains and bonanoes they eat all day, but this set meal of flesh they eat but once, about mid-day only. The mash they pour out into a large earthen dish or calabash, setting it on the great block, which in is every house as a table, sitting round on little blocks as on stools. But at great feasts, for large companies, they make a great barbecue, 10, 12, or 20 foot long, or more, as the company is, and broad proportionably: they spread on it 3 or 4 breadths of plantain-leaves for a table-cloth. Every one has a calabash of water standing by him at his right hand, on the ground. In eating, they dip the two fore fingers of the right hand bent hook-wise, and take up therewith out of the dish, as with a spoon, as much as they can, stroking it across into their mouths. At every mouthful they dip their fingers into the calabash of water by their side, whether for cleanliness or cooling, I know not; for they eat their meat excessive hot, as well as violently pepper’d. They eat nothing with it as bread, but when they have a lump of salt (which is rare) at every three or four mouthfuls they stroke it over their tongue, to give a relish, and then lay it down again") (cf. George Parker Winship, ed. Cleveland: Burrows Brothers, 1903 p. 107)
• 1699 : Robertus Morison, Plantarum historiae universalis Oxoniensis. Oxoniae (pars iii pp. 528-531; sectionis 13 tabula 2 apud Google Books) ("Solanum urens Capsicum dictum")
• 1700 : Iosephus Pitton Tournefort, Institutiones rei herbariae pp. 152-153, tabula 66

Post 1700

• 1704 : Willem Bosman, Nauwkeurige beschryving van de Guinese goud- tand- en slave-kust. Utrecht: Anthony Schouten (p. 84 apud Google Books) ("De laetste slag van peper, alhier piement, doch in Europa Spaensche peper genaemt, is hier veel en overvloedig, en groeid aen boomtjes, vyna doch lager als die der bessen by ons. De piement is tweederlei, groot en klein; beider sijnse in 't eert groen, doch naderhand veranderd de kleine in een moije roode couleur, en de groote in roode en swarte; beide vertoonense sig heel aengenaem aen 't gefigt. By uitneemendheid verhirtend is deese vrugt, en ongelijk meerder dan de peper, voornamentlijk de kleine, de welke maer een vierde van de grootte der andere hebben, doch der selver boomen sijn daerentegen wel sesmael so hoog eve verder uitgebreid. De piement in asijn of limoensap gelegt, doch best in 't laetst, werd by veelen voor een seer gesond eeten gehouden, en maekt ook een grage maeg")
• 1705 : William Bosman, A New and Accurate Description of the Coast of Guinea, divided into the Gold, the Slave, and the Ivory coasts. Londinii: James Knapton (p. 305 apud Google Books) ("... is valued by several as a good corroborative to the stomach, and very wholesome")
• 1706 : "Acetaria: a discourse of sallets" in John Evelyn, Silva, or a discourse of forest-trees and the propagation of timber in His Majesty's dominions (4a ed. Londinii, 1706) pp. 153, 161, 183

"Guiney-Pepper, capsicum, is a species of solanum, without any relation to our pepper, but for its piccancy and mordacity ...

"[Pepper] Indian, or solanum capsicum, superlatively hot and burning, is yet by the Africans, as also the Southern Americans, eaten with salt and vinegar by it self, as an usual condiment; but wou'd be of dangerous consequence with us, being so much more of an acrimonious and terribly biting quality; which, by art and mixture, is, notwithstanding, render'd not only safe but very agreeable in our sallet.

"Take the pods,and dry them well in a pan; and when they are become sufficiently hard, cut them into small pieces, and stamp 'em in a mortar to dust: to each ounce of which add a pound of wheat-flour, fermented with a little levain: kneed and make them into cakes or loaves cut long-wise in shape of Naples-biscuit. These re-bake a fecond time, till they are stone-hard: pound them again as before, and serce it thro' a fine sieve, for a very proper seasoning, inslead of vulgar pepper. The mordicancy thus allay'd, be sure to make the mortar very clean, after having beaten Indian capsicum, before you stamp any thing in it else ...

"[Dressing:] Your herbs being handsomly parcell'd, and spread on a clean napkin before you, are to be mingl'd together in one of the earthen glaz'd Dishes: then for the oxoleon take of clear, and perfectly good oyl-olive, three parts; of sharped vinegar (sweetest of all condiments) limon, or juice of orange, one part; and therein let steep some slices of horse-radish, with a little salt: some, in a separate vinegar, gently bruise a pod of Guiney-pepper, draining both the vinegars a-part, to make use of either, or one alone, or of both, as they best like; then add as much Tewksbury, or other dry mustard grated, as will lie upon an half-crown piece: beat and mingle all these very well together; but pour not on the oyl and vinegar, till immediately before the sallet is ready to be eaten: and then with the yolk of two new-laid eggs (boil'd and prepar'd, as before is taught) squash and bruise them all into mash with a spoon; and lastly, pour it all upon the herbs, stirring and mingling them till they are well and throughly imbib'd; not forgetting the sprinklings of aromatics, and such Flowers as we have already mentioned, if you think fit, and garnishing the dish with the thin slices of horse-radish, red beet, berberries, &c. Note, that the liquids may be made more or less acid, as is more agreeable to your taste."

• 1707-1725 : Hans Sloane, A Voyage to the Islands Madera, Barbadoes, Nieves, S. Christophers and Jamaica (2 voll. Londinii) vol. 1 pp. 240-243 et tab. 146, vol. 2 p. 378; vol. 1 pp. xviii-xix, cxxvii, vol. 2 p. 193
• 1712 : Engelbertus Kaempfer, Amoenitatum exoticarum politico-physico-medicarum fasciculi V (Lemgoviae: typis H. W. Meyeri) fasc. 5: Plantarum Iaponicarum ... nomina et characteres Sinicos p. 816 ("Bansjo, vulgo toogaras: Piper Indicum vulgatissimum. Solanum Capsicum dictum vulgatissimum, siliquis rectis propendentibus")
• 1716 : Amédée François Frézier, Relation du voyage de la mer du Sud aux côtes du Chily et du Perou (Lutetiae: Jean-Geoffroy Nyon) pp. 99, 197-198, 228 ("Ils mangent le mays de differentes manières, ou simplement bouilli dans de l’eau, ou rôti parmi du sable dans un pot de terre, mis ensuite en farine mêlée avec de l'eau, c'est ce qu’ils appellent oullpo quand elle est potable, et rubull quand ils en font une bouillie épaisse avec du piment et du sel"; "Une lieüe au dedans est le Village de Saint Michel de Sapa, où l’on commence à cultiver l'aji, c’est à dire le piment dont tout le reste de la vallée est cultivé, et semé de métairies uniquement occupées à ces legumes. Dans ce pétit espace de vallée qui est très étroite, et n’a pas plus de sîx lieües de long, il s’en vend tous les ans pour plus de 80000 écus. Le goût des Espagnols du Pérou est si general pour cette épicerie, qu’ils ne peuvent s’en passer dans aucun ragoût, quoiqu’elle soit si piquante, qu’à moins que d’y être accoutumé, il est impossible d’en goûter; et comme elle ne peut croître dans la puna, c’est à dire les montagnes, il descend tous les ans quantité de marchands qui enlèvent tout le piment qu’on cultive dans les vallées de Arica, Sama, Tacna, Locumba, et autres à dix lieües à la ronde, d’où l’on compte qu’il en sort pour plus de 600000 piastres, quoiqu’elle le vende à bon marché. On auroit de la peine à le croire, en voyant la petitesse des lieux d’où l'on en tire de si grandes quantités; car hors des vallées le pays est par-tout si brûlé, qu’on n'y voit aucune verdure. Ce prodige se fait par le secours de cette fiente ou guana, qu’on apporte, comme je l’ai dit, d'Iquique, qui fertilise la terre de manière qu’elle donne 4 et 500 pour un de toutes sortes de grains, bled, mays, etc. mais particulièrement d’agy lorsqu’on sçait bien la ménager comme il faut. La graine étant levée et en état de transplanter, on range les plantes en serpentant, afin que la même disposition des rigoles qui portent l’eau pour les arroser, la conduise doucement au pied des plantes: alors on met à chaque pied de piment autant de guana qu’en peut contenir le creux de la main. Quand la fleur se forme on y en remet un peu davantage; enfin quand le fruit est formé, on y en met une bonne poignée, ayant toujours soin d'arroser, parce qu’il ne pleut jamais dans ce pays, sans quoi les sels qu’elle contient n'étant pas détrempez, brûleroient les plantes, comme l’experience le fait voir: c'est par cette raison qu’on la met à differentes reprises, avec certain ménagement dont l’usage a découvert la necessité par la différence des recoltes qui s’ensuivent"; "En general, les Créoles sont d’un extérieur composé, et ne sortent point de cette gravité qui leur est naturelle. Ils sont sobres pour le vin, mais ils mangent avidement et malproprement, quelquefois tous dans un même plat, ordinairement en portion comme les moines. Dans un repas d’apareil, on fait passer successivement devant chacun des conviez plusieurs petits plats de differents ragoûts, et chacun d’eux les donne ensuite à ses domeftiques, et aux assistans qui ne sont pas à table, afin, disent-ils, que tout le monde ait part à la bonne chere. Lorsque les Çreoles venoient manger dans nos vaisseaux où l'on servoit à la François, dans de grands plats disposez avec art et symetrie, ils les enlevoient effrontément pour les donner à leurs esclaves, quelquefois avant qu’on y eut touché; mais lorsque les capitaines n’osoient leur faire sentir cette impolitesse, nos cuisiniers jaloux de leur travail, ne manquoient point de leur reprocher, qu’ils derangeoient la belle ordonnance du festin. Comme ils n’ont pas l’usage des fourchettes, ils sont obligés de se laver à la fin du repas, ce qu’ils font tous dans un même bassin; et de cette lavure generale & dégoùtante, ils n’ont point de répugnance de le laver les lèvres. Les viandes qu’ils mangent sont assaisonnées de quantité d’agi ou piment, cette épicerie dont nous avons parlé, qui est si piquante, qu’il est presque impossîble aux étrangers d’en goûter; mais ce qui les rend encore plus mauvais, c’est un goût de suif que la graisse donne à tous leurs ragoûts; d’ailleurs ils n'entendent point l’art de faire rôtir de grandes pièces, parcequ’ils ne les tournent pas continuellement comme nous; c’est ce qu’ils admiraient le plus de tous nos mets. Ils font deux repas, un à dix heures du matin, l’autre à quatre heures du soir, qui tient lieu de dîner à Lima, et une colation à minuit: ailleurs on mange comme en France"); cf. versionem Anglicam 1717 p. 151 et alibi
• 1719 : Histoire naturelle du cacao, et du sucre. Lutetiae: Laurent d'Houry (p. 135 apud Google Books) ("a été transporté en France ou il croît comme en Amerique en gousses piramidales de deux à trois pouces de long; elles sont d'abord rouges, puis jaunes, rouges et noires successivement; on les confit au vinaigre comme les capres et les cornichons"). — 2a ed. Amstelodami, 1720 (fasc. 6 p. 135 apud Google Books)
• 1719 : George French, An Answer to a Libel intitled, A Letter to Mr G. French ... Londinii: J. Bettenham (p. 197 in nota subiuncta apud Google Books) (St Kitts, or at least Antilles: cassada: "But notwithstanding the poisonous quality of the natural juice, yet, when boyl'd and clarify'd, 'tis commonly made an ingredient of the favourite pepper-pot (a kind of oilla or porridge, made of several roots and herbs and season'd very high with that country pepper) to which it gives both a delicate flavour and savour")
• 1722 : Sizhou prefectural gazetteer: “The local minorities use it as a substitute for salt.” Dott 2020 p. 62
• 1723-1735 : Aerae Yongzheng Chorographia Shandong (山东通志): 秦椒，色红有子与花椒味俱辛 ("Pipera qin colore rubra, granis plena, tam calida quam zanthoxyli fructus")
• 1724 : Jean-Baptiste Labat, Nouveau voyage aux isles de l'Amérique vol. 1 (Hagae Comitum, 1724) p. 167 ("Je le fis laver avec une pimentade, c’est-à-dire avec de la saumure dans laquelle on a écrasé du piment et des petits citrons")
• 1724 : François Valentijn, Oud en nieuw Oost-Indiën (5 voll. Dordrecht: Joannes van Braam) vol. 1 pars 2 p. 20, vol. 5 pars 1 p. 248 (Moluccas: "Hunne wyze van tafelen bestaat niet in veel geregten, sagoe is hun vast-gezet brood, waar van zy vierkante koeken van een span in kleine steene oventjes van die nette groote, als ieder sagoe-broodje, bakken, zommige voor een, andere voor 't bakken van twee broodjes (hoewel ieder in een byzondere opening boven malkanderen leggende) gemaakt zynde, welke sagoe dan al eenige maanden duren kan. Daar zyn gevallen, dat sommigen nu en dan ook wel eens rys in de plaats eeten; maar dan gastreren zy. Anders eert fraaie menigte sagoe met een weinig verschen, drogen, of zouten visch, na dat het de gelegenheit van de beurs toelaat, met wat sajor, of lugt in 't water opgezoden groente, wat tsjili (dat is West-Indische lange roode peper, anders ook wel ritsjens genaamd) of wat sap van kleine dun-schillige Limoentjens 'er by, of een visje in de olie gebraden, alzo hier overvloed van goeden visch gevonden wort, is hun gemene maaltyd. Hoenderen, geiten of bokjens, dooden zy niet dan op feesten en verkens-vleesch, dat 'er overvloedig in 't bosch valt, verbied hun de Alcoran"; Amboina: "De tsjili, of ritsjens-struik, is hier mede, en men heeft 'er driederley zoorten van, een groote roode, een kleine roode, en de kleine geele, die yder weer hare onder-zoorten hebben. Deze groote of roode vrugt (die wel by de apothekers op de vensters staat) werd als Peper in alle inlandze saucen gebruikt, overtreffende in sterkheid van smaak en hitte de zelve. Het is een vast middel, dat altyd by die Ambonsche papedo en in alle atsjaar gebruikt werd")
• ante 1725 : Henry Barham, Hortus Americanus (Kingston Iamaicae, 1794) pp. 30-31
• 1725 : Ardelio Della Bella, Dizionario italiano, latino, illirico. Venetiis: presso Cristoforo Zanne (p. 553 apud Google Books) ("Pepe rosso: Piper siliquarium, paprìka")
• 1728 : Iosephus Benkö, Transsilvania, sive Magnus Transsilvaniae principatus, olim Dacia mediterranea. Vindobonae (vol. 1 p. 405 apud Google Books) (De vocabulis dialectorum Transsylvanicorum: "Paprika [Pseudo-capsicum] pro Török bors")
• ante 1730 : Franciscus Ximénez de Quesada, Historia natural del reino de Guatemala
• ante 1730 : Franciscus Ximénez de Quesada, interpr., Popol Vuh manuscripti imago 52 (pp. 68-69 versionis Ximenez; versionis Anglica pars 2 cap. 6)
• 1730 : Jean-Baptiste Labat, Voyage du chevalier Des Marchais en Guinée, isles voisines, et à Cayenne, fait en 1725, 1726 et 1727 vol. 4 (Lutetiae: Saugrain l'aîné, 1730) (pp. 377, 402 apud Google Books) ("Ils ne se servent point de sel ni dans leur bouilli, ni dans leur roti, ou boucane, mais ils usent en échange d'une quantité prodigieuse de piment ou poivre rouge. Il faut être Indiens ou Caraibe pour pouvoir utiliser de leur pimasade, c'est ainsi qu'on appelle du pimat [Amsterdam ed.: piment] écrasé dans l'eau ou du jus de citron"; huntsmen: "s'ils portent avec eux des provisions de viande ou de poisson, ils le font boucanner auparavant de s'embarquer et les mangent avec une pimentade, c'est-à-dire, une sauce composée d'eau et de piment écrasé")
• 1732 : John Barbot, A Description of the Coasts of North and South-Guinea (A Collection of Voyages and Travels vol. 5. Londinii: Churchill, 1732) pp. 113, 199, 201, 471, 472 (derivative? "they have also two sorts of pimento in abundance, of the long sort, and of that of Benin" (but what is this really?); "The pimento, or Spanish pepper, is very plenty here, and of two forts, great and small; it grows on shrubs, somewhat like, tho' little less, than gooseberry bushes in Europe. Both sorts are first green, but afterwards change colour, the small to a beautiful red; and the large to a red and black. They are both much hotter than common pepper, especially the smaller sort, which is not above the quarter part of the size of the other: but the plant or bush on which it grows 1s six times as high, and wider extended, than the other. This pimento keeps well pickled in vinegar, but in limejuice is as good again, being more corroborating to the stomach, and very wholesome"; banana or pizang: "It eats well also, with a sauce made with pimento or malaguetta, salt and lemon-juice, and tastes better than dry bread in France"; "Cotton, as well as Brazil pepper, grows wild"; "Their usual diet is fresh and smoak'd fish, especially pilchards, which they take with a hook, and boil with herbs and achy or Brazil pepper") (Compare with Bosman and others above; See this and more at JSTOR) (Alpert 2008: Barbot borrowed from Pieter de Marees 1602. However, Marees apparently didn't mention ‘peper’)
• 1733 : "Brasilien-Pfeffer" in Grosses vollständiges Uuniversal-Lexicon aller Wissenschafften und Künste vol. 4 (Halis: Johann Heinrich Zedler) (coll. 1102-1104 apud Google Books)
• 1733 : Guangxi tongzhi [Guangxi gazetteer] first gazetteer to use the name lajiao! Dott 2020 p. 51; substituting chiles for salt was associated with non Han minorities, the Yao and Miao, p. 62
• 1736 : Shandong tongzhi [Shandong gazetteer] “The fruits are much more pungent than huajiao [Sichuan pepper]” Dott 2020 p. 48
• 1736 : Shengjing tongzhi [provincial gazetteer] (1736), 27.4b First mention of an upward-pointing variety tian jiao “heaven pepper” Dott 2020 p. 218 n. 83
• 1737 : Chongxiu Suzhou xinzhi [Gansu gazetteer] “It can be used to make dishes pungent” Dott 2020 p. 48
• 1737 : Ioannes Burmannus, Thesaurus Zeylanicus. Amstelaedami: apud Janssonio-Waesbergios & Salomonem Schouten p. 53
• 1737 : Carolus Linnaeus, Hortus Cliffortianus. Amstelodami pp. 59-60
• 1738 : John Ray, ed., Travels through the Low Countries ... vol. 1. 2a ed. Londinii: J. Walthoe [etc.] vol. 1 pp. 414, 423, vol. 2

"[Sevil:] Of the cocao nut they make chocolate thus; first they toast the berries to get off the husk, then pound the kernels to powder, and to every miliao i. e. three pound and a half of powder, they add and mingle two pound of sugar, twelve vanilla's, a little pimentone or Guiny pepper (which is used by the Spaniards only) and a little acchiote to give a colour; but these two last may be omitted. They melt the sugar, and then mingle all well together and work it up either in rolls or loaves.

"The Spaniards are not so abstinent as most people take them to be, eating the best they can get, and freely enough if it be at another man's cost: and in inns never refusimg partridges, quails, &c. for the dearness if they have but money ... They seldom mingle water with their wine, it being a common saying among them Vino poco & puro, though all over Spain the wine is very hot and strong. They delight much in pimentone i. e. Guiny pepper and mingle it with all their sauces. In roasting of meat they never use dripping pans but draw the coals just under the meat, which though it be not so cleanly yet is the quicker and more thrifty way for saving of fewel. They tear rabbets in sunder with their hands when they are almost roasted, and stew them in a pot with water and pimentone."

• 1739 : Elizabeth Blackwell, A Curious Herbal vol. 1 (Londinii: John Nourse) (plate 129 and preceding text apud Google Books)
• 1740 : Ioannes Bellosztenëcz, Gazophylacium, seu Latino-Illyricorum onomatum aerarium. [Typis Joannis Baptistae Weitz, Inclyti Regni Croatiae Typographi] (p. 349 apud Google Books) ("Perprís, paprika: piperitis -dis, piper siliquarium, siliquastrum -tri")
• 1740 : [Charles Leslie], A New History of Jamaica, from the earliest accounts, to the taking of Porto Bello. Londinii: J. Hodges, 1740 (p. 306 apud Google Books)
• 1741 : "Piper Hispanicum, Piper Indicum" in Arthur Conrad Ernsting, Nucleus totius medicinae. Nova ed. (vol. 1 pp. 611-612 apud Google Books)
• 1741 : Guizhou provincial gazetteer: “Minorities use it as a substitute for salt.” Dott 2020 p. 62
• 1742 : Savary des Bruslons, Dictionnaire universel de commerce, d'histoire naturelle et des arts et métiers. Nova ed. Genavae (vol. 2 coll. 272-273 apud Google Books) ("Poivre de Guinée") ("Les vinaigriers s’en servent pour fair leur vinaigre")
• 1746 : Taihai caifeng tukao [Taiwan gazetteer] “It is pungent and spicy” “foreign ginger (fanjiang) is a type of vine from Holland. . . . Foreigners (fanren) brought these pods [to Taiwan] to eat them … on the mainland (neidi) they are named foreign pepper” Dott 2020 pp. 48, 58-59
• 1747 : Georgius Everhardus Rumphius, Herbarium Amboinense (Amstelaedami: Chanquion, 1741-1750) vol. 5 pp. 247-252 et tab. 88; cf. E. D. Merrill, An Interpretation of Rumphius's Herbarium Amboinense. Manilae: Department of Agriculture and Natural Resources, Bureau of Science, 1917 p. 462

  "Malaice Lada Tschili, ac tantummodo Tschili, unde multi crediderunt, hoc Piperis genus primum ex regno Chili fuisse translatum, quod cum vero non videtur convenire" (lib. 8, cap. 50).

• 1747 : Jacques-Philibert Rousselot de Surgy, Histoire generale des voyages. Lutetiae: Didot (vol. 12 p. 436 apud Google Books) ("Côte de Malaguette: ... La dernière espèce de poivre qui s'appelle ice piment, et qui porte en Europe le nom de poivre d'Espagne croît en abondance sur la Côte. Il y a deux sortes de piment, le grand et le petit, tous deux verds d'abord; mais le petit prend ensuite un fort beau rouge, et le grand tourne sur le noir ... Le piment confit au vinaigre ou au jus de limon passe pour un excellent stomachique")

Post 1750

• 1751 : Hannah Glasse, The Art of Cookery Made Plain and Easy (4a ed. Londinii) pp. 331-332 ("To dress a turtle the West-India way") ("To dress a turtle the West-India way ... a little Cayan pepper, and take care not to put too much")
• 1752 : "Brasilien-Pfeffer" in Carl Günther Ludovici, Eröffnete Akademie der Kaufleute, oder vollständiges Kaufmanns-Lexicon vol. 1 (Lipsiae, 1752) (coll. 2091-2095 apud Google Books)
• 1753 : Carolus Linnaeus, Species plantarum (Holmiae: impensis L. Salvii, 1753) vol. 1 p. 188-189 (Latine)
• 1753-1761 : Pehr Kalm, En resa til Norra America Textus (fide Andrews (1995) p. 32)
• 1756 : Patrick Browne, The Civil and Natural History of Jamaica. Londinii: White (pp. 176-177 apud Google Books)
• 1756 : Jianchang fuzhi [Jiangxi gazetteer] 13.12b: Dott 2020 p. 112 extended quotation naming two varieties: “ … When used in flavoring food, sweat and tears run together, therefore those who use them are very few”.
• 1757 : Anxi xianzhi [district of Quanzhou prefecture, Fujian gazetteer] 4.10a Dott 2020 p. 94 “It can detoxify poison (jie du) from aquatic animals (shuizu). People who eat too much fish or crab and get diarrhea (xiexie) or dropsy (zhangman) can boil the fruit to make a dose of medicinal broth.”
• 1757 : John Hill, Eden, or a compleat body of gardening (Londinii: Osborne, 1757) pp. 13-14
• 1758 : Wang Fu, Yilin zuanyao tanyuan (Exhaustive essential compilation of the forest of medicine) 2.79a Dott 2020 pp. 86-87, 89 f.; colour “crimson” p. 229 note 4
• 1759 : Jianning xianzhi [district of Fujian gazetteer], 6.13b, colour “vermilion” Dott 2020 p. 229 n. 4
• 1760 : Sarah Harrison, The house-keeper's pocket-book, and compleat family cook. 7a ed. Londinii (p. 180) (not in earlier editions: "To pickle alder shoots, in imitation of bamboo ... To each quart of pickle put an ounce of white or red pepper")
• 1764 : Liuzhou xianzhi [Guangxi gazetteer?] “They can be eaten raw” (2.27) Dott 2020 p. 71
• ante 1765 : Cao Xueqin, Somnium aedium rubrarum (agnomen "Feng Lazi" personae Wang Xifeng ad capsica alludit: vide Dott 2020 pp. 146-151)
• 1765 : Chenzhou fuzhi [Chenzhou Prefectural Gazetteer, Hunan] “the pod is sliced and used to flavor food in sauces, vinegar, sesame oil, and pickled vegetables.” Dott 2020
• 1766 : Enping xianzhi [Guangdong gazetteer] “After each picking locals put them in sauces” Dott 2020 p. 48
• 1767 : Carolus Linnaeus, Mantissa Plantarum: generum editio VI et specierum editio II (1767) vol. 1 p. 47
• 1767 : Carolus Linnaeus, Systema Naturae 12a ed. vol. 2 (1767) p. 174
• 1768 : Philip Miller, The Gardener's Dictionary. 8a ed. Londinii s.v. "Capsicum" ("Cayan butter, or what the inhabitants of America call Pepper-pots")
• 1769 : Edward Bancroft, An essay on the natural history of Guiana (Londinii: T. Becket and P.A. de Hondt) pp. 41, 64, 286, 323-325 (p. 41 Cassava: "Thus the meal, by baking, is rendered innoxious and nutritious; and the poisonous juice of the root, when expressed, is, by the Indians and White Inhabitants, boiled with venison, pepper, &c. and thus affords an agreeable salubrious soup. The best antidotes that have hitherto been diicovered against the poisonous effects of the Cassava, in its crude state, are red pepper and rum, taken immediately")
• 1771 : Bolton Glanvill Corney, interpr., The Voyage of Captain Don Felipe Gonzalez in the Ship of the Line San Lorenzo ... to Easter Island in 1770-1 (Londinii: Hakluyt Society, 1908) p. 121 (Easter Island: "They gave the people of the said launch plantains, Chili peppers, sweet potatoes and fowls")
• 1771 : "Pimentade" in Dictionnaire universel François et Latin, vulgairement appelé Dictionnaire de Trévoux nova ed. vol. 6 (Lutetiae, 1771) p. 784 ("Pimentade ... piment des îles ... on l’écrase dans du suc de manioc qu’on fait bouillir, ou dans de la saumure, avec de petits citrons verts. La pimentade ne sert pas seulement pour aiguiser les sauces, on s’en sert encore à laver les Nègres que l’on a écorché à coups de fouet: cela fait une douleur horrible, mais c’est un remède assuré contre la gangrène")
• 1771 : Xu Wenbi, Xinbian shoushi chuanzhen (New compilation of the transmitted truths on longevity) Dott 2020 p. 77 and passim, vide p. 78 (“To make medicine, chop finely, mix with pork fat and then fry to make a dish (zuo cai).”); p. 94 chiles were “suitable to enter the large intestine to detoxify poisons (jie du)
• 1772 : "Piment, ou Poivre d'Inde, ou Poivre de Guinée" in Le grand vocabulaire françois. Lutetiae: Panckouck (vol. 22 col. 167-168 apud Google Books) ("On la cultive beaucoup dans les pays chauds, comme en Espagne, au Portugal et dans les provinces méridionales du Royaume [de France]")
• 1772 : "Piment, ou Poivre d'Inde, ou Poivre de Guinée" in Le grand vocabulaire françois. Lutetiae: Panckouck (vol. 22 col. 167-168 apud Google Books) ("On les prépare pour l'usage de la table en les faisant macérer pendant un mois au moins dans de fort vinaigre, après les avoir ouvertes par une ou plusieurs incisions profondes")
• 1772/3? : Pierre Pigneau de Behaine, Dictionarium Anamitico Latinum (manuscriptum apud societatem Missionum Externarum Lutetiensem servatur?) (Jean-Louis Taberd, ed., Dictionarium anamitico-latinum, primitus inceptum ab illustrissimo et reverendissimo P. J. Pigneaux p. 386) ("ot: pimentum")
• 1773 : Alonso Carrio de la Vandera, El lazarillo de ciegos caminantes (Lewis Hanke, ed. Luís Capoche, Relación General de la Vi­lla Imperial de Potosí; Juan Perez de Tudela, ed., Concolorcorvo, El lazarillo de ciegos caminantes [Matriti: Ediciones Atlas, 1959] pp. 281, 284 ("porque desde Jauja al Cuzco, y aún hasta Potosí, escasea la grasa o manteca de puerco, en algunos parajes, aconsejo a mis amados caminantes prevengan en su alforja un buen trozo de tocino, que no solamente suple esta necesidad, sino que da un gusto más delicioso y se aprovechan los trocillos que no se derritieron La pimienta, el ají molido, los tomates, cebollas y ajos y un par de libras de arroz, provisión de cuatro o cinco días"; "Lo contrarío sucede en las punas rígidas, a donde el aire es sumamente seco, y recogiéndose todo el calor al estómago, fatiga mucha la respiración y causa una especie de mareo, como el que acomete a muchos navegantes, que solamente se quita con beber el agua fría y tomar algunos caldos de carne o gallina, con bastante ají, que parece una cosa extraordinaria, pero la práctica está a su favor, como en el imperio de México, entre la gente vulgar, no curar los empachos más que con huevos fritos con agua y sal, con mucho chile molido, que equivale a nuestro ají y en España al pimentón, oue sólo se usa con exceso en los adobados de carne de puerco y algunos peces indigestos v por naturaleza secos")
• 1775 : Jósef Csapo, Uj füves es viragos magyar kert, mellyben mindenik fünek es viragnak neve ... ertelmesen megjegeyeztetnek. Posonyban: Landerer Mihal (pp. 283-284 apud Google Books) ("Török-bors, Paprika, Kerti-bors. Deák: Capsicum, Piper hispanicum, Siliquastrum: Capsicum annum [sic], caule herbaceo, pedunculis solitariis H. Crantz. Frantz: Poivre d'Inde, Poivre de Guinée. Német: Spanischer Pfeffer ...")
• 1776 : Nicolaus Iosephus Jacquin, Hortus botanicus Vindobonensis (Vindobonae: typis Leopoldi Joannis Kaliwoda aulae imperialis typographi, 1770-1776) vol. 3 p. 38, tab. 67
• 1776 : Haining zhouzhi [Zhejiang gazetteer: Haining department, within Hangzhou prefecture]: begins by quoting the earlier prefectural gazetteer entry, reproducing the text verbatim up through the name, but editing out its predecessor’s statement that it was inedible. The Haining gazetteer then continued: “During the winter months a little is put in soup. It is also used in food. The round, slender ones are called heavenly eggplant” Dott 2020 pp. 48, 54
• 1777 : Bernardus Havestadt, Chilidúgu sive Res Chilenses (Monasterii Westfaliae: typis Aschendorfianis) (pars 1-2) (pars 3 p. 783 apud Google Books) ("Tapi: piper rubrum, Hispanum, tapican: hoc pipere aliquid aspergere, condire")
• 1782 : John Talbot Dillon, Travels Through Spain. Londinii: Bladwin, 1782 (pp. 358-359 apud Google Books) ("it is said that the tythes of pimenton and tomates, "Guinea pepper and love apple", paid to the bishop of Orihuela, amount to £1600 sterling per annum")
• 1783 : Martin Dobritzhofer, Geschichte der Abiponer, einer berittenen und kriegerischen Nation in Paraquay. Vienna: bei Joseph Edlen von Kurzbek, 1783 (vol. 1 p. 63 apud Google Books)
• 1783 : Wu Xingqin, Baihua qiangao [Baihua's early drafts] (n.p., 1783) 38.9b ("Chili pepper paste" poem, fide Dott 2020 pp. 137-138 with English translation): : Wu Xingqin, “Lajiao jiang” (Chile pepper paste), in Baihua qiangao (Baihua’s [Wu Xingqin] early drafts) (n.p., 1783), 38.9b: see Dott 2020 p. 137, full translation of poem p. 138
• 1785 : F. N. Hepper, The West African Herbaria of Isert and Thonning (Kew: Bentham-Moxon Trust, 1976) p. 120 ("Capsicum frutescens ... Exsicc.: Whydah, 1785, Isert s.n.") (Whydah, just east of Cotonou, a coastal kingdom trading in slaves; Paul Erdmann Isert, 1756-1789)
• 1789 : Abbé Rozier, Cours d'agriculture (12 voll. Lutetiae, 1781-1805) vol. 8 pp. 170-171 ("Poivre d'Inde ou de Guinée, ou poivre long, ou corail des jardins")
• 1790 : Ioannes de Loureiro, Flora Cochinchinensis vol. 1 (Ulyssipone, 1790) pp. 127-128
• c. 1790 : Tong Yuejian, The Harmonious Cauldron, earliest known recipe book containing chiles, Dott 2020 pp. 43-45 cf. 126; recipes for chilli paste, chilli oil, chilli meat, Overview of ingredients: Tong ‘emphasized chiles as additives for flavoring, including ground chiles, chileinfused sesame oil, and chile paste.’
• 1791 : "Piment" in Jacques C. Valmont de Bomare, Dictionnaire raisonné universel d'histoire naturelle (vol. 10 pp. 571-572 apud Google Books)
• 1792 : John Collins of the Island of St Vincent, letter to Benjamin Vaughan (Critical Review vol. 4 [1792] (p. 41 apud Google Books)) (Affection of the throat in Angina maligna: "Take two table spoonfuls of small red pepper, or three of the common cayenne pepper, and two tea spoonfuls of fine salt, beat them into a paste, and then add to them half a pint of boiling water. Strain off the liquor when cold, and add to it half a pint of very sharp vinegar. Let a table spoonful of this liquor be taken ever half hour ...")
• 1793 : J. B. Moreton, West India Customs and Manners. Nova ed. Londinii (pp. 95, 106, 110, 159 apud Google Books) (aphrodisiac pepper-pots, bird-pepper as medicine for birds)
• 1795 : Dizionario universale economico rustico. 2a ed. Vol. 16 (Romae: Michele Puccinelli) (pp. 285-298 apud Google Books) ("Pepe della Guinea, Peperoncino fruticoso, Peperone baccifero")
• 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 喇虎醬 = Lahu Sauce)
• 1797/1801 : Mémoires de Mgr J. Brumauld de Beauregard vol. 2 (Pictavii: Saurin Frères, 1842) p. 442 ("pimentade")
• 1798 : Nicolas Jolyclerc, Phytologie universelle, ou, Histoire naturelle et méthodique des plantes. Lutetiae: Gueffier jeune (vol. 5 pp. 161-162 apud Google Books) ("Piment, Poivre long ou Corail des jardins") ("On le met dans le vinaigre quand il est encore vert, et il sert dans les assaisonemens")
• 1798 : Martin Schwartner, Statistik des Königreichs Ungern. Pest: Trattner (p. 198 apud Google Books) ("Gartenkräuter ... Gurken von einheimischen Pfeffer (Paprika) durchbeißt, sind der gewöhnlichste Salat des mittleren und unteren Standes.")
• 1799 : Hippolytus Ruiz^(en), Iosephus Pavón^(en), Flora peruviana et chilensis vol. 2 (Matriti: Gabriel de Sancha, 1799) pp. 30-31
• 1799 : Sámuel Gyarmathi, Affinitas linguae hungaricae cum linguis fennicae originis grammatice demonstrata, nec non vocabularia dialectorum tataricarum et slavicarum cum hungarica comparata. Gottingae: typis Joann. Christian. Dieterich., 1799 (p. 329 apud Google Books) ("Gujás-hus: Gulas-Fleisch, quod in tripode coqui solet")
• 1800 : David Vinton, nuntii in Providence Journal [Insulae Rhodensis] (26 Martii 1800, p. 1) ("Cayenne Pepper-Sauce in bottles"); (3 Decembris 1800, p. 1) ("warranted Mustard and Cayenne, India Soy, Capers, Pepper-Sauce, Anchovies")

Post 1800

• 1803 : Thomas Winterbottom, An account of the native Africans in the neighbourhood of Sierra Leone. Londinii: Hatchard vol. 1 pp. 9, 56, 65, 67, vol. 2 pp. 17, 44-45, 112, 117, 222 ("a fire being made of green pepper bushes, the culprit is suspended over it with his hands tied behind his back, until nearly suffocated with the smoke; a ceremony which never fails to extort a discovery of his treasure"; "The Indians of South America, and the Caraibs of these islands (West Indies) who appear to be the same race of men, boil this juice with cayenne pepper and salt, which they use as a sauce to their fish, and soak their cassada bread in it before eating it. It appears that heat alone is insufficient to destroy its noxious qualities, this effect is produced by the capsicum or cayenne pepper, with which they season it, and which is found to be the most effectual antidote against its bad effects"; "The natives also around Sierra Leone use a great quantity of the red pepper in their food; and if we may judge from its general use in warm climates, we must conclude it to be very wholesome. Dr. Bancroft gives it as his opinion, that the quantity of pepper which the natives of Guiana use, preserves them from the intermittents, which are endemial to the other inhabitants of Guiana, who do not follow their example. [Note: Capsicum frutescens, bird pepper. The general term for the different species of pepper is bengbay; the ‘largest kind is distinguished in Bullom by the word bengbay pootoo; in Timmanee, by kik bengbay pootoo; and in Soosoo, by foorootoo bengbay, or white man’s pepper: the reason alledged for this is, that it has a whitish appearance before it becomes ripe]"; "These [sago] worms are much esteemed in the West Indies, where they are called groo-groo worms. They resemble marrow in taste, and are eaten roasted, and well seasoned with Guinea pepper, salt, and lime juice". "Vomiting ... to alleviate or remove it, they drink a warm infusion of the common red pepper, or capsicum, or they swallow a few pods of it gently bruised. The juice of the lime is also frequently taken with the same intention"; "Dysentery is by no means so prevalent a disease to the northward of Sierra Leone* as upon the Gold Coast, where the badness of the water renders it very frequent. ‘The natives of the Gold Coast have the credit of bemg very successful in the cure of this complaint. ‘The chief medicine which they use in it is lime juice, to which is added some of their favourite capsicum or red pepper: this latter is so highly esteemed by them, that it is used not only as a seasoning to their food, but enters largely into the composition of their medicines, and always constitutes the chief ingredient in their enemas. Marchais [Voyage en Guinée] says, “on the Gold Coast the cure of colic is.a calabash of lime juice mixed with red pepper, and drank night and morning for several days”"; "The sarcoma scroti is supposed generally to be hereditary; and is referred to the great quantity of pepper which is used in seasoning their food"; "When the pain is confined to any particular spot, it is bathed with a decoction of the leaves and pods of the red pepper bush, or capsicum, used warm"; "In cases of Tinea capitis, the head is washed with a pretty strong infusion of red pepper in water")
• 1803 : Zhao Xuemin, Bencao gangmu shiyi (Correction of omissions in the Bencao gangmu), 1871 Dott 2020 pp. 83-84, 90 et passim
• 1804 : J. L. M. Poiret, "Piment: Capsicum" in Jean-Baptiste Lamarck, Botanique vol. 5 (Encyclopédie méthodique. Lutetiae, 1804) (pp. 323-327 apud Google Books) ("lorsqu'ils ne font que nouer, on les fait macérer quelques mois dans le vinaigre, et on s'en sert ensuite en guise de capres et de capucines pour relever les sauces par leur saveur acre et piquante")
• 1807 : Grimod de la Reynière et al., Almanach des gourmands vol. 5 (1807) p. 183 ("On se sert rarement à Paris du piment ou poivre-long, plante âcre, extrêmement chaude, et dont le goût excessivement fort ne sauroît plaire qu’à des palais blasés. Mais ce stimulant est d’un grand usage dans la cuisine anglaise. Ces insulaires ont les papilles nerveuses beaucoup moins délicates que nous, et ce qui nous excorieroit la bouche chatouille à peine la leur"); vol. 7 (1810) pp. 145-147, cf. 185-186 ("Mais il existe, sous le nom de piment enragé (ou poivre de Guinée), une autre sorte d’épices, jusqu’ici inconnue en France, et dont la cuisine anglaise faisoit un usage presqu’exclusif. Le poivre ordinaire étoit le seul répandu dans le commerce du Continent, et si nous voyions quelquefois paroître du piment, les riches gourmands avoient seuls le privilège de l'introduire dans leur cuisine. Cependant le Piment a non-seulement les vertus du poivre, mais il les possède avec plus d'intensité encore. Sa saveur est plus forte et plus piquante; on peut, par conséquent, l'employer à plus petite dose. Son arôme est plus spiritueux, ses principes moins âcres, moins corrosifs, et combiné par une main habile il communique aux mets un goût très-distingué, Travailler à naturaliser cette plante précieuse en France, c’étoit rendre tout à la fois un véritable service à la Cuisine , au Commerce et à la Patrie ; c’est ce que vient d’entreprendre avec succès M. Freycinet , propriétaire à Loriol en Dauphiné. Deux de ses frères , Officiers de la dernière expédition des découvertes aux Terres Australes , lui en ont fait naître l’idée 5 ses tentatives ont éré heureuses, et le Piment qu’il a récollé , et qui a été soumis à notre dégustation , diffère peu en vertus et en force de celui des Indes. Il pourra remplacer , par la suite , avantageusement le Poivre commun dans l’économie domestique, et rendre peut-être, sous ce rapport, notre Nation indépendante du commerce érranger. Il ne s'agit donc plus que de faire des vœux , pour que cette plante soit cultivée en grand dans nos Départernens méridionaux ; son produit ne peut qu’offrir de grands avantages aux Agriculteurs qui formeroient une telle entreprise. Ces considérations acquièrent un nouveau degré de force dans les Circonstances actuelles , et le Gouvernement qui encourage tous les efforts que l’Agriculture fait pour remplacer , par des produits indigènes , les denrées exotiques que nous ne pouvons plus obtenir qu’à grands frais , jettera sans doute un regard favorable sur cette conquête agricole. En attendant , malheur au Gourmand qui la verroit avec indifférence! M. Freycinet a déjà récolté une assez grande quantité de ce Piment , pour répondre aux demandes qui pourront lui en être faites , en s’adressant directement à lui 7 à Loriol y Département de la Drôme $ et nous ne doutons pas qu’elles ne soient nombreuses , puisque l’intérêt et la sensualité trouvent chacun leur compte à faire usage de sa découverte")
• ante 1809 : Hans Christian Monrad, Bidrag til en skildring af Guinea-Kysten og dens indbyggere (Hauniae: Andreas Seidelin, 1822) pp. 125-126, 225, 240, 273 (cf. Selena Axelrod Winsnes, interpr., Two Views from Christiansborg Castle vol. 2: A Description of the Guinea Coast and its Inhabitants, by H. C. Monrad (Accra: Sub-Saharan Publishers, 2009) pp. 112, 174, 184, 205 (Fante: "En Bombefoi har altid Fyrtøi hos sig, deels for at kunne tænde Ild om Natten, naar han ei, som ofte er "Tilfældet, sover i et Træ, deels for at lave sin Mad, naar han el lader sig nøie med Frugt og Brod, hvoraf han ofte fører noget med sig, eller som han for Coris kan kiøbe i ethvert Negeri, han støder paa. — Jægerne lave en Suppe, som har Navn af dem og kaldes Bombefoi-Suppe; den bestaaer af Maven af det fældede spiselige Dyr, med det ufordøiede Græs i, hvilket koges i Band og Palmeolie og krydres med Cajenne Peber, som voxer i Mængde i Africa og kaldes paa Accara: Schattoe. En saadan Suppe er ret velsmagende, naar den er frisk; men naar Jægeren har gravet Dyrets Mave ned i Jorden, fordi han ei har havt Leilighed til strax at fortære den, og derpaa om et Par Dage afhenter den og laver Suppe derpaa, saa maa man have Negrenes Smag for halvraadent eller som han kalder det, snuf Kiød eller Fisk, for at kunne spise den"; "Korn og alle Frugter sættes, og det seer derfor heel regelmæssigt ud paa en Negerplantage. Saaledes sættes Mais, Jams, Piment &c. [Note: Piment eller Pimento er hvad vi kalde spansk Peber; det groer i største Overflødighed deels aflangt og deels rundt; det aflange bliver rødt naar det modnes, og det runde mørkeblaat. Man bruger en stor Mængde deraf i al Slags Mad, ja det spises endog grønt paa Brød]"; "Brød og Frugt udgiør Negrenes meste Spise, dog nydes ogsaa ved Strandkanten meget Fisk; ikke heller ere Negrene Hadere af Flesk og Kiød; men da de ikkun ubetydeligt lægge sig efter Jagt og Opdræt af Kreature, falder dette sieldnere i deres Lod. Næsten al deres Mad tillaves med Palmeolie og ostindisk Peber, som paa Accaraisk kaldes: Schattoe og voxer i Overflødighed der"; "Negrene bruge mod Koldfebre næsten koghede Urtebade, hvori den Syge bliver sat, under Paroxysmen, og tildækket med et Kintee eller Lagen. Undertiden indsmøre de hele Legemet fra Dverst til Nederst med fiinstødt spansk Peber, hvorved foraarsages en brændende Hede". -- "A bombefoi [professional huntsman] always has his tinderbox with him, partly to be able to light a fire when he does not sleep in a tree, as is often the case, partly to be able to prepare his food when he does not settle for fruit and bread, which he often carries with him, or which he can purchase for cowries in every town on his way. Hunters make a soup that is named after them. It is called 'bombefoi soup' and is made of the stomach of the felled animal with undigested grass in it. This is cooked in water and palm oil and is flavoured with cayenne pepper, which grows in quantities in Africa and is called schattoe in Accara. This soup is very tasty when it is fresh. But when the hunter has buried the animal’s stomach in the ground because he did not have an opportunity to consume it immediately, and then digs it up after a few days and makes the soup, one must then have the Negroes’ taste for half-rotten, or, as he calls it, snuf meat or fish, to be able to eat it"; "Maize and all the fruits are set, or planted by dibbling, which gives the Negro plantation a very regular appearance. In this way maize, yams, pimento, etc. are planted. [Note: Piment, or pimento is what we call Spanish pepper. It grows in the greatest abundance, some oblong, some round. The oblong ones become red when ripe, the round ones dark blue. It is used in great quantities in all kinds of dishes, indeed, when green it is even eaten on bread]"; "Bread and fruit make up the Negroes’ main diet, although those living at the shore eat a great deal of fish. Nor are they averse to eating pork and meat, but since they only infrequently set themselves to hunting or raising animals, these are more rarely available to them. Nearly all their food is prepared with palm oil and East Indian pepper, which, in Accara, is called schattoe and grows in abundance there"; "To treat cold fever the Negroes use nearly boiling herb baths into which the patient is lowered during his paroxysms, and is covered with a kente or sheet. Sometimes they smear the entire body, from top to toe, with finely ground Spanish pepper, which causes a burning heat")
• 1810 : Maria Rundell, A new system of domestic cookery (Nova ed. Londinii: John Murray) p. 116
• 1810 : John Leyden, A Comparative Vocabulary of the Barma, Maláya and Thái Languages (Serampore: Mission Press, 1810) (p. 72 no. 1066 apud Google Books)
• 1813 : Michel Félix Dunal, Histoire naturelle, médicale et économique des Solanum. Lutetiae: Koenig, 1813 (Textus apud Google Books)
• 1813 : John Gabriel Stedman, Narrative of a Five Years' Expedition against the Revolted Negroes of Surinam (Londinii: J. Johnson, 1813) vol. 1 pp. 405-406; vol. 2 p. 292; vol. 2 pp. 74-76 et alibiol. 1]; vol. 2)
• 1817 : William Kitchiner, Apicius Redivivus, or The Cook's Oracle (Londinii: Bagster) no. 454, 455 ("Curry powder, Cheap curry powder") [for later mentions of curry powder see Pulvis caril ]
• 1817 : William Kitchiner, Apicius Redivivus, or The Cook's Oracle (Londinii: Bagster, 1817) no. 405 (praeceptum "Essence of cayenne") [for later mentions of cayenne see Pulvis cayennae ]
• 1817 : Changsha xianzhi [district Hunan gazetteer] (1817), 14.12b Early mention of chaotian jiao “facing heaven pepper” as now named, but cf. 1736. Dott 2020
• 1818 : Zheng’an (Guizhou) departmental gazetteer: “The locals use it as a substitute for salt.” Dott 2020 p. 62
• 1818 : Dominus de Byron, Beppo^(en) viii textus

And therefore humbly I would recommend

"The curious in fish-sauce," before they cross

The sea, to bid their cook, or wife, or friend,

Walk or ride to the Strand, and buy in gross

(Or if set out beforehand, these may send

By any means least liable to loss)

Ketchup, Soy, Chili-vinegar, and Harvey,

Or by the Lord! a Lent will well nigh starve ye

• 1819 : Andreas Duncan, The New Edinburgh Dispensatory (Edinburgi, 1819) pars ii p. 81
• 1820 : "Poisonous cayenne pepper" in Friedrich Christian Accum, A Treatise on Adulterations of Food and Culinary Poisons. Londinii: Longman, 1820 (pp. 292-294 apud Google Books)
• 1820 : John Crawfurd, History of the Indian Archipelago. Edinburgi (vol. 1 p. 377 apud Google Books)
• 1826 : George Finlayson, The mission to Siam, and Hué, the capital of Cochin China, in the years 1821-2. Londinii: Murray pp. 270, 292, 326 (Islands of the Gulf of Siam; Bay of Turon)
• 1826 : Whitelaw Ainslie, Materia Indica. Londinii: Longman vol. 1 pp. 306-308 (307-8: "There are growing in the botanical garden of Calcutta, six species of capsicum; the annuum, grossum, frutescens, baccatum, purpureum, and minimum. The grossum is called in Hindoostanie kaffrie-murich. Of our article, the frutescens, there are two varieties, the red and yellow, termed in Bengalese lall-lunka múrich and huldi-lunka múrich; the two last species have been scientifically examined by Dr. Roxburgh; of these the minimum is named in Hindoostanie dhan-murich. The c. grossum bears a fruit as large as a small apple, which is called by the English in India coffrie chilie; it is preferred for pickling, the skin being fleshy and tender : the seeds are previously taken out")
• 1827 : Hugh Clapperton, Journal of a second expedition into the interior of Africa (Londinii: John Murray, 1829) pp. 130, 136 ("The booza is made from a mixture of doura, or Guinea corn, honey, Chili pepper, the root of a coarse grass on which the cattle feed, and a proportion of water: these are thrown in equal proportions into large earthen jars, open at top, and are allowed to ferment near a slow fire for four or five days, when the booza is fit to drink, and is put into earthen jars. It is a very fiery and intoxicating beverage"; Koolfu or Koolfie market: "... Peppers, called monsoura, shitta, and kimba; monsoura is like our East India pepper; shitta is the malagetta pepper of the coast; kimba is a small thin pepper, growing on a bush, near the sea coast, in Yourriba, of a red colour, like Chili pepper" [could it be C. frutescens?])
• 1828 : Michel Étienne Descourtilz, Flore médicale des Antilles fasc. 6 (1828) pp. 172-181, tabb. 422-423 ("vulg. Poivre d'Inde; Piment zozo, piment enragé, poivre d'oiseau, piment caraìbe")
• 1828 : J. C. Clopper, ephemeris ("J. C. Clopper's Journal and Book of Memoranda for 1828" in Quarterly of the Texas State Historical Association vol. 13 [1909] pp. 44-80)
• 1828 : Yongzhou fuzhi [Hunan gazetteer?] 7shang.8a “The locals often take green ones and eat them raw, skin and all” Dott 2020 p. 71
• 1830 : The Times [Londinii] (12 Februarii 1830 p. 7 col. 4 ("The pepper soup, or paprika soup ... is a favourite dish among the Magyars, Turks, and Servians")
• 1830 : Lady Morgan, France in 1829-30 (Londinii: Saunders and Otley) vol. 2 pp. 415-416 ("no high-spiced sauces, no dark-brown gravies, no flavour of cayenne and allspice, no tincture of catsup and walnut pickle")
• 1832 : Edwin Lankester, Vegetable Substances Used for the Food of Man pp. 313-314
• 1832 : Antonius Fingerhuth, Monographia generis Capsici. Düsseldorpii (Textus apud Google Books) apud Internet Archive
• 1834 : Chongyin Yong’an xianxuzhi [Revised district Fujian gazetteer], 9.3a variety name chaotian bi “facing heaven brush” Dott 2020 p. 218 n. 83
• 1839 : John Paget, Hungary & Transylvania (Londinii), vol. 2 p. 227 ("First came on a paprika hendel, not a stewed fowl with red pepper, such as is often served up at more polished tables, but a large tureen or rich greasy soup, red with paprike, and flavoured by a couple of fowls cut up and swimming in it"); vol. 2 p. 521 ("Fix at once upon paprika hendel. Two minutes afterwards, you will hear signs off a revolution in the basse cour; the cocks and hens are in alarm; one or two of the largest, and probably oldest, members of their unfortunate little community, are seized, their necks wrung, and, while yet fluttering, immersed in boiling water. Their coats and skins come off at once; a few unmentionable preparatory operations are rapidly dispatched -- probably under the traveller's immediate observation -- the wretches are cut into pieces, thrown into a pot, with water, butter, flour, cream, and an inordinate quantity of red pepper, or paprika, and very shortly after, a number of bits of fowl are seen swimming in a dish of hot greasy gravy, quite delightful to think of"; "I have not yet quite made up my mind, whether this [paprika hendel] or the gulyás-hús -- another national dish, made of bits of beef stewed in red pepper -- is the best; and I therefore recommend all travellers to try them both. These hot dishes suit the Hungarian: red pepper, the growth of Hungary, he considers peculiarly national; and, excepting ourselves, I believe he is the only European sufficiently civilized to know the full value of that most indispensable article of culinary luxury")
• 1841 : Morris Mattson, The American Vegetable Practice, or a new and improved guide to health. Bostoniae: Daniel L. Hale (vol. 1 pp. 180-191, 278-279 et passim apud Google Books) ("Capsicum, Cayenne")
• 1841 : Samuel Thomson, The Thomsonian Materia Medica, or botanic family physician. 13a ed. Albaniae Novi Eboraci (p. 752 et passim apud Google Books) ("strong pepper sauce")
• 1841 : Theodore Vogel; F. Scheer, interpr., "Botanical journal" in W. J. Hooker, Niger Flora (Londinii: Baillière, 1849) pp. 22-72, esp. 29, 36, 65 (S. Antao, Cape Verde Is.: "Higher up the valley Bananas are chiefly grown, with Cassia occidentalis, Cocoa and Capsicum"; near Grand Bassa, Liberia: "Of cultivated plants, the Sweet Cassada is most valued and grown; also Rice, various sorts of Capsicum ..."; Mount Pattéh, near confluence of Benue/Chadda and Niger rivers: "The cultivation of Yams, Capsicum, Guinea-grain, (now without blossom or fruit) a bean or Dolichos, and a few bananas, continued to the summit")
• 1841 : Zunyi fuzhi [prefectural Guizhou gazetteer] (1841), 17.6a Dott 2020 p. 67 Early mention of shizijiao (persimmon pepper) variety, red or yellow and not very spicy, cf. bell pepper; p. 74 “it is the most important vegetable in the garden. It is used as a daily flavoring, not unlike salt.”
• c. 1842 : William Bollaert, commentaria (W. Eugene Hollon, Ruth Lapham Butler, edd., William Bollaert's Texas [Norman: University of Oklahoma, 1956] p. 218)
• 1845 : Eliza Acton, Modern cookery in all its branches (Londinii: Longmans, 1845) p. 166
• 1846 : Susan Shelby Magoffin, ephemeris (Stella M. Drumm, ed., Down the Santa Fe Trail and into Mexico: The Diary of Susan Shelby Magoffin, 1846–1847 [Novo Portu: Yale University Press, 1962] p. 94, cf. p. 150
• 1848 : "A Gentleman of the Press, or the difficulties of a day" in Gazette of the Union, Golden Rule and Odd-fellows Family Companion vol. 8 (4 Novembris 1848) pp. 330-331 ("pepper sauce")
• 1848 : Wu Qijun, Zhiwu mingshi tukao (Illustrated treatise on the names and natures of plants) j. 6.19a etc.: Dott 2020 p. 66 image; p. 70 “in Jiangxi, Hunan, Guizhou, and Sichuan [chiles are] grown as a vegetable”, p. 71 “Poor people actually eat them as raw vegetables”; p. 72 ‘the elite used them only as flavoring in the form of chile paste’; p. 87 people might need treatment from a pungent flavoring to rectify dietary shortcomings: “Without variety in the diet illnesses can occur. Lesser ones can be treated with ginger and cassia cinnamon. More severe illnesses of the spleen or stomach must be treated with something stronger— the foreign pepper.” Biography pp. 70-71
• 1849 : George F. Ruxton, Adventures in Mexico and the Rocky Mountains. Londinii: John Murray (Textus apud Google Books)
• 1850 : J. W. Comfort, The Practice of Medicine on Thomsonian Principles. Nova ed. Philadelphiae (pp. 101-105 et passim apud Google Books) ("pepper sauce, capsicum tea, cayenne pepper")
• 1850 : Daily Delta [Nova Aurelia] (26 Ianuarii 1850) Situs venalis ("Tabasco"?)

Post 1850

• 1851 : Chengcheng xianzhi [district gazetteer] [Shaanxi] (1851), 5.23a

“All the people must eat them [chiles] with every meal!” Dott 2020 p. 162

• 1852 : M. F. Dunal, "Solanaceae" in A. de Candolle, Prodromus systematis naturalis regni vegetabilis vol. 13 fasc. 1 (Lutetiae: Masson, 1852) p. 428
• 1852 : Guiyang fuzhi [prefectural Guizhou gazetteer] 47.7a: facing heaven pepper is very spicy Dott 2020 pp. 66-67, cf. 1817
• 1854 : Jean-Baptiste Pallegoix, Description du royaume Thai ou Siam (2 voll. Lutetiae: Mission de Siam) vol. 1 pp. 38, 39, 45, 169, 172, 216 (Laos, Chiangmai, Siam; nothing in vol. 2)
• 1854 : Jean-Baptiste Pallegoix, Dictionarium linguae Thai (Parisiis: in Typographeo Imperatorio, 1854) (p. 582 apud Google Books) ("Phrik: piper, capsicum ...")
• 1856 : Clements Markham, Cuzco ... and Lima (Londinii: Chapman & Hall) pp. 26, 46 (Estates of Cañete: "10 a.m., when they meet at a very substantial breakfast of caldo, or soup, poached eggs garnished with slices of fried bananas, and various dishes of meat, closing with a cup of well frothed chocolate, and a glass of water. Dinner ... at 4 p.m ... consists of a chupé, the national dish of Peru, made of potatoes, eggs, and chicken. This is usually followed by fresh fish in vinegar and ahi, or Peruvian pepper, and the repast concludes with the most delicious dulces and preserves, washed down by a glass of water"; "... axi pepper ...")
• 1857 : S. Compton Smith, Chile Con Carne, or The Camp and the Field. Novi Eboraci: Miller & Curtis (Textus apud Google Books)
• 1861 : Isabella Beeton, Beeton's Book of Household Management (Londinii, 1861) p. 188
• 1861 : Etienne-Louis Charbonnaux, Dictionarium Latino-Canarense (Bangalore, 1861) p. 888 ("Piper ... capsicum frutescens ... longum ... exiguum ... valde exiguum & calidum ...")
• 1862 : Clements Markham, Travels in Peru and India while superintending the collection of chinchona plants and seeds in South America, and their introduction into India (Londinii: John Murray) pp. 208, 306, 337
• 1864 : Clements Markham, interpr., The travels of Pedro de Cieza de León, A. D. 1532-50, contained in the first part of his Chronicle of Peru (Londinii: Hakluyt Society, 1864) pp. 174, 232 et nota subiuncta, 236 n., 265 n. (232 n.: "Aji or uchu, a Chile pepper with a very peculiar flavour (Capsicum frutescens, Lin.), is the favourite condiment of the Peruvian Indians, sometimes eaten green, and sometimes dried and pounded. The consumption of aji is greater than that of salt; for with two-thirds of the dishes, more of the former than of the latter is used. The aji pepper was introduced into India by Mrs. Clements Markham in 1861"; 236 n.: "The valley of Nasca descends from the Andes by an easy and gradual slope, widening as it descends, and is hemmed in by lofty mountains on either side. It is covered with cultivation, consisting of vineyards, cotton plantations, fields of aji, maize, wheat, pumpkins, melons, and other vegetables, and fruit gardens. In 1853 I examined the irrigation channels of this valley very carefully. All that nature has supplied, in the way of water, is a small water course, which is frequently dry for six years together; and, at the best, only a little streamlet trickles down during the month of February. The engineering skill displayed by the Yncas, in remedying this defect, is astonishing ..."; 265 n.: "The Camana valley, which in its upper part is called Majes, has a considerable river ; and contains olive yards, vineyards, and sugar plantations. It is in 15° 57'S. The yellow aji or capsicum of Camana is also famous, and guano has been used as manure in its cultivation from time immemorial") (Markham on p. 174 misreads "age" = yams or sweet potatoes)
• 1868 : Henri Mouhot, Voyage dans les royaumes de Siam, de Cambodge, de Laos et autres parties centrales de l'Indo-Chine (Lutetiae: Hachette) pp. 242, 322 (Siam, Laos) (English translation 1864 (??) vol. 2 p. 70 corresponds to the first mention; nothing found in vol. 1))
• 1865 : Fearing Burr, The Field and Garden Vegetables of America (Bostoniae: J. E. Tilton) pp. 606-615
• 1868 : "Pimenteira da terra" in Theodoro J. H. Langgaard, Novo formulario medico e pharmaceutico (1868) (pp. 537-538 apud Google Books)
• 1870 : Edmund McIlhenny, "Improvement in Pepper-sauce" (litterae patentes die 27 Septembris 1870) Textus
• 1870 : John C. Duval, The Adventures of Big-Foot Wallace, the Texas ranger and hunter (Macon Georgiae: J. W. Burke
• 1871 : Zhao Xuemin, Bencao gangmu shiyi (written before 1803) longest late Imperial description Dott 2020 p. 123 with quotation
• 1873 : Charles Rampini, Letters from Jamaica, the land of streams and woods (Edinburgi: Edmonston and Douglas) pp. 64-65
• 1875 : Andrew F. Crosse, "Wild boar hunting in Hungary" in The Argonaut vol. 5 (1875) ("The national dishes, the gulyás hus and the paprika handl were handed to us. Paprika is a red pepper, grown in the country, and is mixed with every sort of fish, flesh, or fowl. It makes an improved kind of curry, and one gets very fond of it. If attacked by marsh fever, and you are without quinine, a spoonful of paprika mixed with a little red wine is not a bad substitute" (pp. 193-200, vide p. 196 apud Google Books)
• 1877 : Huangyan xianzhi [district gazetteer, Zhejiang] (1877); “locals grind the fruit and mix it with meat and beans; this is called spicy eggplant [chile] paste” Dott 2020 p. 45
• 1879 : Friedrich A. Flueckiger, Daniel Hanbury, Pharmacographia. 2a ed. Londinii, 1879 (pp. 452-455 apud Google Books) ("Fructus capsici")
• 1882 : Shway Yoe [J. G. Scott], The Burman: his life and notions (Londinii: Macmillan) vol. 2 p. 134 ("red pepper")
• 1883 : Alphonse de Candolle, Origine des plantes cultivées (Lutetiae: Baillière) pp. 229-230
• 1883 : "Da agricultura e do trabalho em Moçambique" in Boletim da Sociedade de geographia de Lisboa]] vol. 4 (1883) (p. 25 apud Google Books) ("a capsicum o pimenta vermelha vulgar")
• 1884 : Conde De Ficalho, Plantas úteis da Africa portuguesa (Olisipone, 1884) pp. 230-231 (2a ed. 1947)
• 1885 : The Cook [Novi Eboraci] (16 Novembris 1885) p. 6 col. 1 ("One of the pleasant culinary recollections of the last season ... prepared with the condiment known as Paprika")
• 1885 : William Dymock, The Vegetable Materia Medica of Western India. Bombay (pp. 640-643 apud Google Books)
• 1885 : Li Shizhen, Bencao gangmu (first published 1596 with no mention of chillies): this is apparently the first edition that includes the chilli description from Zhao’s work published 1871. Dott 2020 p. 123
• 1888 : A. Delteil, "Souvenirs de voyage: moeurs créoles et nourriture à la Guyane" in Annales de la Société Académique de Nantes 6a ser. vol. 9 (1888) (pp. 229-244 apud Google Books) ("pimentade")
• 1889 : George Watt, A Dictionary Of The Economic Products Of India vol. 2 (Calcuttae) pp. 134-140
• 1893 : Flora Annie Steel, Grace Gardiner, The complete Indian housekeeper and cook (3a ed. Edinburgi: Edinburgh Press, 1893) p. 397 (praeceptum "Cayenne salt")
• 1897 : Bram Stoker, Dracula (Londinii) p. 1
• 1897 : Rong xianzhi [district Guangxi gazetteer] (1897), 5.7b Dott 2020 p. 218 n. 83 Early mention of variety name zhitian jiao “pointing to heaven pepper” p. 218 n. 83 (Wikipedia says this is alternate name for chaotian jiao: Dott noncommittal)
• 1898 : H. C. Irish^(es), "A revision of the genus Capsicum, with especial reference to garden varieties" in Missouri Botanical Garden Annual Report (1898) pp. 53-110 JSTOR, vide p. 59 "Cayenne Pepper is one of the important products, consisting mainly of the fruit of the small pungent varieties reduced to a fine powder"; "Tabasco Pepper Sauce or liquid pepper"; "Chilli con carne consists of the small pungent peppers finely ground and mixed with meat. It is much used in the Southern United States"
• 1898 : Encarnación Pinedo, El cocinero español. Franciscopoli (Dan Strehl, Victor Valle, edd., Encarnación’s kitchen : Mexican recipes from nineteenth-century California [Berkeleiae: University of California Press, 2003] pp. 120-128)
• 1900 : P. O. P., The Nabob's Cookery Book: a manual of East and West Indian recipes (Londinii: Warne, 1900) no. 36 (praeceptum "Cayenne vinegar")

Post 1900

• 1903 : Auguste Escoffier, Le Guide culinaire (Lutetiae, 1903) p. 388 ("goulash à la hongroise")
• 1904 : O. Henry, "The Enchanted Kiss" in Metropolitan Magazine (Februario 1904) pp. 747-757; reimpressum in O. Henry, Roads of Destiny (1909) cf. pp. 197-212 editionis 1918 ("chili-con-carne")
• 1906 : C. H. Wright, "Solanaceae" in W. T. Thiselton-Dyer, ed., Flora of Tropical Africa vol. 4 sectio 2 (Brook Cantii: Reeve, 1905-1906) pp. 207-261, esp. 250-253 (C. frutescens: collected from Senegal, Sierra Leone, Ashanti, Togo, Kordofan, Angola; C. annuum: collected from Sierra Leone, Togo, Soudan, Abyssinia, Uganda, Congo Free State, German East Africa; C. baccatum: collected from Uganda, Angola; C. cordiforme: reported from Angola, citing Ficalho)
• 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) pp. 247, 355 ("Bombay [Brahmin]: Curry powder; Punjab [Mussulman]: Curry powder")
• 1911 : Nathaniel Newnham-Davis, The Gourmet's Guide to Europe (3a ed. Londinii: Grant Richards) p. 340
• 1913 : W. Harris, Notes on Fruits and Vegetables in Jamaica. Regiopoli: Govt. Printing Office ("pepper-pot"?)
• 1916 : Xu Ke, Qing bai lei chao [Categorized collection of minor Qing matters] vol. 13 pp. 6238/6239 and unknown page number (seems to be a source of recipes and of regional food details) see Dott 2020 p. 225 note 9, quoted p. 161 about people from the western region who “have a taste for pungent and spicy (xinla) items.” Inland says Dott, therefore needing a salt substitute when salt became expensive in the late Ming
• 1919 : E. L. Sturtevant; U. P. Hedrick, ed., Sturtevant's notes on edible plants (Report of the New York Agricultural Experiment Station, 1919, pars 2. Albaniae, 1919) pp. 134-140
• 1924 : Liberty Hyde Bailey, Manual of cultivated plants (Novi Eboraci: Macmillan) pp. 659-660; 2a ed. (1949) p. 873
• 1933 : Walter Starkie, Raggle-Taggle: adventures with a fiddle in Hungary and Roumania (Londinii) p. 289
• 1933 : Emmanuel Salomon, "En Guyane française: chez les gens du bois" in Annales des Pères du Saint-Esprit vol. 49 (Aprili 1933) pp. 115-122; vide p. 120 ("sauce-chien")
• 1934 : Karoly Gundel, Kleines ungarisches Kochbuch (Descriptio editionis posterioris) ("Gulasch auf Alfölder und Szegediner Art, Gulasch auf Kolozsvárer Art Kolozsvári Gulyás, Gulasch auf Serbische Art, Gulasch auf Tschango-Art Csángógulyás, Gulaschsuppe Gulyásleves, Szeklergulasch Székelygulyás")
• 1936 : Edgar J. Porter, The People's Doctor: George Hatem and China's Revolution (Honolulu: University of Hawai'i Press, 1997) p. 76 (July 1936, caves at Baoan: "Mao, a Hunan native, offered them hot peppers throughout their visits. He told them that he had discovered the “scientific” rule that those who enjoyed hot peppers made the best revolutionaries, and this was why so many revolutionaries came from Hunan Province. Without hot pepper, he said, he could not eat, and without eating he could not make revolution. “To me,” he quipped, “no peppers means no revolution.”" Source is an unpublished memoir by Geoge Hatem = Ma Haide, "Notes of Dr. Ma Haide’s Early Life" [p. 9] among his papers in Beijing)c. 1936 : George Hatem on Mao Dott 2020 p. 151, p. 169: Dott quotes Snow and then Hatem, whom I shall quote. Also Otto Braun, A Comintern Agent in China, 1932–1939, trans. Jeanne Moore (Stanford, Calif.: Stanford University Press, 1982), Dott 2020 p. 55: quotes on p. 169: ‘Braun wrote that Mao declared that “the food of the true revolutionary is the red pepper,” and furthermore, that “he who cannot endure red peppers is also unable to fight.”’
• 1999 : He Jiguang, Lu Song, Xie Dingren, “Lajiao ge” (Chile pepper song) in 20 shiji Zhonghua getan mingren baiji: He Jiguang (Collection of the hundred best Chinese singers of the 20th century: He Jiguang) (Beijing: Zhongguo changpian, 1999) track 13: Dott 2020 p. 102 and note 88 (translation); chapter 6 (full discussion)