“The mother of all peppers,” as it’s sometimes called, the Chiltepin (Capsicum annuum var. glabriusculum) originates in Mexico and still grow wild in Mexico, Arizona, New Mexico and Texas and are now used worldwide as a food and spice. Unlike most peppers, the Chiltepin’s spiciness hits the human mouth near-instantly, and will hold your undivided attention for 2 to 3 minutes, then leave you in peace and endorphins. In Mexico, the Chiltepin’s heat is called arrebatado (“rapid”, or “violent”, but also with a second meaning of “ecstatic”). They know the pungency is intense, but also pleasant and diminishes quickly. The Chiltepin also has the perfect heritage. It is believed to be the parent of all domesticated chilies; the Chiltepin was most likely the planet’s first chili. The word Tepin is from the Aztec Indians’ Nahuatl language. It means ‘little one’, or literally, ‘flea’ – tiny with a big kick. According to the Capsicum Database, “most experts believe the Tepin, also called Chiltepin, is the original wild chile – the plant from which all others have evolved.” Given the vigour of the plant’s growth, and its established relationship with animals, the Chiltepin being the MotherPepper is imaginable. Shaped like a berry or a large pea, the Chiltepin is the favorite of wild birds, who chomp through the pods like there’s no tomorrow, then fly merrily around dropping seeds from their claws or in their feces. They thusly distributed Chiltepin across the prehistoric Americas. A beautiful and spicy symbiosis. Chilies are phenomenally good for us. Chiltepins and other hot peppers stimulate the metabolism. They help diabetics. They are vitamin-rich and contain immune-boosting antioxidants. Chili peppers are used for their flavors and not just their heat, with Mexico using the widest variety of chili peppers.