Well, okay, maybe not angry. Right about now you are asking what could possibly make me indignant about ancient peppers. I love peppers, eat them all the time, and have an especially developed tolerance to them which comes from eating salsa all my life. So, really, I have nothing against the chili. As I was reading this story the following line struck me, as similar lines have in the past, "The discovery, reported Friday in the journal Science, suggests early New World agriculture was more sophisticated than once thought."

I have a theory, everything in the ancient world was more sophisticated than we think. People back then, had the same capacity for learning as we do. We aren't, I repeat, we aren't smarter than they were. We are simply more educated. Because we drive cars and they didn't, somehow causes people to equate primitive with stupid. The same spark of inspiration that caused DiVinci to create his inventions would cause a Peruvian to plant peppers. I think certain people want to think we are better, smarter, more moral now than then, but we aren't. We can't build ourselves up by putting others down, even our ancestors. I think we do ourselves, and by that I mean humans, a disservice by underestimating those who came before us. We come from that stock, we are that people and the connectivity runs deep. If DiVinci, to use him again, had access to a computer, he would have learned how to use it and developed ever more complex designs on it. If Galileo had access to the Hubble Space Telescope, his ability to study and observe would have no doubt yielded results today as remarkable as the ones he made in his day.

So, TV commercials aside, lay off the cave man.

Chili Peppers Have Ancient History
Lauran Neergaard, Associated Press

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Feb. 15, 2007 — Who says food fads can't last? Thousands of years before the advent of Tex-Mex, ancient Americans were spicing up stew with red hot chili peppers.

New fossil evidence shows prehistoric people from southern Peru up to the Bahamas were cultivating varieties of chilies millennia before Columbus' arrival brought the spice to world cuisine.

The earliest traces so far are from southwestern Ecuador, where families fired up meals with homegrown peppers about 6,100 years ago.

The discovery, reported Friday in the journal Science, suggests early New World agriculture was more sophisticated than once thought.

"Some people who have described ancient food ways as being simple will probably have to rethink their ideas because of this work," said lead researcher Linda Perry of the Smithsonian National Museum of Natural History.

"It tells us a lot about what was going on around the prehistoric hearth," adds co-author Deborah Pearsall, an anthropology professor at the University of Missouri-Columbia, who found evidence of chili-laced stew in pots in an ancient Ecuadorean village.

Archaeologists trace food origins not just from curiosity about the ancients' everyday lives. How a crop spreads sheds light on prehistoric travel and trade. In the Middle East, figs were domesticated 11,400 years ago. Wheat wasn't far behind. In the New World, corn was being cultivated around 9,000 years ago.

How do you trace a pepper, which leaves no husk or other easily fossilized evidence? A dozen researchers at seven sites around Latin America kept finding microscopic starch grains on grindstones and cooking vessels and in trash heaps. Finally Perry identified these microfossils as residue from domesticated, not wild, chili species that in some spots even predated the invention of pottery.

"We now have a marker, in starch granules, that allows us to look back in time and demonstrate the widespread use of domesticated chili peppers throughout the Americas at much earlier times than previously documented," said botanist W. Hardy Eshbaugh of Miami University in Ohio, a pepper expert not involved in the research.

The microfossils suggest vitamin C-rich chilies were usually mixed with corn and a few other foods, not just used as a spice.

Now the hunt is on for the first site of homegrown chilies. It can't be Ecuador, too far from where wild chilies flourish in Bolivia and Brazil.

"Whether this is migration of people or early trade is one of the fascinating questions," said Pearsall, who calls these early farmers pretty sophisticated. "They were not at the edge of starvation. ... People were growing all kinds of things and not just focusing on staples."