Chili pepper first came to China at the end of the 16th century, when Portuguese and Dutch navigators brought it from America for trade in Southeast Asia. From there, he traveled to China with local sailors who appreciated pepper not for its taste, but for its beauty. It will take another half century before pepper becomes part of the local cuisine. Interestingly, this did not happen on the coast, from where pepper was first imported, but in the poor province of Guizhou, remote from the sea. Representatives of ethnic minorities have started using pepper to flavor their food. There was not a single salt well in Guizhou, and the imperial government's salt tax was incredibly high. As a result, chili pepper has become one of the few spices available in the region. A good combination with spices: rosemary, coriander, turmeric, thyme. It is also included in the composition of mixtures: curry, hops-suneli, bouquet garnish, a mixture of three spices. Common use in meat and fish dishes, as well as in the preparation of cheese, salads, egg dishes, sauces, vegetables, mushrooms.