2crow's comments

"I would not trust this paper. The authors make a number of claims that are not logically sound. For example, they claim, without any genetic proof, that it would take billions of years to cultivate a less spicy pepper from the Mexican and Central American peppers, so therefore there's no way that Korean peppers come from those. Aji Amarillo is a Peruvian pepper, not Mexican. Not to mention that Mexico has many different pepper varieties, many of which are less spicy than any used to make gochugaru or gochujang. Also there are many first-hand accounts from Korean documents that revord the trading of hot peppers from Portuguese traders."
in Traditional napa cabbage kimchi — May/20