It is a very cultivated since before by American Indians plant Colon found on his first trip and brought it to Spain in 1943, extending along the sixteenth century by other countries in Europe, Asia and Africa. The pepper was a staple of the indigenous people and their culinary uses were different depending on the variety, some of which were exclusive to the upper classes. It is an ingredient widely used in the cuisine of Peru and Bolivia both for its spicy flavor and to give color to the prepared dishes. There are different types and sizes of chili in this country, from red to yellow orange. Grades vary spicy colors, sizes, climates, heights and production areas.