Many like it hot

n an ordinary Monday evening Nando’s in Whitechapel in east London is buzzing. Gaggles of girls in hijabs, groups of young men with bulging biceps, families with chubby babies, smartly dressed single women – everyone is there. They choose their chicken , then its seasoning, lemon and herb, mango and lime, hot, extra hot, before anointing it with lashings of peri-peri sauce.

At the heart of Nando’s success is peri-peri. In its original form the flavouring dates back to the 15th century when Portuguese colonisers in Mozambique added locally grown chillies to their lemon-grilled chicken. It spread throughout southern Africa, evolving as it went. In northern Mozambique, coconut plays a strong role. In the south, lemon and garlic are more dominant.

Heat, carefully calibrated, partly explains the company’s success. Evolutionarily a love of food with a kick is a good thing, argues Sarah Lohman, a food historian. Strong-tasting foods, including garlic and chilli, have anti-microbial properties. In the absence of refrigeration, heavy spicing acts as a preservative. Those of our ancestors who ate chillies probably lived longer and were thus able to have more children who would then grow up munching the same spicy food.

1843mag starbucks is running out of straws - the end is nigh

1843mag I should get in touch with them, I've had a bumper crop of cayenne chilli's this year, they're still flowering and sprouting. Well, I have about 100 spare after making chilli sauce and jam, Tbh not sure if that's gonna be enough for them

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