Troy Hasterok

The food called Tikka Masala is a form of curry that is extremely common in Great Britain (and less commonly in India), and it sports a unique flavor in which is both spicy and having a flavor to combat its sharpness. Though it can be found in many different areas, the UK holds it as a dish worth being a delicacy, with flavor to support so. The dish can have many different recipes, though common ingredients for it are chicken, chili pepper, coconut, cream, coriander, garlic, ginger, onion, tomato, and yoghurt. While UK's adoration of the curry would make it seem as if it had existed for a millennium, some of the ingredients for it were not even accessible until the Columbian Exchange.

One of the most important ingredients of the iconic curry that Great Britain lacked before the Columbian Exchange was the tomato. It originated in the Andes Mountains of South America, but it was initially avoided because its trait of being red made many Europeans believe that it was poisonous. However, it would eventually be accepted by both Europeans and American colonists alike. Legend has it that tikka masala evolved from chicken tikka with a variety of added spices and, quite surprisingly, a can of tomato soup.

Another of the ingredients in which was introduced via the Columbian Exchange was the chili pepper. Its origin in the new world is not particularly known, though Christopher Columbus brought some back with him by the time in which he had made his voyages. They were brought back with him to Spain, in which its use would diffuse up to today, in which it is prominent in most parts of the world. Chile pepper is a very important part of the tikka masala dish, and would be far different if the Columbian Exchange had never occurred. Curiously, chili peppers were not initially used as spices, but rather eaten in a way similar to eating fruit.