▁ch ile ▁pe ppers ▁saw ▁w ides p read ▁ad option ▁throughout ▁South , ▁S out heast , ▁and ▁East ▁Asia , ▁especially ▁in ▁India , ▁Th ailand , ▁Vietnam , ▁China , ▁and ▁Korea . ▁Several ▁new ▁cultiv ars ▁were ▁developed ▁in ▁these ▁countries , ▁and ▁their ▁use ▁in ▁combination ▁with ▁( or ▁as ▁a ▁substitute ▁for ) ▁existing ▁' hot ' ▁cul inary ▁sp ices ▁such ▁as ▁black ▁pe pper ▁and ▁S ich uan ▁pe pper ▁spread ▁rapidly , ▁giving ▁rise ▁to ▁the ▁modern ▁forms ▁a ▁number ▁of ▁st ap le ▁d ishes ▁such ▁as ▁Ch anna ▁mas ala , ▁Tom ▁y um , ▁Laz iji , ▁and ▁Kim chi . ▁This ▁would ▁in ▁turn ▁influence ▁Ang lo - Ind ian ▁and ▁American ▁Chinese ▁cu is ine , ▁most ▁not ably ▁with ▁the ▁development ▁of ▁British ▁and ▁American ▁forms ▁of ▁cur ry ▁pow der ▁( based ▁on ▁Indian ▁sp ice ▁prepar ations ▁such ▁as ▁Gar am ▁mas ala ), ▁and ▁d ishes ▁such ▁as ▁General ▁T so ' s ▁Ch icken ▁and ▁Ch icken ▁T ik ka ▁Mas ala . ▁ ▁According ▁to ▁Richard ▁P ank h urst , ▁C . ▁fr utes c ens ▁( known ▁as ▁bar bar é ) ▁was ▁so ▁important ▁to ▁the ▁national ▁cu is ine ▁of ▁Eth iop ia , ▁at ▁least ▁as ▁early ▁as ▁the ▁ 1 9 th ▁century , ▁" that ▁it ▁was ▁cultiv ated ▁extens ively ▁in ▁the ▁war mer ▁areas ▁wherever ▁the ▁soil ▁was ▁suitable ." ▁Although ▁it ▁was ▁grown