Ingredient guide: Chillies

Whether they’re sweet and mild or fabulously fiery, colourful chillies bring meals to life.

Chillies belong to the Solanaceae family (potatoes and tomatoes are also members). They are the fruit of the Capsicum species of plant (from the Greek word kapto – which means to bite, due to the burning sensation when eating). Chillies are known to have been cultivated in Bolivia and Peru more than 7,000 years ago. Christopher Columbus introduced chilli to Spain in 1493 – due to the taste, he mistakenly believed he had discovered a new black pepper, which is why it is also known as chilli pepper.

Varieties

Chillies are generally green, and turn yellow or orange to red as they ripen.

Red or green birdseye/small: A very hot, small chilli, about 2cm long. Colour ranges from lime green to orange and red. Used in Thai and Indian cooking.

Green Dutch/long: A long, slender pointed chilli.

Red Dutch/long: A long, slender pointed chilli. Similar to the green variety, but with more sting.

Jalapeño: With a mild to medium heat, Jalapeños are cylindrical and oval-shaped, with thick flesh. They are dark green in colour and can turn red when ripe.

Habanero: Red, orange or yellow in colour, they are sometimes found in white and are frequently used in Mexican cooking. The Habanero is a different species to all other chillies and is extremely hot, sometimes causing the tongue to blister.

Banana: This long, banana-shaped chilli is crisp and thick fleshed. They are mild to medium in heat.

Bell: These mildly hot chillies are similar to capsicums, but have a little more heat.

Bullhorn: These large, broad chillies have a mild to medium heat and area ideal to serve with a filling.

Buying, storing and preparation

• When preparing, use a sharp knife and disposable gloves. Most importantly, don’t rub your eyes as the capsaicin can burn the skin for hours.
• ‘Cures’ for the burning sensation of chilli include milk, yoghurt, cucumber or mint. Cold water will not work; it will actually increase the burn.
• Buy fresh chillies that have glossy, taut skin and no soft spots. Store at room temperature. Fresh chillies can be dried, which will intensify their heat.

Tips & facts

• There are at least 400 varieties of chillies available all over the world.
• The size and colour of a chilli isn’t a guide to the intensity of its heat.
• Chillies contain capsaicin, a chemical which produces their intense heat. Capsaicin is produced by ripening chillies to protect the fruit from attack by insects.
• The heat of a chilli is in its seeds and membranes. Discard these if you are chilli sensitive. Capsaicin reacts to the moisture in our mouth, causing the heat.
• The heat of a chilli is measured by the Scoville scale, first developed in 1912. It measures piquancy as Scoville units in a given weight of fruit tissue.
• Chillies speed up metabolism, aiding weight loss.
• According to Korean culture, chillies keep the skin youthful. 
• Eating chillies can in fact be addictive. They produce endorphins when consumed, which can create a ‘chilli high’ or a sense of relief or pleasure.

Recipes & food preparation: Sarah Hobbs. Photography: Ben Dearnley. Styling: Jane Hann.