• Chilli

- Varieties
Scotch Bonnet or Habanero chilli is the hottest of all chilli varieties. It is wrinkled and round and has a slightly fruity flavour. Bird’s eye chilli is very hot as well. It is thin and somewhat triangular. Serrano is a small pepper which has a bullet shape. Jalapeno chilli can be red or green and varies in hotness. It goes well with meat and cheese and it is very popular in Mexican cuisine. Anaheim chillies are large peppers with tender and fresh flavour. It can be used as regular pepper for stuffing and baking.

- Flavour
Chilli powder has a bright red colour and hot and spicy taste. There are many varieties of chilli and they differ in taste and hotness. Red chilli peppers tend to be hotter than the red ones. Smaller and thinner peppers are hotter as well. Depending on the variety, chilli can be very delicate or extremely hot. Saltiness can vary as well.

- Usage
Ground pepper is mostly used for sauces, dressings, rice dishes, roast meat and marinades. Whole chillies are added to soups and stew during cooking and removed before serving.

- Amount
Chilli should be used carefully due to its hotness. The best option is to follow the recipe. However, if you want to experiment it is best to add chilli gradually

- Combinations and substitutes
Chilli can be combined with garlic, coriander, basil and powdered bay leaf.

- Storage
When buying fresh chilli, pick bright ones with smooth skin without any wrinkles. They can be stored in a fridge for up to weeks and up to 1 year in a freezer.