Chilli pepper

A chilli pepper is a punchy flavour booster with a fruity, sometimes smoky edge. It adds heat and character to everything from salsas and curries to stir-fries and marinades.

Latin name: Capsicum annuum (among others), Capsicum frutescens, Capsicum chinense, Capsicum baccatum, Capsicum pubescens
Origin: Central and South America, later spread worldwide

Description

Chillies belong to the Capsicum genus and come in many shapes, colours and heat levels. Most of the heat comes from the pale inner ribs (the membranes), and to a lesser extent from the seeds. As chillies ripen, their colour changes and the flavour often becomes rounder and more fruity.

In the kitchen

Chilli pepper pairs well with garlic, lime, coriander, ginger, cumin, tomato, sweet pepper, chocolate, coconut and soy sauce. Slice it finely into sauces and stir-fries, or simmer it whole for a gentler heat. For less fire, remove the inner ribs; for more, keep them in. Wash hands well after handling, avoid touching your eyes, or use gloves for hotter varieties.

Storage & preparation

Store fresh chillies in the fridge in a paper bag or loosely wrapped, and use within about a week. They can also be frozen (whole or chopped), dried or pickled. Cut just before using; briefly toasting or roasting deepens the flavour with a lightly smoky note. Rinse, remove the stem, then decide how much of the inner ribs to include depending on your preferred heat.