Chillies are part of the nightshade family and come in a variety of shapes, colours and sizes. We love all chillies. They all have different uses and sligthly different flavour profiles.
The 'hotness' of a chilli is measured on the Scoville Scale, aptly named after its creator, Wilbur Scoville. The world's hottest chilli is the Carolina Reaper, which can reach a staggering 2,2 million Scoville heat units! Moving swiftly along...
Chillies are a great source of vitamin C and antioxidants such as vitamin A, which are known to help during times of stress. They also contain a healthy amount of minerals such as iron, magnesium and, in particular potassium, which helps control your heart rate and blood pressure.
Chillies are also thought to boost your metabolism! Yes please!
Chillies are also just plain delicious. If the right amount is added (according to your taste), it will add flavour to your meals and get your taste buds firing on all cylinders. You can test the hotness of a chilli by cutting off a tiny bit of the bottom tip and tasting it. Another way of tasting is to cut off the top bit, touching the membrane and licking that finger.
When tasting, bear in mind that a chilli's heat is less intense towards the bottom of the fruit and more intense at the top.
To reduce the heat of chillies, remove the seeds and the membrane. These contain most of the heat.
Also remember that the longer chilli cooks in your food, the hotter it will get!
Print our Cool Chilli Guide and stick it on your fridge!
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