Komodo dragon – One of the UK’s hottest commercially grown chillies. It has a fruity flavour, but it’s the burn you’ll notice first – it’s 400 times hotter than the average chilli!
Ancho – A large, dried Mexican chilli with a light smoky flavour and a medium heat. These need to be rehydrated in boiling water before use, so are ideal for stews and casseroles.
Crushed chillies (or chilli flakes) – No kitchen should be without them. They mellow during drying, so a sprinkle will add a subtle warmth to anything from pasta to cheese on toast.
Bird eye – Commonly used in Thai cuisine, these chillies are small and fiery, largely due to their numerous seeds. They can be red or green, but the seeds of the latter can be bitter so are often discarded.
Red and green – These familiar chillies have a medium heat and delicate flavour. Try lightly pickling and using on pizzas, or stuff with soft cheese and bake for a spicy snack.