Chillies (H)

Whether you're a chilli addict who loves to feel the heat, or you prefer just a mild kick, learn something new with our pick of the peppers.

1 Choose

Buy fresh chillies that look crisp and glossy. The general rule of thumb is the smaller the chilli, the hotter it is, but the Scotch bonnet (the hottest year-round variety) bucks that trend.

2 Store

Chillies will keep for a week or two in a ventilated bag in the fridge. Bring them to room temperature before using. Store dried chillies for up to a year in an airtight container, away from sunlight.

3 Eat

Drinking water after eating a burning chilli will make your mouth feel hotter. Instead, try dairy products or starchy foods such as rice or bread, which will break down or mop up the spice.

Bird's eye 150x150Bird's eye

Like most varieties, these small, extremely hot chillies have their origins in Mexico. They also feature heavily in Asian cuisine, from noodle soups and stir-fries to curries and dipping sauces. If cooking for a mild palate, it’s a good idea to use them sparingly.


Red chilli 150x150Red

Choose these relatively mild chillies for everyday recipes that require a little kick – seeds optional. Try them in a simple pasta dish, finely chopped and fried in olive oil with garlic, or add them to a creamy sweet potato and coconut soup.

Finger chilli 150x150Finger

These slim and very potent green chillies are popular across Asia, from Thailand to India, where in some parts it’s customary for each mouthful of food to be accompanied by a bite of finger chilli. They’re great finely sliced into salads and with eggs, such as a cheese omelette with lots of fresh coriander.

Jalapeno 150x150Jalapeño

Jalapeños are young green chilli peppers with a moderate to very hot heat. Dried and smoked, they take on a sweeter flavour and are known as chipotle. Try fresh whole jalapeños stuffed with mince or cheese and then deep-fried, or serve sliced in a burrito, with tacos or scattered over nachos.

Scotch bonnet 150x150Scotch bonnet

Named after their resemblance to the Scottish Tam o’ Shanter cap, Scotch bonnets are mainly grown in the Caribbean and are a popular choice for jerk chicken, pork dishes and hot sauces. They’re among the spiciest chillies in the world, so handle with care.


Chilli heat is perfect for a speedy stir-fry – why not give our Firecracker chicken a go?

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