Chilli peppers are related to the sweet pepper. There are literally hundreds of varieties of chilli peppers. Some are definitely more suited to particular end uses than others. If using them raw it is essential to select a variety which doesn’t have a tough skin. It is quite normal for many chillis to change colour as they ripen and the colour transition if often green to black / brown to red. The intensity of the heat also increases as the chilli ripens.

Although all chilli peppers are hot, some are hotter than others. As a general rule, the smaller the pepper, the darker the colour, the more pointed the top and narrower the shoulders the hotter it will be - although there are quite a few exceptions!

What to look for

Chilli peppers should be well shaped and have skins which are firm and shiny. Avoid those with soft spots or a shrivelled appearance.

How to keep

Chillies do not need to be refrigerated and will stay firm at room temperature for 3 - 4 weeks. They may begin to dry out and this is still quite acceptable for use. Chillies freeze well and may be used straight from the freezer, do not thaw.

Nutritional value

For most people chillies are eaten only in small quantities so is more important for their taste than nutritional value.

How to prepare

Chilli peppers are usually chopped very finely. After handling the chillies, don't touch your eyes, nose or mouth until you've washed your hands. To ascertain the chilli’s ‘temperature’, first touch the tip of your tongue on the pepper and wait one minute. If a burning sensation develops, consider the chilli ‘very hot’. If you feel nothing, cut off a tiny piece and nibble, you can label medium or mild, use quantities accordingly.

Ways to eat this vegetable

Chilli peppers are the key flavouring ingredient in a lot of Mexican, Spanish, Indian and Asian, especially Thai, dishes. Large chillies are suitable for stuffing, roast the skin until charred then place in a plastic bag or cover with a paper towel to allow it to sweat. Slip the skin off, cut in half and remove the seeds. Stuff with your favourite filling. Cheese or meat based fillings are great. The roasting causes the sugar in the chilli to caramelise and there is a wonderful change in flavour.

When you can get it

You can buy chillies all year round but their main season is from January until April.



Vegetable information kindly provided by www.vegetables.co.nz