Chillies and pods

Chillies are the fruit of Capsicum plants from the Americas. Fresh or dried, whole or ground, they bring heat, colour and fruity flavour to cooking on every continent.

What they are

Capsicum species were domesticated in the Americas thousands of years ago. After 1492 the plant spread across the world within a few generations. Heat comes from capsaicin, mostly in the white pith and seeds, and is measured on the Scoville scale. Paprika, cayenne, Kashmiri chilli, ancho and habanero are all chillies.

How they are used

Chillies are eaten fresh, dried, smoked, pickled, or made into pastes and sauces. Dried chillies are toasted, soaked and ground in Mexico, while flakes like Aleppo pepper and gochugaru go straight onto food. A small amount gives colour with little heat, and a large amount gives fire.

Buying and keeping

Dried chillies should be supple and glossy, not brittle and pale. Store them in a closed jar. Ground chilli fades in colour and should be used within months. Wash hands after handling hot chillies and avoid touching the eyes.