Glossary

Chilli

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Chilli peppers are much smaller than sweet peppers and can be green, yellow, orange, red or black. The seeds and flesh are extremely hot and should be used sparingly. Removing the seeds lessens the heat of the chilli. It is very important to avoid contact with the eyes or any sensitive skin - even washing the hands after preparing chillis may not be enough to remove all the capsaicin, the volatile oil in the fruit that gives it its hot taste. There are many different varieties of chilli, including bird's eye, chipolte, habanero and Scotch bonnet.