Preparation of a fresh Chilli

Take special care not to touch your face or eyes when handling chillies, and always wash your hands thoroughly with soap and hot water afterward. Alternatively, wear disposable gloves.

1. Using a sharp knife, trim the stem from chilli.

2.     Cut the chilli in half lengthwise.

       3. Scrape the seeds and the white pith (membrane) from the skin. The seeds contain some heat, but the real source of heat is the capsaicin, found in the white pith. Some recipes leave in the seeds for a hotter flavour.

4. Slice or chop the chilli as required.



Bird’s eye chillies, red or green: Also known as Thai (bird) chillies. Blazing hot, with a clear fiery taste. Use fresh in small quantities. Substitute small amounts of jalapeno or Serrano chillies.

 

Chilli pepper flakes: Available in bottles, or coarsely crush small dried red peppers.

 

Chilli powder: Available in bottles, or grind small, dried red chilli peppers or red chilli pepper flakes.