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CHILLI A-Z
There are more and more different chilli varieties turning up in the shops and supermarkets all the time, both in fresh and dried form. These little fruits are widely adaptable in all sorts of dishes (even sweet recipes) and can add depths of flavour as well as heat. Here are some of the more common chillies available in the UK:
Anaheim is a Californian variety, usually long and green and quite mild in flavour; thick enough and mild enough for roasting and stuffing.
Bird's Eye - see Thai.
Cayenne is most commonly dried, ground and used in recipes as a very hot spice. The peppers can grow in excess of 30cm.
Cherry - see Kashmiri.
Chipotles are smoked and dried jalapeños; subsequently, they have a warm, nutty flavour and work well with chocolate in molé sauce.
Habañeros were, until recently, the hottest of all chillis. A relative of the Scotch bonnet, the habañero is small but fat, with a delicious sweet taste – although the penetrating heat can often overwhelm the tastebuds. Good (if used sparingly) in salsa and chutneys.
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