Chillies, fresh (capsicum frutescens)

Archaeological records suggest that peppers were eaten in Mexico 9,000 years ago and were cultivated 2,000 years later. They were introduced to Asia around 100-150 years ago from the Americas. There are two varieties: sweet or bell peppers, which are very mild, and hot peppers, known as chillies. There are many different types of hot chillies, varying in size, shape, colour, and intensity or ‘hotness’. In Chinese cuisine, fresh chillies are stuffed or eaten whole. They are used to make sauce or paste and are dried as well as being pickled and preserved for use in stir-fried and braised dishes. Chillies are also dry-roasted to add a special pungent, smoky flavour. In China, fresh chillies are small and generally red, but there are also green varieties. Their taste is mildly spicy and pungent. Smaller varieties can be found, but the larger, longer ones are the ones most widely available. They are popular not only for their colour and presentation as garnishes but also for the zest they add to many dishes and sauces.

Shopping tips

Try the varieties available in your local markets. People’s tastes vary, so it is important that you find the chillies that best suit your palate as some are very hot. Look for firm, bright chillies without blemishes or dark spots.

Storage notes

Store in the vegetable crisper of your refrigerator. Fresh chillies should keep for at least 1 week.

Useful hints

Use red chillies wherever possible; they are generally milder than green ones because peppers sweeten as they ripen. To prepare fresh chillies, first rinse them in cold water. Then, using a small sharp knife, slit them lengthways. Remove and discard the seed (unless you want a very hot flavour). Rinse the chillies well under cold running water and then prepare them according to the instructions in the recipe. Wash your hands, knife, and chopping board before preparing other foods, and be careful not to touch your eyes or lips until you have washed your hands thoroughly with soap and water.

© Ken Hom and reproduced with his kind permission.