The heat of Chillies differs significantly from type to type: some are mild and almost sweet, most are fairly hot and a few are really fiery. The general rule with fresh Chillies is the bigger the chilli, the less spicy it is. The green ones tend to be slightly milder than the red ones, if slightly more bitter.

It is the membrane around the seeds that give them most of their heat as it contains capsaicin. You can scrape out the middle of the chilli with a teaspoon to control the heat.

Chillies can irritate the eyes and skin, so make sure you wash your hands well after touching them and be sure not to put your fingers near your eyes. Some people wear plastic gloves to chop Chillies.

Different varieties:

Anaheim: quite large, usually green and generally mild
Birdseye: small, tapered and red or green; it is hot and the favourite Asian chilli
Habanero: small, lethally hot, and lantern shaped with a vivid orange or dark green colour
Jalapeno: medium-sized, red or green, ranges from hottish to very hot; a smoked, dried version is called a chipotle
Poblano: broad, green and medium-hot (when matured until dark red and dried it becomes an ancho, which is rich, and sweet in taste)
Scotch bonnet: the English-speaking West Indian version of Cuban habanero and yellow, green or red but always scorchingly hot
Serrano: small, cylindrical and green or red in colour, pretty hot

Chillies are also available preserved in oil; dried (whole or in flakes) where the flavour and spice is intensified; ground into powders like chilli powder and cayenne pepper; or made into condiments such as Tabasco sauce.

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