Whether it’s just a hint of heat you’re looking for or something that packs a potent punch, there’s no denying that chillies – in all their forms – add flavour, balance and depth to savoury and sweet dishes. Read about the different types of chilli pepper and how they're used around the world, with tips and tricks on using them in recipes, such as spicy curries, grills, tacos, pasta and rice.
To determine how hot a particular chilli is, it's measured on the Scoville Scale (which is a measurement of the pungency), which was invented by a clever chap called Wilbur Scoville. It measures the heat by the amount of capsaicin in the chilli – the compound which gives chillies their sting. Poblano chillies are one of the mildest, measuring 1,000-3,500 SHU (Scoville heat units), to the terrifyingly hot Carolina reaper (pictured), which weighs in at 1,500,000-2,200,000 SHU.
In cuisines which traditionally use large amounts of chilli, such as a fiery Indian vindaloo, some form of carb is served as an accompaniment to help temper the heat. Yogurt, cream, milk or cheese help as dairy products contain casein (a slow-digesting dairy protein), which neutralises capsaicin.
Contrary to popular belief, it's the membrane which attaches the seeds inside a chilli which contain the heat, not the seed itself. So, if you're nervous about the amount of chilli in a recipe, slice off the membrane once the seeds are removed when cooking it for the first time.
If you’re sensitive to capsaicin, it’s better to wear rubber or latex gloves while cutting chillies, and even if your stomach can handle the heat, it is recommended that everyone avoids touching their eyes, nose and other sensitive areas of the body during handling. Wash utensils and chopping boards in hot, soapy water after use and wash hands thoroughly with soap to remove all traces. If you do get some in your eyes, soak a cotton pad in cold milk and apply as a compress.
To remove the seeds and membrane, rub a whole chilli between your palms, slice off the top and tap out the seeds. Then, slice it in half, cut or scrape off the membranes, then turn it over and flatten skin-side up, before slicing or chopping according to your recipe.
Fresh chillies will keep for a week or so in the fridge – just place them loose in the salad drawer – or you can freeze them. Open freeze them on a tray and then pack them into freezer bags once frozen. Alternatively, you can whizz them with a neutral oil into a purée and freeze them in ice cube trays. Fresh chillies can also be dried on a sunny windowsill or pickled in a vinegar solution. Dried chillies will keep for 12 months in an airtight container in a cool, dry cupboard.
Forever versatile, chillies can be used both fresh and dry to infuse dry rubs, marinades, oils and vinegars with heat. They are added to many dishes such as sauces, broths, dipping sauces and condiments. Treat them as you would any spice but, as a guide, do as your recipe suggests. If it calls for fresh chillies don’t substitute for dried as there can be a significant difference in taste and piquancy.
Believe it or not, but green chillies are just as hot as red – they are at the unripe stage when green. Just like the difference between a green and red pepper, red chillies will be sweeter and more rounded in flavour, but still as hot.
Chillies are remarkably easy to grow if you have a hot, sunny spot in the garden or on your windowsill. Most chilli plants are heavy croppers, so you don't need many, and they don't require much TLC. They just need plenty of sun and the occasional water.
Widely used across the Caribbean and West Africa, this fiery chilli is so-called as it resembles a tam o' shanter (a traditional Scottish bonnet). It is a cousin of the habanero chilli and weighs in at a huge 100,000-350,000 SHU. Try it in our chickpea and plantain curry recipe – an easy vegan one-pot where the heat of the chilli is tempered by cooling coconut milk.
This Mexican chilli is one of the most popular out there. It has a very broad range on the Scoville Scale, so it's a gamble on how hot they will be. They're often pickled when green – a perfect addition to a cheese toastie, so check out our recipe. The ripe, red jalapeños are smoked and dried to become chipotle.
Get the recipe for fried cheese toasties with pickled jalapeños here
Originally from South America, these small, hot chillies – both green and red – are widely used across Southeast Asia. They may be tiny, but they can come in at a mighty 200,000 SHU. They work a treat in our crab cakes recipe, where chillies are combined with green mango, lemongrass and fresh coriander to deliver a fragrant, hot and sour flavour.
Get the recipe for crab cakes with lemongrass and green mango here
If you're looking for a milder chilli which adds a vibrant red colour to dishes, then this Indian chilli is the one. It's usually found dried or in powder form, and it is a key ingredient in tandoori chicken. It's used in our beef madras recipe – a creamy, rich, spicy curry which is quick to prepare but does need slow cooking on the hob.
More well-known in its dried, powdered form, cayenne is a great plant to grow as they are prolific and sturdy. Cayenne is about halfway up the Scoville Scale, so they do pack a good punch. The powder, of course, is a great store cupboard item as it's hot but also a little fruity. Try it in our chicken burger recipe, where the chicken is marinated in buttermilk for meltingly tender meat.
This is a big chilli – nearly as large as a green pepper – and it's very popular in Mexico. It's mild and fruity, often featured in chilli con carne, made into a creamy sauce or used as mole poblano (a sauce with chocolate served with meat). When dried, poblano becomes ancho chillies. Try our Mexican roast chicken dish, where ancho makes a marinade and it's served with a citrus slaw.
Whether fresh, dried, smoked or in a jar, Mexicans love their chillies. Jalapeño and poblano are the most popular, although Mexican cuisine often uses a few different ones to add smokiness, hints of fruit or more heat. Our beef birria tacos are a must, where tender rib of beef is flavoured with chipotle, achiote paste and loaded into tortillas with sweet onions, garlic, orange and cheese.
Whether it's a Tex-Mex recipe or a Cajun jambalaya, chillies are dominant in many recipes across the Southern states. Fresh, dried and bottles of hot sauce are popular, and, of course, Avery Island in Louisiana is the home of Tabasco sauce. Try our Cajun seafood gumbo, with ham, okra, prawns and crab. It is a winning dish that serves eight with a side of rice.
Chillies are not a part of classical French cooking, but the French do enjoy chilli tastes in the widespread Vietnamese restaurants across the country. In the Basque Country, they have their own chilli called Espelette, which is mild and fruity with a hint of smokiness. It's a key ingredient in our Basque-style chicken – an easy and tasty one-pot with peppers, potatoes, garlic and white wine.
Chillies are used sparingly in Spain to enhance flavour than add searing heat. Yet, they love their padròn peppers, which are small green peppers chargrilled with salt as a tapa, where there's always a hot one lurking. More often though they are used as paprika – smoked or unsmoked – to add gentle heat, such as in a paella with spicy chorizo sausage.
Chillies are rarely used in northern Italian cooking, but the further south you go, a little will appear. Italians use it in moderation to bring out other flavours rather than just adding heat. You'll find it in pasta sauces, such as amatriciana and arrabbiata, to flavour sausages, and there's often a touch of chilli with fish, such as in our pappardelle with cod and cherry tomatoes recipe.
Get the recipe for pappardelle with cod and cherry tomatoes here
The flavours in Korean food are unique, so you need to use specific ingredients to replicate the tastes at home. Rather than fresh chillies, they use a fermented soya bean chilli paste called gochugang, which is deeply savoury and pungent. The Korean chilli powder is gochugaru, which is spicy, smoky and sweet. Try our recipe for classic sticky, spicy and crisp Korean fried chicken.
Each region of India has its own culinary heritage, but chillies are used everywhere, usually blended with other spices such as cumin and coriander, with garlic and ginger playing a starring role. Of course, there are some curries which are very hot, but these are served with cooling yogurt and cucumber, rice or flat breads. Try our gorgeously tender Kashmiri roast chicken with saffron.
Given that chillies are indigenous to South America, it's no surprise they pop up in recipes across the continent. Like Europeans, South Americans use it sparingly to enhance and balance other flavours, rather than making it searingly hot. There's no better sauce than a chimichurri from Argentina for a steak. It's herb-based, with oil, vinegar, lemon and just a hint of chilli.
You've been warned – fiery Scotch bonnet chillies are very much the chilli of choice in the Caribbean. Whether they're in a traditional goat curry or a jerk chicken dish, they are usually combined with allspice – a berry which tastes of cloves and cinnamon. You can buy ready-made jerk seasoning but try making your own at home for a classic jerk chicken for the barbecue.
Thais love their chillies, so many of their dishes have a kick because of them. Thai curries are made with coconut milk, with fragrance from ginger, lemongrass and fresh herbs, and come with rice to cool down the heat. Try Thai curry tofu panang – spicy and aromatic with a lovely hint of sweetness from coconut and palm sugar – which is quick to prepare.
Heat is a key part of Chinese cooking, where chilli bean pastes (fermented soya bean and chilli), chilli oils, dried chillies and chilli powder are all part of the Chinese store cupboard. When fresh chillies are called for, use bird's eye or a larger red chilli, depending upon how much heat you like. In our dan dan noodle soup recipe, chilli bean paste adds savoury flavours as well as heat.
Middle Eastern dishes are rarely too fiery, where chillies are blended with aromatic spices, garlic and herbs. In our warming, Palestinian spicy prawn and tomato stew, you can adjust the heat to suit your palate. With the balanced sweetness of tomatoes, it's all cooked in one-pan and is ready in under an hour.
While there are plenty of spicy sauces and condiments you can make at home, you always need hot sauce in the cupboard. Chilli bean sauce, gochujang, habanero, sweet chilli, Frank's RedHot, Sriracha and Tabasco, among others, have a unique flavour that is hard to recreate at home.
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It really couldn't be easier to make your own chilli oil with just three ingredients. Our recipe uses a light olive oil, which makes it the perfect oil to drizzle on pizzas, pasta and cheese toasties. If you prefer a more versatile oil to use in stir-fries, use peanut or sunflower instead.
Our chilli jam recipe is easy to make – ready in under an hour – and will keep for three months in sterilised jars. You could add a spoonful to a chilli con carne, a tomato-based pasta sauce or serve it with Thai-style fishcakes. It's great with nachos or to pep up a cheese sandwich.
All salsas need a pinch of chilli, whether they're tomato or fruit based. The chilli is essential for balancing out the flavours – namely sweet from the fruit, fragrance from herbs and acidity from lemon or lime. Try out our pineapple salsa recipe, which is paired with a lightly spiced salmon fillet, perfect for feeding a crowd.
Why not use chillies in cocktails? Infuse a sugar syrup with a few slivers of fresh chilli or add a pinch of smoked chilli powder to salt when edging your glass for a margarita. Try our gin cocktail recipe with homemade lemonade and chilli, which is fresh and tangy with a hint of heat.
Chilli adds warming, spicy notes to chocolate and now it's so popular that you can buy chocolate bars ready-infused with chilli. Add a pinch to your hot chocolate or chocolate mousse, and try our rich hot chocolate cake, which is dairy and gluten-free. It is rustled up in no time and perfect served with a dollop of whipped cream.
If you're a lover of spring rolls, lettuce wraps, summer rolls and potstickers, have a go at making your own dipping sauce, which is way better than reaching for that bottle of sweet chilli sauce. Our recipe, served with prawn noodle rolls, will keep in the fridge for up to two days. It's fragrant from ginger, hot from fresh chilli, nutty from sesame oil, and paired with fresh lime and coriander.
Get the recipe for prawn noodle rolls with Thai dipping sauce here
A chilli will lift any favourite chutney recipe, especially fruity ones such as mango, and a small pinch works wonders in homemade strawberry jam to take out a little of the sweetness. Our grilled cheese and chutney sandwich is made with a mint and coriander chutney, laced with chilli and mixed with grated cheese.