NOTES ON CHILLIES

BRITISH CHILLI GROWERS WILL BE HARVESTING HUNDREDS OF DIFFERENT CULTIVARS THIS MONTH. IT’S TIME TO GIVE HEAT A CHANCE

Photography: ROSIE BARNETT Words: RACHAEL OAKDEN

SCOTCH BONNET IF YOU CAN GET PAST ITS INTENSE HEAT, THE FRUIT NAMED AFTER A TAM O’SHANTER HAT HAS A SWEETNESS THAT BRIGHTENS CARIBBEAN SAUCES. BIRD’S EYE (GREEN) THESE LITTLE FIRECRACKERS ARE A KEY FLAVOUR OF SOUTHEAST ASIAN CUISINES. SLICE INTO LIME-JUICE DRESSING TO MAKE A THAI SALAD SIZZLE. Red or green, I’ll make you scream… FRESNO ALSO KNOWN AS A BULLET CHILLI, FOR ITS SHAPE RATHER THAN ITS BITE, THIS CALIFORNIAN PEPPER IS MEDIUM HOT. UNRIPE GREEN ONES ARE GREAT PICKLED. BHUT JOLOKIA THIS BANGLADESH -BRED CULTIVAR IS ALSO KNOWN AS GHOST PEPPER, ONCE THE WORLD’S HOTTEST. SOUGHT AFTER BY SERIOUS CHILLI-HEADS. Nibble my tip with caution, then take the plunge SERRANO A MEDIUM-HOT CHILLI FROM MEXICO. FLESHY AND JUICY, IT’S GREAT TO EAT RAW: CHOP INTO SALSAS OR SPRINKLE OVER CEVICHE. CARLISTON EXTRA MILD, EXTRA LONG FRUITS FROM TURKEY, WHICH TASTE…

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The Simple Things (Digital) - 1 Issue, 1-Aug-2015

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