If I want to add a little extra zing to a dish, chillies are one of my go-tos, but with so many varieties and such a diverse range of flavours and levels of heat, which type of chilli do you choose?
Like tomatoes and potatoes, chillies are members of the nightshade family. They are classed as a berry, and are a type of capsicum.
Varying in shape, size, colour and pungency, chillies are easily grown in pots on a sunny windowsill. Originally from South America, chilli peppers were brought to Europe by Christopher Columbus after he encountered them in the Caribbean. Surviving well in the temperate European climate, chillies rapidly spread across Spain to Italy, Germany and the Balkan regions – where they were made into paprika and used in dishes such as Hungarian Goulash.
In supermarkets we are often greeted with a generic mixed pack of red and green varieties of chilli, likely to be a type called Serrano. The heat varies from month to month and the only way to check is to taste them. These can be used for all sorts of dishes from a colourful summer salsa with chopped mango, red onion, coriander and lime juice to a warming bowl of Chilli con Carne.
Thai and south Asian dishes often call for small bird’s eye chillies, which are sure to pack a punch. Thai chicken curries, Malaysian fish curries, Singapore noodles and Vietnamese beef pho all use chilli for a pungent kick of flavour. Portuguese Piri Piri sauce uses bird’s eye chillies with smoked paprika, oregano, garlic and lemon juice and is a wonderfully hot and fragrant match for prawns or chicken wings.
For a milder chilli experience, stir a little harissa paste through yogurt with lemon juice and salt, and use this to marinade chicken kebabs before grilling. You can also mix chilli paste into hummus for a tasty dip.
Having travelled from South America to the Mediterranean, and along the Silk Road via the Middle East to Asia, chillies are intrinsically linked with cuisines from all corners of the globe. Chilli festivals are held worldwide, and we should be celebrating them in all their glory.
Food stylist and home economist Linda Lee has more than 30 years’ experience developing, writing and styling recipes for some of the world’s biggest food brands. www.instagram.com/lindaleefoodstylist
