3 Essential Tips For Preparing Fresh Chillies

3 Essential Tips For Preparing Fresh Chillies

There are hundreds of different chillies, all with varying degrees of heat and flavours and many are now grown widely in the UK. Capsaicin, the hot element, is measured in Scoville units, which range from zero for the common bell pepper to 300,000 plus for the world’s hottest chillies, such as the Dorset Naga. Capsaicin is said to produce endorphins in the body that block pain and enhance wellbeing. Chillies are also a source of vitamins A and C.

When working with fresh chillies, a common ingredient of Indian and Mexican cuisine, please remember these essential tips:

Remove Seeds AND Membrane

Generally speaking, larger chillies are usually less hot. Green chillies can be hot, but they often have a fresher taste than ripe red chillies. To reduce heat, remove the seeds and membrane before cooking.

Wear Gloves

When slicing or chopping chillies, wear kitchen gloves and wash your hands and utensils thoroughly afterwards. Do not touch sensitive areas (such as your eyes!) after handling chillies.

Keep the Milk Handy

If your mouth is on fire, the best remedy is to drink milk, as water or beer will spread the capsaicin, and the pain, around. Luckily chilli burn subsides quickly and there will be no long-term effects!