There are a great man species of chillies, which are the fleshy pods of shrub-like bushes of he capsicum family. Chillies range from large to small, and colours include green, white, purple, pink, and red. Curiously, although synonymous with Indian food they were only brought to the sub-continent from South America some four centuries ago. They are now the most important heat agent in Indian cookery. They vary in hotness from mild to incendiary-like potency. Most commonly, small green or red chillies are used fresh. Red chillies can be dried and used whole, and chilli powder is made by grinding dried chillies.
Peppers, Lomboks, Sambal Ulek Chillies are availble in many varieties and can range mild to extremetely hot. Which on we choose is mainly a question of taste and experience but we should not omit them from the recipes as their flavour is essential in most Indonesian food.They are about 7 cm long adn usually sold as plain red or green chopping. Do not forget to wash our utensils and hands after handling chillies. Smabal Ulek is a ready made paste made from chillies and some salt that is perfect for cooking and as a condiment on the table.
Chilli peppers are much smaller than sweet peppers and can be green, yellow, orange, red or black. The seeds and flesh are extremely hot and should be used sparingly. Removing the seeds lessens the heat of the chilli. It is very important to avoid contact with the eyes or any sensitive skin - even washing the hands after preparing chillis may not be enough to remove all the capsaicin, the volatile oil in the fruit that gives it its hot taste. There are many different varieties of chilli, including bird's eye, chipolte, habanero and Scotch bonnet.
PEPPERS: Also known as chillies, chiles and hot peppers; available in many different types and sizes. Use rubber gloves when seeding and chopping fresh chilli peppers, as they can burn your skin. Removing seeds and membranes reduces the heat level. POWDER: Made from ground chilli peppers, it can be used as a substitute for fresh chilli peppers in the proportion of 1/2 teaspoon ground chilli powder to one medium chopped fresh chilli pepper. SAUCE: We used a hot Chinese variety made of chilli peppers, salt and vinegar; use sparingly, increasing amounts to taste. SWEET CHILLI SAUCE: A comparatively mild, but spicy sauce made from red chilli peppers, sugar, garlic and vinegar.
very hot and finely tapering pepper of special pungency
The name given to hot pepper varieties in Australia, New Zealand, the U.K., Ireland and Canada. Chilli is the word for chile peppers in the Mexican Indian language, Nahuatl.
(Also spelled chili, chile.) Fresh, dried, powdered,...
