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The dried seed pods of a variety of capsicum widely cultivated in the tropics.

Chillies, particularly the seeds, are very hot and should be handled with caution.

They are used in Indian cooking, both in the whole state as well as crushed or ground (see entry for Chilli Ground).

If used whole, the Chilli is usually removed before eating.

Chilli is included in Pickling Spice (see separate entry).

Available in:
Green Cuisine Herbs & Spices in Boxes (refill packs) (25g)
Green Cuisine Herbs & Spices in Jars (25g)
Heath and Heather Bag Range (12g)

Recipes:
Madras Meat Curry
Pork Vindaloo
Chicken Braised in Yogurt (Chicken Korma)
Lemon Dhal
Prawns with Spinach
Goa Fish Curry
Chicken do Piazza
Khemma Mattar (mince with peas)
Vegetable, Lentil and Chickpea Curry
Spiced Parsnips
Lamb Palak (lamb with spinach)
Vegetable Biryani
Chicken Soup with Coconut Milk (Tom Kha Gai)
Potato Curry
Pea and Potato Kofta Curry
Chicken Tikka Masala
Prawn Dansak
Drunken Chicken (Pollo en Pulque)
Sofrito
Easy Chicken Tikka Masala