Chillies - Green

about

With their attractive brightly coloured, smooth, shiny skins, chillies range from mildly hot to very fiery. Red and green chillies are widely available. They come in a range of different varieties and shapes, ranging from long and slender to round and bulbous. As a general rule the smaller the chilli the hotter it is but the colour is no guide to heat.

They are popular as an everyday ingredient in a variety of cuisines, including Thai, Indian, Mexican and Chinese, chillies can add just a subtle flavour or a real kick to a wide selection of savoury dishes.

If you prefer a milder taste remove the seeds and pith before cooking: slice the chilli in half vertically and using a small, sharp knife scrape out the pith and seeds, chop into small pieces. Wash your hands well after cutting chillies to avoid rubbing any of the fiery oil into your eyes. If you prefer a hotter flavour, simply wash and slice the chilli into rings. Chillies are usually fried in oil, sometimes with garlic and onions at the beginning of a recipe. To fry, heat 1 tbsp oil in a frying pan and stir-fry for 2-3 minutes.

nutritional info

Some reports suggest that eating chillies can help protect against gastric ulcers by causing the stomach lining to secrete a mucus which coats the stomach protecting it from damage by irritants such as aspirin or alcohol. Chillies have been shown to help reduce blood cholesterol levels and some scientists have suggested that eating chillies can help alleviate the nasal congestion associated with colds. Chillies contain vitamins B and C, Copper, and Potassium.

storing Chillies - Green

Keep in the fridge for up to 1 week.

source

Bristol Fruits / Westcountry markets.