Chillies

Chillies, both red and green, are used extensively in many Asian cuisines. Generally, the larger the chilli, the milder it is. Of the larger chillies, the red ones taste somewhat sweeter than the green ones. Bird’s eye chillies, or cili padi (pictured), are rarely longer than 5-cm (2-in) and are especially fiery. Both red and green bird’s eye chillies pack a punch.