Chillies, Fresh

Fresh chillies — the seed pods of the capsicum plant — are used extensively and are popular in Hong Kong cuisine. However, the type of chilli most often found (var. Longum Bailey, known as ngau kok tsiu or cow’s-horn pepper) is oblong, about four to five inches (10 to 13 cm) long and usually pointed. Although they are spicier than sweet red pepper, they are not so pungent or spicy as the ones found in many parts of Southeast Asia or other regions of China such as Sichuan or parts of the United States. Although relatively new to Hong Kong cuisine, chillies are now always available in Hong Kong markets. Though seldom found in traditional Cantonese cooking, they are widely used in the new Hong Kong cuisine, not only for colour and presentation as garnishes but also chopped and used in many dishes and sauces. They can be obtained fresh, dried or ground.