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Chilli

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By Sri Owen

Published 1994

  • About

(1) Capsicum annuum; cabé. (2) C. frutescens; cabé rawit (bird pepper). Chillies were taken from Central and South America to Asia. Today they are grown in a vast range of shapes, sizes, colours, flavours and degrees of hotness. Flavour is more important to the cook than mere heat. Generally, the smaller the chilli, the hotter. The hottest part is the seeds, so removing these reduces heat but retains flavour. Handle hot chillies with respect: wash your hands immediately after handling them, and keep hands away from eyes while working. If you do get chilli in your eye, wash it with plain cold water; it will sting, but do no harm. If you get a mouthful of unbearably hot chilli, plain boiled rice or cucumber are the best antidotes.

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