Chillies, Fresh (Capsicum frutescens)

Fresh chillies - the seed pods of the capsicum plant - are used extensively and are popular in Chinese cuisine. However, the type of chilli most often found is not as pungent or spicy as the ones found in many parts of southeast Asia and parts of the United States. Although relatively new to Chinese cuisine, as it comes from the Americas, the chilli has spread rapidly throughout Asia. Although they are not a standard ingredient in southern Chinese cooking, I found them widely used throughout the western and northern parts of the country. In China, fresh chillies are small to medium size, and generally red, but they also come in shades of green. Smaller varieties can be found, but the larger, longer ones are the ones most available. Their taste is mildly spicy and pungent and they are also popular for their colour especially in garnishes. Ordinarily chopped or sliced, and used in many dishes and sauces, one of my great discoveries was to taste mild chillies stir-fried whole.