VideoNEW
Podcasts
Blogs
Watch VideoGlossary
Chilli
Chillies were first grown in South America, their individual temperatures can range from one to ten on the chilli heat scale and each variety has its own distinct flavour and uses. Dried and smoked chillies also take on a very different taste from the fresh variety and are used in very different ways. As a general rule, the smaller the chilli, the hotter it will be. Red chillies are simply green chillies which have been left to ripen. Green chillies are more peppery and the red have a slightly sweeter heat. If you prefer a milder flavour, keep them whole and remove before serving or remove the seeds and membranes before chopping. There are several chilli varieties now being grown in Australia. Imported dried, canned and smoked chillies are also sold here, mainly in gourmet and fine food stores. Chilli is an essential ingredient in many cuisines including Indian, Thai, Singaporean, Mauritian, Malaysian, Korean, Sri Lankan, Mexican, Pakistani and Vietnamese. Thai Some of the most popular are a long dried red chilli which is soaked in water for about 5 minutes before using. It's not too spicy and is used more for colour. A smaller dried red chilli which is quite hot (second hottest) is usually added because of the heat. Also there are fresh chillies including Thai scud chilli which is very hot and another called Prik Ki Nu (translated as 'Rat Poo') because of its shape. Singaporean Large or small, but usually red, chillies are an integral ingredient of most dishes, especially Singaporean chilli crab. Mauritian Green or red, but mainly large, chillies are eaten from a young age in Mauritius. A common snack crushes them with salt to sprinkle over slivered, crunchy green mango. Mexican Chillies are the main flavouring ingredient in Mexican food. Both fresh and dried forms are used. Most dried chillies need the stem and seeds removed and are then placed into warm oil until they change colour, then simmered in hot water for 10 minutes.
00:02:06 
Featured Food & Recipes
Hot Tips
Fresh vs dry pasta
Similarly to pasta shapes, the choice between fresh and dry pasta is more about matching flavours and textures than about which is superior. Fresh pasta is well suited to delicate sauces, but its primary purpose is to make tortellini, ravioli and lasagne sheets.
Glossary
Plum Jam
A Croatian spread made from small native plums, it is favoured for baking as it tends to keep its shape rather than spreading while cooking.
