The chili pepper, a hotly pungent
variety of Capsicum was first cultivated by the people
of Central and South America in around 3000BC. Columbus
brought seeds back to Europe in 1493, and from there
it has spread to the cuisines of the entire world.
The pre-Hispanic Americans believed the chilli to
contain medicinal qualities and modern science has
confirmed the nutritional values, containing high
levels of vitamins A and C, along with vitamins E
and B1-3. (spelling of chili can be with one or two
letter "l"s.)
Natural diversification and biotechnology have produced
hundreds of varieties, differing greatly in hotness,
size shape, and ranging in colours from orange to
red to yellow to green. They can be eaten fresh, pickled,
or preserved by drying in the sun. Perhaps the world's
most famous chilli is the Jalapeño, the stubby
green variety from the city of Jalapa, on Mexico's
gulf coast. The Chilpotle chilli is a dried and smoked
Jalapeño that is spicier than the green version
and usually available in a pickled form. Other famous
varieties of chilli include the extremely hot Habenero
(or scotch bonnet), the birds-eye, the Thai, and the
tiny Pequin, which is the fiery base for Tabasco sauce.
Types Of Chillies
Following is a brief description of a few varieties of chillies. All these varieties, plus many more are available in Australia. In November 1997 when we visited the UK, I was surprised to see many varieties of chillies now available in the large chain supermarkets.
Sweet Chilli
A chilli that is so mild you can even give it to children. About 6-8 cm long, bright yellow-lime green skin and pointed at one end.
Chilli Baby Hot
A very hot tiny chilli 1-2 cm long. The skin colour can range from lime yellow to orange and red. Most people will find these very hot even without the seeds. Used mainly in Thai, Chinese, Indonesian, Malaysian, Indian or Spanish dishes.
Bell Chilli Red/Green
This chilli is shaped like a bell. The red ones are hot the green variety can be medium to hot and are excellent for pickling.
Green Chilli
A long slender green chilli, 6-8 cm long, pointed at one end. It has a medium flavour that is easily eaten by most people who are not use to chilli.
Red Chilli
Similar in size and shape to the green chilli, but with more sting to its flavour. Good idea to mix the red and green chillies together in any dish.
Mexican Hot Chilli
One of the hottest chillies. It has a bright green skin, is 6 - 8 cm long and is pointed at one end.
Jalapeno Chilli
This fiery hot chilli is the one by which all other chillies are judged. Ripened they can be dark green or red. They have a very thick fleshy skin and are sausage shaped with a blunt end. If you try them, beware:-( they are very hot!!!
Types Of Chillies
Following is a brief description of a few varieties of chillies. All these varieties, plus many more are available in Australia. In November 1997 when we visited the UK, I was surprised to see many varieties of chillies now available in the large chain supermarkets.
Sweet Chilli
A chilli that is so mild you can even give it to children. About 6-8 cm long, bright yellow-lime green skin and pointed at one end.
Chilli Baby Hot
A very hot tiny chilli 1-2 cm long. The skin colour can range from lime yellow to orange and red. Most people will find these very hot even without the seeds. Used mainly in Thai, Chinese, Indonesian, Malaysian, Indian or Spanish dishes.
Bell Chilli Red/Green
This chilli is shaped like a bell. The red ones are hot the green variety can be medium to hot and are excellent for pickling.
Green Chilli
A long slender green chilli, 6-8 cm long, pointed at one end. It has a medium flavour that is easily eaten by most people who are not use to chilli.
Red Chilli
Similar in size and shape to the green chilli, but with more sting to its flavour. Good idea to mix the red and green chillies together in any dish.
Mexican Hot Chilli
One of the hottest chillies. It has a bright green skin, is 6 - 8 cm long and is pointed at one end.
Jalapeno Chilli
This fiery hot chilli is the one by which all other chillies are judged. Ripened they can be dark green or red. They have a very thick fleshy skin and are sausage shaped with a blunt end. If you try them, beware:-( they are very hot!!!