chilli

ProduceFresh chillies peak during summer and early autumn, though they are widely available year-round in most regions due to global cultivation and export. Dried chillies and chilli products are available year-round.

Chillies are rich in vitamin C, vitamin A (especially in red varieties), and antioxidants including capsaicinoids, which possess anti-inflammatory properties. They are low in calories and provide dietary fiber.

About

The chilli (Capsicum annuum and related species) is a fruiting plant in the nightshade family, native to Mesoamerica and domesticated thousands of years ago. The edible fruit—botanically a berry—varies widely in size, shape, color, and pungency depending on cultivar and maturity. Flavor profiles range from sweet and mild to intensely hot, with heat derived from capsaicinoid compounds, primarily capsaicin. Fresh chillies display colors from green (unripe) to red, yellow, orange, brown, or black (ripe), with botanical variety encompassing habaneros, jalapeños, serranos, Thai varieties, Scotch bonnets, and ghost peppers (bhut jolokia), among hundreds of others.

The Scoville Heat Unit (SHU) scale quantifies pungency; mild varieties rate 0–3,000 SHU, while super-hots exceed 1,000,000 SHU. Flavor compounds extend beyond heat, including fruity, smoky, and herbaceous notes characteristic of specific cultivars and terroir.

Culinary Uses

Chillies serve as foundational ingredients across cuisines, used fresh, dried, roasted, powdered, or fermented. Fresh chillies are minced into salsas, curries, and marinades; roasted whole for mole sauce or peeled for rajas; or sliced raw as condiments and garnishes. Dried chillies are rehydrated for moles and pastes, ground into powder for spice blends, or fried in oil to release flavor. Fermented chilli pastes (gochujang, harissa, sriracha) appear in Korean, North African, and Southeast Asian cooking. Regional traditions span Mexican culinary arts (where chillies are foundational), Indian curries, Thai cuisine, Chinese and African preparations. Pairing considerations include dairy and lime to temper heat, or complementary aromatics such as garlic and cumin.

Forms & Preparations

Fresh whole — Unprocessed pod used raw, roasted, fried, or simmered in curries, salsas, and sauces.
Dried whole — Dehydrated chillies reconstituted in warm liquid or fried to rehydrate; used in moles, pastes, and infusions.
Powder/ground — Dried chillies ground into fine powder; mixed into spice blends, rubs, and dry seasonings.
Paste — Ground fresh or dried chillies blended with oil, salt, or other ingredients (e.g., harissa, gochujang); used as condiment or cooking base.
Flaked — Dehydrated chilli broken into small pieces (e.g., crushed red pepper); sprinkled as finishing seasoning or infused in oil.
Fermented — Chillies preserved through fermentation with salt and other ingredients; concentrated flavor and extended shelf life in condiments like sriracha.

Substitutes

Unknown — Provides color, texture, and sweetness without heat; use in equal quantities for milder dishes or when heat is undesired.
Unknown — Substitute 1 fresh chilli with ¼–½ teaspoon powder for heat-focused applications; lacks fresh flavor notes.
Unknown — Hungarian or smoked paprika adds depth and subtle heat; use 1–2 teaspoons per fresh chilli, adjusting for desired smokiness and pungency.
Unknown — A milder, different heat profile; use in equal or slightly lesser quantities for a gentler effect without chilli's fruity notes.
Unknown — Provide pungency and heat through different compounds; substitute in small amounts in dishes where aromatic heat is valued over capsaicin burn.

Recipes Using chilli (9)

RCI-VG.003.0088.001

Baked Feta

This is an incredibly easy recipe but it makes a delicious snack to enjoy with a glass of wine. I poached the idea from a Tapas restaurant that I used to work in. Spread on baked Turkish bread or Pizza Bianca.

RCI-EG.003.0639.001

Doi Begun

Doi Begun from the Recidemia collection

RCI-SP.005.0044.001

FIHUNU GIULHU

FIHUNU GIULHU from the Recidemia collection

RCI-SF.001.0291.001

Kuka Soup

It serves 4. A Northern Nigeria speciality. This green soup is made with powdered baobab leaves and thickened lightly with dried okro. Very tasty and serve well with tuwo shinkafa.

RCI-BV.004.0202.001