Some are long, narrow and no thicker than a pencil while others are plump and globular. Their heat quotient varies from mildly warm to mouth-blistering hot. A chilli’s colour can be anywhere from yellow to green to red to black. Another form of chillies are the dried version which are available all year. Chillies are cholesterol free and low in calories and sodium. They’re a rich source of vitamins A and C, and a good source of folic acid, potassium and vitamin E.
Use: They can be used in any dish that you want to heat up or in many Malaysian, Thai, Mexican dishes. Chillies are also great for pickling and eaten to compliment any meal.