About 

Chilli is one of the most used spices in the world adding heat and warmth to dishes. Chilli is indigenous to Bolivia and the surrounding regions of South America. Curiously the name of (bordering country) Chile bears no association with chillies. Columbus is credited with introducing chillies to the “New World” though it was the Portuguese traders who were prolific in introducing chillies to India and Asia. On a scale of 1 to 10 ground chilli has a heat rating of 7.

Uses & Ideas

Chili Con Carne. Sauté 1 chopped onion, 3 garlic cloves, 1 tspn ground cumin, 1 tspn ground coriander, 2 tspn ground chilli, 1 tbsp smoked paprika and 1 bay leaf in olive oil. Add 500 gm beef (mince or diced chuck), 2 tbsp flour and brown well. Add tin diced tomatoes, 2 tbsp tomato paste, 400 gm red kidney beans, 500 ml water. Simmer for 1 hour or until tender. Check seasoning. Serve topped with sliced cherry tomatoes, diced avocado, and coriander leaves.

Chilli, Soy, and Ginger Dressing. Blend minced spring onion, ginger, ground chilli, sesame oil, peanut oil, soy sauce and palm sugar. Serve with leaf and vegetable salads, grilled or steamed whole fish or chicken or barbecued prawns.

Smoked Chilli Mayonnaise – Sauté chopped onion with garlic, ground chili, smoked paprika, chipotle powder in olive oil. Cool, add lemon zest, blend with Mayonnaise. Serve with croquets, chicken wings or battered seafood.