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. 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. Whole chillies should be soaked in boiling water for about 15 minutes to soften before using. On a scale of 1 to 10 crushed chilli has a heat rating of 7.

Uses & Ideas 

Add pre-soaked, drained chillies to Asian style stir-fries.

Dry Fried Beans – Stir fry and lightly char baby green beans (in sesame oil) in a hot wok. Add garlic, pre-soaked sliced whole chillies.  (pork mince is optional). Stir fry for two minutes.   Add shaohsing wine, soy sauce, toss together and serve.

Red Pepper and Chilli Jam. Sauté chopped pre-soaked whole chillies, cumin seeds, mustard seeds (yellow and brown), chopped garlic and diced red onion, diced red capsicum, diced tomatoes in a heavy based pot. Add palm sugar, tomato juice and fish sauce. Slow simmer and reduce to jam like consistency. Serve as a condiment with chicken, steak, and seafood.

Stir-fried Mussels or Clams – Stir fry pre-soaked sliced whole chillies, minced ginger, spring onions, and garlic in vegetable and sesame oil. Add the mussels or clams, shao hsing wine, oyster sauce. Cover until just cooked and toss through Thai basil leaves or coriander sprigs.