Spicy Chilli

Small Indian green and red chillies with proper heat. These are not decorative; one of them will season a dish for four people, and two will be noticed.

Slit and dropped whole into a dal tempering, ground into a chutney, chopped fine into a raita, or fried whole as a side for anyone at the table who wants more. Most of the heat sits in the white pith around the seeds — leave the chilli whole for aroma with less burn, chop it fine when you want the heat spread through.

Choose chillies that are firm and glossy with a green, unwithered stalk. Soft chillies with dull skin have lost both heat and flavour.

Fridge, in a paper bag or an open container. They sweat and rot quickly in sealed plastic.

One to two weeks refrigerated. They freeze well whole and can be used straight from frozen, which is the easiest way to keep a supply.

Wash your hands after chopping, and keep them away from your eyes for a good while afterwards.