Chilli originated in the Americas, and has been part of the human diet since at least 7500 BC. Explorer Christopher Columbus brought it back to Spain in the 15th century and its cultivation spread rapidly through Europe, Asia, India and Africa.
There are more than 200 varieties, coloured anything from yellow to green to red to black, and varying in heat from mildly warm to mouth-blisteringly hot.
The hottest are usually the smallest: habanero orange, African bird's eye and Scotch bonnet. Green chillies are unripe, so usually aren't as hot as red ones. The active ingredient is capsaicin, most of which comes from the seeds and the veins. So if you prefer your chilli milder, try a green one and remove the seeds before chopping. Wash your hands well afterwards as the burn can linger.
There are more than 200 varieties, coloured anything from yellow to green to red to black, and varying in heat from mildly warm to mouth-blisteringly hot.
The hottest are usually the smallest: habanero orange, African bird's eye and Scotch bonnet. Green chillies are unripe, so usually aren't as hot as red ones. The active ingredient is capsaicin, most of which comes from the seeds and the veins. So if you prefer your chilli milder, try a green one and remove the seeds before chopping. Wash your hands well afterwards as the burn can linger.
