Description
Chili divides the world, a bit like coriander: you either love it or hate it. It arrived from the Americas with Columbus and within a few decades conquered the kitchens of half the planet, from Calabria to Korea, from India to North Africa.
Its heat comes from capsaicin, concentrated mainly in the seeds and inner ribs: if you want a gentler dish, remove them before chopping. Fresh, it has a lively, almost green flavour; dried, it becomes warmer and deeper.
I use it in the classic garlic, oil and chili, to give a kick to sauces and stir-fried vegetables, and generously in ferments such as kimchi. When handling it fresh, remember not to touch your eyes!
Its heat comes from capsaicin, concentrated mainly in the seeds and inner ribs: if you want a gentler dish, remove them before chopping. Fresh, it has a lively, almost green flavour; dried, it becomes warmer and deeper.
I use it in the classic garlic, oil and chili, to give a kick to sauces and stir-fried vegetables, and generously in ferments such as kimchi. When handling it fresh, remember not to touch your eyes!
