Chilli Essentials

March 03, 2015 posted in Cooking

Whole books have been written about chillies, however we wanted to share some basic chilli essentials, as these tasty and potentially fiery little critters are becoming more and more popular. So much so that chilli now outsells peppercorns, which 10 years ago were the no 1 spice traded in the world.

How Do You Spell Chilli?

It depends on where you are. In the USA, chilli is a spiced meat and bean dish, so they call these chile. In India they are often called chilly or chili. In Australia and the UK we use chilli. Whichever way it is spelled, we all tend to know what we mean. And is the US, Chili Powder is a spice blend that may contain chilli, cumin, garlic, oregano and salt. whereas in Australia we simply call ground chillies with no other ingredients, Chilli Powder.

What is Red Pepper then?

This is where some of the confusion begins. When Columbus and his crew bumped into the Americas sailing west to the Indonesian spice islands, they discovered among other previously unknown foods, chillies. As the chillies they encountered were hot like peppercorns they named them pimento, which is Spanish for pepper. Peppercorns (Piper nigrum – Family Piperacea) of course come from a tropical climbing vine native to India and unrelated to chilli. Therefore we find that all members of the capsicum family are called peppers in many countries. When you see a recipe asking for red pepper, or red pepper flakes, they mean dried, ripe, red chillies, not pepper from the vine.

And The Other Peppers?

 There are now many hot spices that bear the pepper name. Sichuan pepper, and Australian native pepperberry are examples of peppers unrelated to either Capsicum or Piperacea. Other vine peppers are cubeb and long pepper. Cayenne pepper is made by grinding hot chillies, generally the Bird’s Eye Variety, and although said to be named after the city of Cayenne in French Guiana it does not come from there.

What Makes Chillies Hot?

Chillies contain a crystalline substance called capsaicin, which is found in the highest concentration in the seeds and the seed-bearing placenta. Capsaicin is also found in the flesh. The level of heat will generally be determined by the variety. For example, Bird’s Eye Chilli is one of the most popular ones to use for an agreeable heat hit. As a very general rule of thumb, the smaller chillies tend to be the hottest, as the ratio of seeds and seed-bearing placenta to flesh is greater in a small chilli than a large one with lots of flesh.

The levels of capsaicin in chillies are measured in Scoville units, and these may vary from 30,000 units for a medium heat chilli to 80,000 for a hot chilli and up to a million for a blistering, and in my opinion inedible, bhut jolokia chilli.

As the Scoville scale is not that user-friendly, we rate our chillies on a heat scale of 1 to 10, with 10 being our hottest which is a Habanero at around 120,000 Scoville units. A milder chilli like Mulato has a rating of 3/10 yet has a wonderful fruity, raisin-like flavour.

What is the Difference Between a Fresh and a Dried Chilli?

A fresh chilli has a clean, light, capsicum-style flavour and the heat level will be determined by the type. When a chilli is dried you get a caramelisation of the sugars that chillies develop on ripening. During drying a deeper more robust flavour develops. Therefore think of the difference between a fresh tomato and a sun-dried tomato and you get the idea.

We use fresh chillies in dishes that are not cooked (salads) and in dishes that are only cooked for a short time (stir-frys, omelets and Asian soups). Dried chillies we use in dishes that are cooked for a longer time (curries, tagines, casseroles) and with foods that have stronger flavours (pizza, pasta sauces, Mexican recipes). Either way, it all depends on your taste preferences.

What About all the Different Varieties of Chillies? There are many different varieties of chillies, and the majority of these are explained in The Spice & Herb Bible 3rd Edition. The main point to keep in mind is that we use these different chillies for their variety of flavours and the varying heat levels.

What About Paprika?

Paprika is also a member of the chilli family. However the main difference is that Paprika generally contains less or no capsaicin, and more capsanthin (the compound that gives colour). A true Hungarian Sweet Paprika will have no heat at all. A Spanish Mild Paprika will have a slight background bitterness and a Hot Paprika is basically the same as a Mild Chilli Powder.

When I am making a dish for guests who have a low chilli tolerance, I substitute the chilli powder with sweet paprika. That way the flavour is not compromised while the heat is reduced!

For more spicy details on all the various varieties of Chillies, visit Herbie’s Spices and Contact Us.

Explore All
post

The Mystique of Baharat Spice Blend

Baharat, also known as Lebanese Seven Spice or Advieh, has become one of the many ‘go-to’ spice blends along with Ras el Hanout and Chermoula. Herbie, always up to date or ahead with spice trends, was asked to contribute this article to Australian Gourmet Traveller in 1999. Yes, 24 years ago! This is the article: Legendary spice merchant and blender, Ian (Herbie) Hemphill, has

post

Herbie’s Spices Newsletter Winter 2023

When we started our operations on the Central Coast of NSW, it was a sleepy area in many ways.  How things have changed in 20 years!  We are pleased to announce that we have joined the vibrant Central Coast Maker’s Trail. Whether you have a few hours or an entire weekend to explore the Central Coast, the Makers Trail is the perfect adventure. This
post

Herbie’s Spices Newsletter Summer 2022 – 2023

Isn’t it surprising how quickly the seasons revolve?  Our hearts go out to those who have suffered immensely from the floods and wild weather in so many states.  For those more fortunate, we continue to eat and enjoy each other’s company.  Whether we’re celebrating Christmas, or just being together with loved ones on any other day of summer, food is always an important part
post

Meal Ideas for Isolation

We thought that in these unprecedented times, it would be appropriate to share some handy meal ideas to ease the stress of isolation and potentially limited food sources. Having to self-isolate creates an opportunity to brush up your cooking skills and have some fun experimenting with some flavours you may not have tried before. Let’s face it, everyone can cook. Have you ever grilled
post

Spices and Spice Blends for Vegetarian and Vegan Cooking

In this short video, Ian "Herbie" Hemphill talks about how Herbie's Spices, herbs and spice blends are all suitable for vegetarian and vegan cooking. A great spice blend for vegan meals is Aloo Gobi Masala. All ingredients are listed on the labels, so you know exactly what you are getting. For a wealth of information on spices, herbs and making your own spice blends,
post

Herbie’s Newsletter Summer 2019 – 2020

We’re all in accord about single-use plastics. Having seen huge drifts of plastic in the pristine seas off the Indonesian islands, we know just how important it is to get rid of those shopping bags, plastic wraps and sandwich bags. When one gets emotional about bad plastics, it’s easy to begin to demonize all plastics, and perhaps it’s timely to repeat this message from our Newsletter of some years ago.

post

Spices & More in South India Jan-Feb 2020

We invite you to join us, Herbie and Liz, as we return to our beloved India to take you to some places where many tourists don’t go! And some amazing places that you just can’t miss. This is designed as a holiday, not an endurance test, and we have made the itinerary a little more leisurely than some earlier tours, so that you arrive home refreshed and well. Be a part of our small group and join the fun!

post

Herbie’s Newsletter Spring 2019

What kind of meal do you think of when you hear the word “curry”?  The origin of our English word is Kari, meaning a spiced sauce.  The English took the idea back home from the colonies, and the classic Madras curry – well-balanced and flavoursome - became a staple in the English household.  The French, meanwhile, had colonized the Pondicherry area on the south-eastern
post

Newsletter Winter 2019

What is Single Origin? We see it emblazoned on tea, coffee, spices and other foodstuffs.  It’s pretty simple really.  If all your potatoes have been grown in the Hunter Valley, they are single origin from that region – they don’t all have to come from the same farm. If, say, a coffee blender buys beans from Africa and South America, and mixes them all
post

Easter Spice Essentials

With Easter just around the corner, it’s time to think about the spices you’ll need for your Easter recipes. For all those sweet recipes such as cakes, biscuits and hot cross buns, cinnamon, allspice, cloves and cardamom are traditional, along with Mixed Spice. For extra fragrance and flavour, try using our Fragrant Sweet Spice Blend as an aromatic substitute. Easter is a great time
post

What is Mastic?

Mastic is the name given to the resinous gum that exudes from the scored bark of the Gum Mastic Tree. There are many varieties of mastic trees (Pistacia lentiscus) in the Mediterranean and Middle East, yet most of the world’s production of gum mastic comes from the “Protected Designation of Origin” trees (P. lentiscus var. Chia) that grow on the Greek island of Chios. The name
post

Herbie’s Kitchen Monthly Update March 2024

LATEST RECIPES FROM KATE AT HERBIE'S KITCHEN   Welcome to the March recipe newsletter, with our favourite recipes for a spice-filled Easter.  For those off on a camping or self-catering adventure, check out our Happy Campers Spice Kit for some spicy shortcuts and holiday recipes and ideas.  You can see all the Easter category recipes HERE.     EASTER BREAKFAST PUDDING This take on
post

Herbie’s Spices Newsletter Autumn 2024

Isn’t it wonderful that our Australian eateries, even in country towns, offer a wide and diverse range of cuisines?  It’s taken for granted that we have a choice of Italian, Turkish, Chinese, Thai, Korean, Indian, and so many more, thanks to the migrants who have chosen to live here and share their fabulous food with us. Mexican is becoming popular, but seems to be
post

Herbie’s Kitchen Monthly Update February 2024

LATEST RECIPES FROM KATE AT HERBIE'S KITCHEN   We've been inspired by the recent Lunar New Year to revisit our favourite Chinese-inspired dishes. Spices are an essential part of Chinese cuisine.. the unmistakeable aroma of Star Anise, or the numbing effect of Sichuan Pepper and the bite of hot dried Chilli. We have a variety of blends to make your favourite dishes with ease.  For younger
post

Herbie’s Kitchen Monthly Update January 2024

LATEST RECIPES FROM KATE AT HERBIE'S KITCHEN   HAPPY NEW YEAR! We hope everyone had a wonderful festive season and that you are enjoying the Australian summer.  This month we have some spicy salads for you - whether it's to pack and take to work, have as a side to a bbq, or to have as a simple dinner on a warm evening. Spices
post

Pepper and Salt

In India, Pepper is the King of Spices and Cardamom the Queen! Recipes say "Season to taste" and people ask "With what?" Answer: to season always means with salt. We were visited by a lovely customer, David. David wanted to know what are the best peppercorns, and all the food shops he visited told him that they had all kinds of salt, but "Yeah,
post

What’s so Special About Aleppo Pepper?

Besides being a popular spice for Yotam Otolenghi, Aleppo Pepper is becoming the go-to chilli for many cooks and food lovers. Why would a style of chilli be called a pepper? After all it is not a peppercorn! Let’s start with a bit of background. You may recall that Christopher Columbus was sailing west to get to the Indonesian spice islands, because he guessed

post

Herbie’s Spices Newsletter Summer 2023 – 2024

It’s about this time of year that we wonder where the year has gone.  It seems only last week that we packed away the Christmas decorations, and now – already!! – it’s time to be decking the halls, jingling the bells, and spicing all sorts of Christmas foods from pudding and cake to mulled wine and ham.  If you’ve not yet done your cake
post

Herbie’s Kitchen Monthly Update November 2023

LATEST RECIPES FROM KATE AT HERBIE'S KITCHEN The countdown is on!  This month we're giving you some delicious recipes that you can make now to get ahead for entertaining or gifting. If you are starting to plan Christmas Day, our Christmas Feast Spice Kit has 8 packs of premium Herbie's Spices and 12 festive recipes.  From spiced cocktail biscuits, to ham, to mulled wine
post

Herbie’s Kitchen Monthly Update October 2003

LATEST RECIPES FROM KATE AT HERBIE’S KITCHEN For people with intolerances or special diets, spices are an excellent way of adding flavour when avoiding a variety of other ingredients Our Recipe Page has a handy check box for vegetarian, vegan, nut free, dairy free, gluten free, keto, paleo, low-fodmap and healthy eating categories (please bear in mind we are not trained in nutrition, and

post

Herbie’s Kitchen Monthly Update September 2003

LATEST RECIPES FROM KATE HEMPHILL AT HERBIE’S KITCHEN Longer evenings are just beginning, and depending on where you are, perhaps you’re eating dinner outside already.  It’s also a time that we look to lighter fare (although to us curry is definitely a year-round meal); with crunchy salads, fresh seasonal veg, and grills on the menu. Check out our Al Fresco Dining Spice Kit, which

post

Herbie’s Spices Newsletter Spring 2023

Have you discovered our Black Garlic Powder?  In our house it adds a delicious umami to so many things … like sprinkled over buttered toast, topped with scrambled eggs.  If you already have this delicious product in your pantry, you will have noticed that it tends to go into a hard lump after a few months.  This is because it’s simply black garlic, ground,

Join the inner circle

Herbie’s Spices Inner Circle fills a need in the community of cooks and food lovers for early-access & upcoming events to all those hard-to-find herbs and spices.

Please enter valid email.
Subscribe