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Chillies: Difference between revisions
→Cooking with chillies
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* After 10-14 days, the seeds will have grown a taproot big enough for transplanting into a propagator. | * After 10-14 days, the seeds will have grown a taproot big enough for transplanting into a propagator. | ||
== | == Chilli peppers for culinary use == | ||
=== Drying chillies === | === Drying chillies === | ||
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* In 4-6 weeks the chillies should be dry enough to grind up (if they're not, chop them up and let them dry in the open for a couple of days). | * In 4-6 weeks the chillies should be dry enough to grind up (if they're not, chop them up and let them dry in the open for a couple of days). | ||
* If you shake the chilli, you will hear a rattling if it is dry enough. The noise is made by the seeds, which can be saved and used to grow more plants. | * If you shake the chilli, you will hear a rattling if it is dry enough. The noise is made by the seeds, which can be saved and used to grow more plants. | ||
The dried flakes can be sprinkled into dishes during cooking, or, if you like a bit of extra heat, used as a seasoning for a served dish. | |||
=== Fresh chillies === | |||
When preparing fresh chillies, please note that the capsaicin in the peppers is an irritant. If you have sensitive skin, wear rubber gloves. If you decide not to wear gloves, be sure to wash your hands thoroughly, as the oil from the chilli is difficult to remove. If you touch your eyes, nose, or any other sensitive part of the body without taking the proper precautions you will feel the effects for a couple of hours. And it's not nice! | |||
To prepare a fresh chilli: | |||
* With a small sharp knife, split the chilli pepper along its length into two halves. | |||
* Put each half on a chopping board, open side up. With the knife, scrape along the inside of the chilli to remove the seeds. | |||
* Chop the chilli halves as required for cooking. | |||
Most people tend to remove the seeds, but if you wish, you can leave them in, and simply slice up the whole chilli. | |||