Fresh red chillies are used to add heat, flavour, and vibrant colour to a wide variety of dishes. Before incorporating them into your cooking, you often need to prepare them, which may involve removing the seeds to control the heat level.
Preparing fresh chillies often starts with deciding whether to keep the seeds or remove them. The seeds and the white pith inside the chilli contain capsaicin, the compound responsible for the heat. Removing them significantly reduces the spiciness.
According to the video reference 'How To - prepare a fresh chilli, with Jamie Oliver', there are two ways shown to prepare a fresh chilli, specifically concerning the seeds:
- Scraping Seeds with a Knife: One common way is to use the tip of the knife to scrape the seeds out. After scraping them out, you then get rid of these seeds.
- Flattening the Chilli: Another method shown is where you push the chili flat. (The reference does not detail the next step after flattening).
After preparing the chillies, typically by washing, removing the stem, and potentially deseeding, they are ready to be incorporated into your cooking.
How to Use Prepared Red Chillies in Cooking
Prepared fresh red chillies can be used in countless ways, depending on the desired heat, texture, and flavour.
- Finely Chopped: This is perhaps the most common method. Finely chopping fresh chillies allows their heat and flavour to disperse evenly throughout a dish. They can be added to:
- Stir-fries
- Curries
- Sauces (like tomato sauce or salsa)
- Marinades
- Dressings
- Sliced: Slices are often used as a garnish or added early in cooking for a more intense flavour release. They work well in:
- Soups and stews
- Pasta dishes
- On top of pizzas or flatbreads
- Infused oils
- Whole: Sometimes, whole chillies are added to a dish to impart a subtle heat without overwhelming the other flavours. They are typically removed before serving. This is common in:
- Slow-cooked dishes
- Infusion oils or vinegars
- In Pastes or Sauces: Fresh chillies are a core ingredient in many homemade pastes and sauces:
- Curry pastes (e.g., Thai red curry paste)
- Chilli pastes (like Sambal Oelek)
- Hot sauces
Common Applications of Fresh Red Chillies
Here's a quick look at how fresh red chillies are used in various culinary contexts:
| Dish Type | Preparation Method | Role in Dish |
|---|---|---|
| Stir-fries | Finely chopped, sliced | Adds heat and pungent flavour |
| Curries | Chopped, ground into paste | Essential heat and base flavour |
| Sauces/Salsa | Finely chopped | Provides heat and freshness |
| Marinades | Chopped, crushed, or pureed | Infuses heat into ingredients |
| Chilli Oil | Sliced, dried (then infused) | Creates a spicy condiment |
Practical Tips
- Heat Levels Vary: Different varieties of red chillies have vastly different heat levels (measured in Scoville Heat Units). Taste a tiny piece if unsure, or start with a small amount and add more as needed.
- Handling: Capsaicin can irritate skin and eyes. Wear gloves when handling large quantities, and always wash your hands thoroughly after touching chillies. Avoid touching your eyes or face while handling them.
- Storage: Store fresh red chillies in the refrigerator, ideally in a paper bag or wrapped in a paper towel inside a container, to keep them fresh longer.
By understanding how to prepare and use fresh red chillies, you can masterfully add layers of flavour and heat to your culinary creations.
