A long slender green chilli, 6-8cm long, pointed at one end. It has a medium flavour that is easily eaten by most people who are not used to chilli. Chillies are the hot members of the capsicum family. To moderate the heat of a chilli, you can half the chilli lengthways and scrape out the seeds and white membrane, which are the hottest parts; true chilli lovers leave them in to get the maximum heat blast. o Store: Store fresh chillies in a paper bag, enclosed in a plastic bag, in the fridge for up to a week or just leave them in an open bowl. They will wrinkle and shrink a bit as they get drier, and their heat will become more concentrated, but they will be fine for up to a week.
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