Means “little beak” in Portuguese. Early birds get the benefit of this one – in Brazil, the pickled pods are served as an appetiser.
Native to the northernmost state of India, this famously bright crimson number peps up tandoori dishes and rogan josh.
Peruvian White Lightning
Ripens to an innocent looking white, but packs a potent heat. Might indeed feel like you’d been struck by lightning.
Holy mole! This rare Mexican chilli is the essential ingredient in the famous mole sauces of Oaxacan cooking.
Another Mexican star. When looking to add a fruity flavour to sauces, stews and soups, simply pull a pulla and purée.
Once the world’s hottest, (270 times hotter than a jalapeño). AKA ‘The Terminator’; after eating you’re unlikely to be back.
Whether originating from Italy or Cuba is a matter of hot debate. There’s no heat without a slightly fire-y chilli.
Hungarian Hot Wax
Not too hot and the waxiness is more a glossy sheen. It is from Hungary though, albeit via Turkey in the 16th century.
Grown in New Mexico soil that’s famed for its healing qualities, this heirloom variety has a lingering citrus tang. Taken from An Anarchy of Chillies by Caz Hildebrand (Thames & Hudson). All the colourful chilli images are the work of Here Design. We’re cooking with chillies on page 38 of this issue.