The Simple Things - - MISCELLANY -


Means “lit­tle beak” in Por­tuguese. Early birds get the ben­e­fit of this one – in Brazil, the pick­led pods are served as an ap­pe­tiser.

Kash­miri Mirch

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.

Chil­hua­cle Amar­illo

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.

Naga Viper

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.

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