Some like it hot

Chillies feature in almost every global cuisine, some more than others, although they’re not everyone’s idea of an enjoyable culinary experience. BY IAN KNOTT.

The heat of chillies is a subjective thing to the individual. Many find a relatively mild jalapeño (2000 Scoville Heat Units) or Tabasco sauce unbearably spicy, whereas others won’t blink at a Carolina Reaper at the other end of the spectrum (1.5 million SHU).

Science suggests that some people are born with fewer of the receptors that sense capsaicin, the chemical that gives chillies their heat. Psychological and cultural influences also play a large part.

It is becoming increasingly popular to grow your own chillies, and even experiment with cross pollination of different types. Chilli plants are quite easy-care and just need protection from pests that will readily strip the leaves.

Whether you love the adrenaline rush of the burn, or prefer to give them a wide berth, there are some chilli basics that everyone should be aware of to avoid any nasty surprises. Below are some handy tips.

Chilli basics
Wear gloves or wash your hands thoroughly when handling chillies.
Remove seeds and membranes if less heat is required.
Drink milk or something acidic like lemonade or orange juice to help neutralise capsaicin.
Wash utensils and cutting boards well to avoid contamination of other foods.