Chillies (Capsicum frutescens)




Whole Chillies are particularly used in Indian and Mexican dishes. In the UK they are traditionally used in the spice mix for flavouring pickling vinegar. They give a fiery heat which intensifies with cooking. Dried chillies can be used in place of fresh. Heat Level 2 – Medium

Did you know?

There are over 200 identified varieties of Chilli grown throughout the tropics. In addition there are many local varieties which have not yet been documented. Chillies contain capsaicin which gives them their fiery heat. Depending upon the variety, the heat scale measured in Scoville units, can range from 0-300,000. Chillies were introduced to Europe and India in the 15th and 16th centuries following their discovery in Central America. Explorers in the New World mistook the fiery heat of the Chilli (Capsicum) for pepper (Piper nigrum) and, therefore, named their discovery Pepper, to the confusion of future generations. The sweet bell pepper, potatoes and tomatoes are all members of the same family as chilli peppers.


Dried whole Chillies should be a deep rich red colour and fairly pliable. Cayenne Pepper should have a bright red colour and fresh, pungent smell. Schwartz Hot and Mild Chilli Powders provide an especially harmonious blend of flavours brought about by the special Schwartz caramelisation process.

  • The longer Chillies are cooked, the hotter the dish will become.
  • Flavour the oil for stir fries by frying one or two Whole Chillies for a few minutes, then remove before adding the other ingredients.
  • Add to Indian, Mexican and Thai dishes for heat and flavour.
  • Add to marinades for meat and prawns before barbecuing or grilling.
  • Use to add heat to Mexican chilli con carne and Portuguese piri piri dishes.
  • Add Whole Chillies to pickles for extra bite and visual appeal.
  • Whole Chillies can be removed at the end of cooking.