ChilliVideo: 01:29
Description
The Chilli is famous – and infamous – for its hotness. This is measured on the Scoville scale, developed by Wilbur L. Scoville in 1912. 1 Scoville means that you need 1 drop of water to neutralize the heat. Standard chilli peppers can go up to a hotness of 5,000 Scoville units – much the same heat as Tabasco. The hottest parts of a chilli are its seeds and pith. As well as containing the source of this heat, capsaicin, chillies also contain antioxidants and have pain-relieving properties.
Step by step instructions
- Cut the chilli in half with a chef's knife.
- Remove the seeds and pith with a paring knife and cut off the stalk.
- Now, cut the chilli into 2mm / 0.07inch-thick slices.
- Turn the strips 90° and dice.