Giardiniera is a classic Italian condiment that levels up a variety of foods. If you're making it at home, these are the best ...

with a slightly fruity flavour Scotch Bonnet - lantern-shaped red-hot chilli related to the habañero, usually yellow, green or red in colour The seeds and flesh of the chilli can both be eaten ...

When hot, put in the onions. Stir and fry them until they begin to turn brown at the edges. Add the peas, ginger, green chilli, fresh coriander, and 3 tablespoons of water. Cover, lower heat and ...

South Indian food is also known for its hot and spicy flavours! Peppercorns, whole red chillies, green chillies - these different spices always find a place in many South Indian dishes. If you are ...

In hot weather you may need to water twice ... scissors or a sharp knife between July and September. Chilli peppers can be picked green or left longer to turn red. Before the autumn frosts ...

A soft and flaky paratha stuffed with a delightful mixture of grated cheese, fiery green chillies, and aromatic garlic. In a separate bowl, combine the grated cheese, finely chopped green chillies, ...

What do humans and an Asian tree shrew have in common? We are the only two mammals known to tolerate the burn of capsaicin – the active chemical compound responsible for making chilli peppers ...