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 ...

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 ...

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 ...

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, ...