Heat, flavour and a little bit of fire - 100g to play with.
Good chilli should have flavour, not just heat.
How to use: Slice and add to stir-fries, curries, pasta and eggs. Blend with garlic, ginger and oil for a quick chilli paste. Pickle in vinegar for a condiment that lasts weeks. Make chilli oil. Add finely sliced to salads and slaws for warmth. Dried on a windowsill and crumbled over pizza.
How to store: Refrigerate in a paper bag for up to 2 weeks. Freeze whole and slice from frozen. Or dry in a low oven at 60°C for 2–3 hours, then store in a jar - your own dried chilli flakes.
