The Science of Spice

Flavour Group | PUNGENT COMPOUNDS | Chilli 193

Pasilla

This Mexican staple spice is medium-hot,

with a complex, sweet flavour resembling

liquorice. Works well in sweet recipes, such

as chocolate cake.

Scotch bonnet

Related to the habanero, Scotch bonnet is also

extremely hot – it is known in Guiana as “ball

of fire” – and has a deep, fruity flavour. It is

the preferred chilli of the Caribbean.

Piri piri

The tiny piri piri chilli (also known as African

bird’s eye) is milder than the true bird’s eye

but still intensely spicy. Essential to molho de

piri-piri, a Portuguese sauce.

Cayenne

The clean, sharp heat of cayenne

pepper is typically enjoyed dried

and ground. It is an inportant

ingredient in Indian and South

American cuisine.

Mulato

Closely related to ancho, the mulato chilli has a

smokier taste. Deseeded, toasted, soaked, and

ground into a paste, it adds intense ripe fruit

flavours and a rich, dark colour.

Bird’s eye

Available fresh or dried, this fiery chilli is

ubiquitous in Asian cooking, especially in the

soups, salads, and sambals of southeast Asia

and in Chinese stir-fries.

Espelette

A legally- protected variety only

cultivated in the commune of Espelette

in France, it has a citrusy flavour and

medium heat. Used in Basque cuisine

in meat cures, piperade, and fish stew.

Habanero

Bright orange with an intensely fruity aroma,

habaneros are an essential part of cochinita

pibil, a slow-cooked pork dish from Mexico’s

Yucatán peninsula.

Used in African

cuisine to spice

meat dishes

Ripe colour ranges

from yellow

to orange-red

Meaty texture

and pliable flesh

Also known as

Thai chillies

Resembles a

mini bell pepper

but is one of the

hottest chillies

Also known as

“little raisin”

Smoked chipotle

Chipotle is the name given to smoke-

dried ripe jalapeños. In addition to

smokiness, they have a chocolate-like

sweetness. Use ground for fast intensity

or whole in slow-cook stews.

GROUND CHILLIES

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