Chili or hot pepper

Split it lengthways and scrape out the pale ribs and seeds with a teaspoon; most of the heat is concentrated in the ribs. Wear gloves if you are handling several, and wash your hands and knife before touching your eyes.

Add fresh chilli early if you want its heat to spread through a curry, stew or sauce; add it near the end for a brighter, sharper bite. Dried chilli flakes bloom quickly in hot oil, so stir them in briefly before adding liquid and take care not to burn them.

Put them under a hot grill, turning until the skins blister and blacken all over, usually about 8–12 minutes. Cover them in a bowl for 10 minutes, then rub off the skins; use the smoky flesh in salsa, sauces or sandwiches.

Keep fresh chillies dry in a paper bag or loosely wrapped in the fridge, and use them before they soften or develop mould. For longer storage, freeze them whole; you can grate or slice them straight from frozen.

Use dried chilli flakes or a pinch of cayenne when a recipe needs heat rather than fresh texture; start with less, as dried chilli can be more concentrated. For a milder pepper flavour without much heat, use a little red or green sweet pepper.

Yes. Finely slice it into salsa, salads or a dressing, but taste a tiny piece first: heat varies greatly between chillies, even those that look similar. Removing the ribs and seeds usually makes it milder.

Chilli is a type of pepper, but the word “pepper” can also mean mild sweet peppers such as bell peppers. Chilli’s heat comes from capsaicin, which is concentrated in the pale inner ribs; sweet peppers contain little or none.

Start with a small amount of finely chopped fresh chilli or a pinch of dried flakes, then add more after the flavours have simmered together. You can always increase the heat, but stirring in yoghurt, coconut milk or extra sauce is a better rescue than trying to remove chilli once it is dispersed.