Green chilli pepper

Split it lengthways and scrape out the pale ribs and seeds, where much of the heat is concentrated; wear gloves if you are sensitive, and wash your hands before touching your eyes. Removing them softens the heat but does not make the flesh completely mild.

Yes. Prick it first so steam can escape, then blister it in a hot, dry frying pan for about 5–8 minutes, turning until the skin is charred in patches and the flesh is tender. It is also good roasted alongside other vegetables.

Keep unwashed chillies in a paper or loosely closed bag in the fridge’s vegetable drawer; use them within about a week, and discard any that turn slimy or mouldy. For longer storage, freeze them whole on a tray, then transfer them to a freezer bag and chop while still frozen.

Use a fresh red chilli for similar heat and a fruitier flavour, or a green jalapeño for a fleshy chilli that is often milder. If you want the pepper flavour without much heat, use green capsicum and add a little chilli separately.

Yes: green capsicum is sweet and essentially mild, while green chilli pepper contains capsaicin, which gives it heat. Chilli heat varies widely, so add it gradually when cooking for people with different tolerances.

Yes, it can be finely sliced into salsa, chutney, salads or sandwiches. Start with a small amount, since raw chilli can taste hotter than the same amount cooked; the pepper provides 120 mg of vitamin C per 100 g.

Its sharp heat lifts lime, coriander, tomato, onion and garlic, and it is commonly used in salsa, chutney, curries and stir-fries. Add it early for a mellow heat throughout a dish, or scatter it in near the end for a brighter, sharper bite.

Yes. Freeze whole chillies spread out on a tray, then bag them once firm; they keep well for several months. You can grate or chop them straight from frozen, though thawed chillies turn soft and are best for cooking rather than garnishing.