Green chillies

Slice them lengthways and scrape out the pale ribs and seeds, where much of the heat is concentrated. Wear gloves if you are handling several, and wash your hands before touching your face.

For a gentler flavour, add sliced chilli to a pan with the onions and cook it briefly before adding the other ingredients. For more punch, stir it in near the end or serve it raw on the side.

Keep them unwashed in a paper bag or loosely wrapped in the fridge, and use them while they are firm and unwrinkled. To keep them longer, freeze them whole in a sealed bag; you can slice them straight from frozen.

Their sharp heat works well with lime, coriander, tomatoes and onion in salsa, and with garlic and ginger in curries. Add chopped chilli to guacamole, bean dishes or scrambled eggs for a fresh, spicy lift.

Yes, jalapeños are a useful substitute in salsas, sauces and cooked dishes, but their heat and flavour differ. Start with less than the recipe calls for, then add more if needed.

Yes. Finely slice them into salsa or sprinkle them over food, but start with a small amount if you are unsure of their heat; eating them raw can feel much hotter than cooking them.

They are both peppers, but green chillies are selected for their heat, while green peppers (capsicums) are generally mild. Green chillies are often used as a seasoning; green peppers are commonly eaten in larger pieces.