Red chili pepper

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

Yes. Finely slice a fresh red chilli over noodles, tacos or a salad, or mix it into salsa. The seeds and inner ribs are edible too, but make the chilli noticeably hotter.

Keep them dry in a loosely closed paper bag or container in the fridge; use them before they soften or develop mould. For longer storage, freeze them whole, then grate or slice them straight from frozen.

Add sliced fresh chilli near the start when you want its heat to spread through oil, onions or a sauce; add it near the end for a sharper, fresher bite. Avoid frying it over very high heat, as it can scorch quickly.

It brings heat and colour to chilli con carne, curries, stir-fries, salsa and chilli oil. Pair it with lime, garlic, ginger or coconut milk to balance and complement its sharp heat.

Yes: dried chilli flakes or crushed dried chilli work in sauces, soups and stews, though they give a less fresh flavour. Start with a small pinch, taste, then add more; dried chilli can be surprisingly potent.

Often, yes: many chillies turn red as they ripen, becoming sweeter and fruitier as well as hotter. But red and green chillies can also come from different cultivars, so colour alone does not tell you exactly how hot one will be.