Choosing the right chilli is easy when you know how. Ever wondered which chilli packs the biggest punch?

A good little tip depending on your taste, you can choose which chilli you like.
You can use the long red chillies, the green or small red bullets.
Each of those has a different chilli strength.
Long greens are the mildest version, the long reds – medium, and the small ones will be the super hot ones.

So choosing the right chilli is now easy.

Did you know:

The chili pepper, also chile pepper or chilli pepper, from Nahuatl chīlli, is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Britain, Australia, Ireland, New Zealand, South Africa, Pakistan, India and other Asian countries, it is usually known simply as the chilli.

The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.

Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century.

India is the world’s largest producer, consumer and exporter of chili peppers. Guntur in the South Indian state of Andhra Pradesh produces 30% of all the chilies produced in India. Andhra Pradesh as a whole contributes 75% of India’s chili exports. Source: wiki