long chilli

origin: India
heat: 6/10

The rather dull name is used to describe the group of bright red, thin-skinned chillies useful for a wide range of uses. The chilli doesn't have a hugely complex flavour of its own and so can be added either whole, chopped or crushed to virtually any dish.

uses: Add to stir-fries, soups. Fry the whole chillies in oil to start a curry before the other aromatics are introduced.

good with: seafood, chicken, garlic, soy, sesame.