30+ - Chilli

Chillies are a nightshade fruit that have been cultivated in the Americas for 10,000 years. They have been grown for spice, medicine, spiritual offerings, dye and as a punishment for wayward children. The Aztec Codex Mendoza showed children being held over the smoke of burning chillies.

The Scoville Scale measures the levels of capsaicin (heat) in chillies. They range from the non-spicy bell pepper through the poblano, jalapeno, cayenne, bird's eye chilli, habanero, Scotch bonnet and Trinidad scorpion to the Carolina reaper which is said to 'taste like molten lava.'

Chillies contain vitamins A, B6, C, potassium and copper. Studies have shown they have anti-oxidant and anti-microbial effects and help regulate blood pressure and blood sugar levels. They clear sinuses and congestion. They have protective effects for cancer and cardiovascular disease. However, high levels of chilli consumption have been implicated with oesophageal, gastric and gall bladder cancer.

Chillies, dried or fresh, can be used in many ways - in sauces, stews, stir-fries, curries, salsas, marinades, infused oils and vinegars, pickled chillies, sweet chilli sauce, chocolate, baked goods and desserts.