Chillies, Red Long
Glossy, long and thin with subtle heat. This is a common cooking chilli.
Chillies originally came from warm northern regions of South America, and thanks to our wonderful Asian neighbours, were brought across here.
Chillies are not just a hot ingredient in many dishes but they also help in digestion.
Check in with us about how 'hot' these are!
- Freshest in
- Good for heat in every dish or as garnish, particularly good in Asian dishes.
- Store in freezer or fridge, whole, chopped or dried.
Did you know? The heat in chilli is often measured by chromatography where the fruit is dried and ground, and the chemicals responsible for heat extracted. Often this result is converted back to the standard scale, called the Scoville Heat Unit which used human tasters to evaluate how many parts of sugar water it takes to neutralise the heat.