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I bought this punnet at the weekend and tonight's spaghetti recipe is calling for one chilli. A bit of a novice when it comes to these little wonders - can anyone tell me the mildest one and which one to avoid?  ???

http://i158.photobucket.com/albums/t87/ninnyscrops/DSCF0355.jpg

Starting clockwise from the top - green turning red, I can't remember the name, but I think it's a mild one.  The next seven, orange, yellow red and orange look like scotch bonnet or habanero (very hot).  The three black ones look like Black Hungarian, and score 3 out of 5 (5 being the hottest) according to Simply Vegetables from Seeds of Distinction.  Next red one, another scotch bonnet.  The small round one looks like one we have grown this year and is mildly tingly.  The four long red ones in the middle look like cayenne, and are hot.

Hope this helps.

valmarg

Huge thanks Valmarg - but trust me to pick a yellow long one next to the Black Hungarian - any ideas on those?

Could be a Yellow Aji - mild while green get hotter when they turn yellow. There are quite a few possibilities, but I'm fairly sure that most yellow chillies are hot.

How was it?

Just out of interest, what did you pay for that lovely punnet?

i might be wrong but i would say 80 pence ;D
alan

Spot on Alan  :)

Bargin!!!!

Have tried the Black Hungarian and yes, mild. The yellow one was mild too. We tried a red Scotch Bonnet last night but was surprised that it didn't have more of a bite.  Going to have a go a the cayenne at the weekend though ;D. I bought them from a stallholder in nearby town market, this guy always has interesting and out of the ordinary veg on his stall.

Need help.

Chutney - usually use 5g typical long (like the middle ones) dried chillies.

Only have dried Bird's Eye today. Like for like in weight?

Went to the Chilli Day at RHS Hyde Hall yesterday and were given a free chilli as well as a packet of free seeds. We had Cherry Bomb - it was about the same size as a red cherry tomato - a good medium hot chilli, not hot enough to burn when eaten raw, but with a good warm heat. Will grow some next year.

Quote from: tim on November 25, 2007, 10:36:22
Need help.

Chutney - usually use 5g typical long (like the middle ones) dried chillies.

Only have dried Bird's Eye today. Like for like in weight?

I would have thought Birds Eye are considerably hotter.

Have been looking at the photo again ...

... the scotch bonnets are the three at bottome right  (they look like a Tamoshanta)  the orangy red although crumpled do not have that shape ... would suggest they might be the mild Alma Paprika?

The blushing green one at the top might be Ancho ... also mild (one of the 3 that is used for the 'holy trinity' and Mole sauce) Mine are a little longer and look like an elongated bell pepper but not as wide).

Flo  ;)

Oh, dear Barnie - only just saw this.

But just in time - I'll take one or two out!!

Took most of them out after an hours's cooking - too hot, man, too hot!!

Sorry Tim. Perhaps you could double up without adding any more chillis?

That was the last of our Bramleys!

That is bad luck.

I know nothing about chutneys but is there anything else they could be bulked out with: carrots and raisins for instance?

We'll get somehere somehow, but it won't be our family chutney!

Well not a soggy one yet in the fridge so tried the red cayenne ones in the middle. After trying scotch bonnet thought I might put two in our chicken meal tonight but chickened out (sorry  ;D) and just put the one in. Wise move! The hottest one tried yet.

I've been saving the seeds and drying them - does anyone think they may come true?