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Fresh red chilli

Vegetables · Peppers & chillies

Fresh red chilli

Fresh ripe red chilli, from mild long chillies to fiery bird's eye or Scotch bonnet, for pastes, sauces and garnish.

Also called: red chili, red chile, bird's eye chilli, thai chili

A kind of chilli pepper

180 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: MTur Destinos, via Wikimedia Commons (public-domain)

What it is

Fresh red chillies are ripened chilli peppers. They are fruitier and often a little sweeter than green ones. Types vary enormously: long red chillies are moderate, Thai bird's eye is very hot, and Scotch bonnet and habanero are much hotter still, with a fruity aroma. Dried red chillies are a separate pantry item.

Capsicum annuum / C. chinense / C. frutescens

How it’s used

  • Pounded into sambals and curry pastes
  • Sliced over noodles, salads and soups
  • Blended into hot sauces
  • Whole Scotch bonnets simmered in Caribbean stews

Characteristics

Taste
Hot and fruity.
Appearance
Glossy red pods, from tiny to finger-long.
When cooked
Heat spreads into oils and sauces; remove seeds and ribs to tame it.
Sold as
fresh, dried, paste
Cooking uses
Commonly cooked, Usually eaten raw, Mainly a seasoning, Used as a garnish

Kinds in our pantry

Storage

Refrigerated. Refrigerate dry in a container; freeze whole for longer keeping. Discard if soft or mouldy.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Very hot types (Scotch bonnet, habanero) need gloves and care; start with small amounts.

Nutrition per 100 g

Energy
40 kcal
Protein
1.87 g
Carbohydrate
8.81 g
Fat
0.44 g
Fibre
1.5 g
Sugars
5.3 g

USDA FoodData Central: Peppers, hot chili, red, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with fresh red chilli

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