Very briefly chilli handling/ cooking 101 ....... SC style.
1. If you’re really that nervous wear gloves when handling. Really no need unless you’re handling a lot at once. Just wash your hands properly. You’ll find the government’s recent campaign on hand washing works very nicely for chilli handling as well
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2. Cut chilli in half, top to bottom. Remove all the seeds and white pith/ membrane. Instant heat reduction.
3. There is no law anywhere, ever, that says you have to use a whole chilli when cooking. If you want to use half or even just a thin slice. It ok to do so.
4. As with all cooking you can always add more. You can’t take it out again!.
5. Be brave give a little bit a try in your next meal you need / want chilli in. The flavours are so lovely. ( I think jalapeño are one of the more boring flavoured chillies
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6. As a nervous chilli eater DO NOT try a bit of chilli on its own! It’ll put you off for life ! I love chillies. I hate eating them raw / on their own.
7. Completely ignore me and grow whatever you like into your greenhouse
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Recommend pink habanero, Trinidad perfume, both no heat stunning chilli flavour. Havana gold unique flavour about same / very slightly higher heat than jalapeño.