~20g. Part of the capsicum family, chillies come in scores of varieties and colours (from green through to yellow, orange and red) and are one of the most popular spices in the world. Chillies can be used fresh, dried or powdered, and the heat level varies from type to type, from sweet and mellow to blisteringly hot – as a general rule, the smaller the chilli, the hotter the taste. The substance that generates the heat is called capsaicin, which is found mainly in the pith and the seeds to a lesser extent. But it’s not all about heat – each type has its distinct flavour. Try milk or yoghurt to cool down the mouth-burn from a too-hot chilli dish; they’re much more effective than water.