Characteristics and uses
One of the most distinctive aromas of all vegetables, chillies should smell fresh and pungent with a slightly astringent tone. Commonly used to spice curries, they are also used in salads and some drinks.
Both red and green chillies should look appetizingly fresh and clean skinned. Deep red and verdant green are the most common colours.
A balanced ratio between juice and flesh with white to slightly yellow seeds, which are the spiciest part. Fresh chillies should not appear too dry or lumpy.
Chillies can compliment almost any taste while never dominating the other ingredients. Instead they are used in small amounts to compliment and enhance flavours.