Cooking and freezing
Turn up the heat
Updated
The rating sits in the strip under each recipe’s title; recipes with no chilli at all show fibre there instead. Most rated recipes sit at 1 to 3, and any of them can be pushed hotter as it reheats.
The chilli ratings
| Rating | Heat | What it means |
|---|---|---|
| 1 | No heat | Warm spices at most. |
| 2 | Gentle warmth | A little chilli in the background. |
| 3 | Medium | You’ll notice it, but it won’t hurt. |
| 4 | Hot | Proper chilli heat. |
| 5 | Very hot | For serious chilli lovers. |
Ways to add heat
Fresh chillies
Jalapeño is mild to medium, bird’s eye is hot, scotch bonnet and habanero are very hot. Most of the heat is in the seeds and white membrane.
Dried chilli
Fry flakes or powder in the oil for 30 seconds to bring out the flavour. Kashmiri gives colour; cayenne and hot chilli powder give heat.
Chilli pastes
Harissa, gochujang, chipotle, sambal oelek, ‘nduja and Thai curry pastes add heat and flavour together. Stir them in with the tomatoes or stock.
At the table
Chilli oil, chilli crisp and hot sauces such as sriracha or a scotch bonnet sauce let everyone choose their own heat.
Pickled chillies
Sliced jalapeños, guindillas or Indian chilli pickle bring heat and a sharp tang to rich stews and curries.
Other kinds of heat
Black pepper, Sichuan pepper’s tingle, fresh ginger, mustard seeds, English mustard and horseradish all add warmth without chilli.
Add it at reheating
Blocks can be cooked mild for the whole family. Stir chilli into your own portion as it reheats, so everyone gets the heat they want.
Too hot?
Cool it down with yoghurt, soured cream, coconut milk, a squeeze of lime or more rice. Milk helps more than water.
To match the heat to the dish, see Heat up any block.