Chili is a very strong spice which originates from Mexico. Mexicans have enjoyed chili the last 9000 years. Today large amounts of chili are imported from all over the world including such places as Thailand and Malaysia. The milder chilies are often grown in Holland and Spain.

Chili comes in various strengths ranging from burning to very sweet. The strength or burning sensation has its own scale for graduation called the ”Scoville-scale”. Scoville ranges from 0-100.000 where red capsicum is zero and Habanero is 100.000. New varieties are constantly developed and a sport has been to create chili varieties, which breach the Scoville scale many times.  The Scoville-scale is a measuring unit, which refers to the content of capsaicin. Wilbur Scoville created this scale in 1912.  Apart from the burning sensation capsaicin has the ability to sedate nerves. This means that after repeated exposure the burning sensation becomes less.

Usage of Chili:

There are many different varieties of chilies. Each type of cuisine has its own recipes and ways of usage. In the Thai and Malay cuisine the dominating chili is the Bird eye or Rawit variety.  A small point to note is that the smaller the chili is the stronger it gets.


Best way to keep chili is loose in a bag to avoid dehydration.

At 8-10 degrees the chilies will keep fresh 8-10 days.

Many types of chilies can also be dried.  With lesser juice in the chili the capsaicin level rises and the burning sensation becomes more intense…