INGREDIENT SPOTLIGHT
THAI CHILIES Feeling hot, hot, hot? You will be. Thai bird’s-eye peppers (a.k.a. Thai chilies) are super spicy, and a little goes a long way when it comes to perking up stir-fries, soups and stews.
PHOTOGRAPHY, ANGUS FERGUSSON. FOOD STYLING, MICHAEL ELLIOTT/JUDYINC.COM. PROP STYLING, CATHERINE DOHERTY
BY BESSIE M C DONALD-GUSSACK & THE TEST KITCHEN
Did You Know? Capsaicin is the chemical compound in peppers that causes a burning sensation when it comes in contact with your mouth or eyes. To determine a chili’s heat level, peppers are given a Scoville heat unit (SHU) rating, which measures capsaicin concentration on a scale of zero to 16 million for pure capsaicin. Thai bird’s-eye peppers range from 100,000 to 200,000 SHU, making them spicier than a cayenne (15,000 to 50,000 SHU) but much less spicy than the world’s hottest pepper, the Carolina Reaper (1.5 million to 2.2 million SHU).
Date night– worthy dinners
Savoury hand pies
Semisweet, white and milk chocolate desserts
Smoky and sweet nut brittle
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