Chilli

Chillies range from fruity and grassy to smoky and earthy. Of course, they also carry the heat of capsaicin, which isn't a taste but a physical sensation of burning.

Chillies come packed with vitamin C for your immune system, and vitamin B6, which helps turn your food into energy. The capsaicin that gives them their kick? Some boffins think it's got health perks too, but mostly we eat them because they taste good.

Look for firm, shiny skin without any wrinkles or soft spots. The stem should be bright green and springy. Generally, the smaller the chilli, the bigger the kick. Heavy chillies usually have thicker flesh and more juice.

Store fresh chillies in a paper bag in the vegetable drawer of the fridge. They’ll stay crisp for about a week. You can also freeze them whole; they’re actually easier to grate into a pan when they're frozen solid.

Fresh chillies bring heat and bright acidity, while dried ones offer depth and smoky notes. Removing the seeds and white pith reduces the burn. Always wash your hands after chopping, or your eyes will pay the price later.