The severe heat of red and green chillies is contained in the seeds. Unless you like fiercely hot food, the seeds should be discarded before using. It is most practical to wash the seeds away under cold running water.

A useful chilli flavouring can be made by storing chillies in a jar of oil. Allow the hot flavours to merge for 3 weeks before using. Chilli oil is used to add a gentle heat to many Eastern dishes.

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