Hot Chili

Description With their attractive brightly coloured, smooth, shiny skins, chillies range from mildly hot to scorchingly fiery. Red and green chillies are widely available although yellow and orange varieties can also be bought. They come in a range of different varieties and shapes, ranging from long and slender to round and bulbous. Popular as an everyday ingredient in a variety of cuisines, including Thai, Indian, Mexican and Chinese, chilies can add just a subtle flavour or a real kick to a wide selection of savory dishes. As a general rule the smaller the chili the hotter it is but the colour is no guide to heat. The heat of the chili comes from capsaicin, a type of oil, which is concentrated in the seeds and the white pith that surrounds the seeds, although it is present in the flesh too. When buying, choose firm chilies with a shiny unblemished skin. Harvest Calendar Green Beans Jan Feb Mar Apr Oct Nov Dec Snow Peas Jan Feb Mar Dec Onion Jan Feb Mar Apr May Jun Spring onion Jan Feb Mar Oct Nov Dec Fresh Garlic Jan Feb Mar Apr May Sweet Potato Jan Feb Aug Sep Oct Nov Dec Pepper/Capsicum Jan Feb Mar Apr Aug Sep Oct Nov Dec Broccoli Jan Feb Oct Nov Dec Lettuce Jan Feb Mar Dec White Cabbage Jan Feb Jul Aug Sep Oct Nov Dec Red Cabbage Jan Feb Jul Aug Sep Oct Nov Dec Okra Jan Feb Mar Apr May Jun Jul Nov Dec Celery Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Hot Chili Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Basil Jan Feb Mar Dec Cucumber Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Tomatoes Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Asparagus Jan Feb Mar Apr Eggplant Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec