This is very similar to option one but you cant actually prep and then cook your chillies before freezing. As before remove the stalks, seeds and membranes but follow this up by seasoning the fillets of pepper to your taste and then popping them in the over to roast for up to 25-30 minutes (depending on the size and variety of pepper). Bhut Jolokia, Ghost Pepper (Bih Jolokia, Naga Jolokia, Ghost, Geisterchili, Red Naga, U-morok, Bombai Morich, Raja Mirch, Saga Jolokia, Indian Mystery Chili, Indian Rough Chili , Tezpur Chili) Place your whole chillies into a bag, then seal the bag, squeezing as much air out of the top as possible. Remove as much air from the bag as possible to protect your chillies from freezer burn. Due to their unique pungency, chili peppers constitute a crucial part of many cuisines around the world, particularly in Chinese (especially in Sichuanese food), Mexican, Thai, Indian, and many other South American and East Asian cuisines. Chili is a staple fruit in Bhutan. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). The ema datshi recipe is entirely made of chili mixed with local cheese.

My general rule of thumb is that the smaller the chilli the hotter it will taste but you must remember that the potency of any individual chilli (even if it's of the same variety and plant) differs because they can contain different amounts of the potent chemical which gives them their heat. This chemical is an oil called capsaicin. Capsaicin binds with the pain receptors in the mouth for heat which is why eating chillies makes our body feel like we are hot.The Scoville rating for this species starts at the very bottom, with Bell peppers having a SHU of zero. Mild Chillies like Cubanelles, Poblanos, Anaheims and Jalapenos rank below 8000 SHU. The medium heat C annuums like Cayennes and Serranos have a heat rating of between 10000 and 50000 SHU. One of the hottest is the Thai birds-eye, with a Schoville heat rating of about 100000 SHU. Their flower corollas are typically white. A few varieties have purple flowers.

Fattori V, Hohmann MS, Rossaneis AC, Pinho-Ribeiro FA, Verri WA (June 2016). "Capsaicin: Current Understanding of Its Mechanisms and Therapy of Pain and Other Pre-Clinical and Clinical Uses". Molecules. 21 (7): 844. doi: 10.3390/molecules21070844. PMC 6273101. PMID 27367653. This is the go-to chilli for those looking for intense heat and flavour. Birdseye chillies are popular in Thailand, where they’re often used in salads as well as hot dishes. They liven up any meal. a b "Pepper". OED. Vol.7 N–Poy (1 Corrected re-issueed.). Oxford, UK. 1913. p.663 . Retrieved 19 July 2021. {{ cite encyclopedia}}: CS1 maint: location missing publisher ( link) (sense 2b of pepper)The official heat scale is called The Scoville scale, developed by Wilbur Scoville in 1912. The scale starts from a score of 0 for a sweet pepper up to over 1 million Scoville units for the bhut jolokia which is currently the world's hottest chilli. The jalepeño and chipotle chillies score between 2,500 to 10,000 and habañero and Scotch bonnet score 80,000 to 300,000 plus! McQuaid J (20 February 2015). "What's driving the global chili pepper craze?". Forbes Media . Retrieved 25 May 2019.