A very small but very hot chilli, similar to the habañero.
After preparing chillies, it's very important to avoid touching the eyes or any sensitive skin – even washing your hands may not be enough to remove all the capsaicin, the volatile oil in the fruit that gives it its hot taste.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).