Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 18

Halve the chillies lengthways and scrape out the seeds and cores with a knife. These are the hottest parts, although the flesh too is hot (as described above). Chillies vary in heat, and there seems to be a correlation between size and heat – often the smallest chillies are the hottest!