Green chillies from India bring the sharp, immediate heat that anchors so much of Indian cooking, from a simple tempering of tadka to the fresh bite dropped into sambar, curries, and chutneys. Their heat can vary noticeably even within the same batch, so it's worth tasting a small piece before deciding how many to add, especially for dishes where the chilli is used raw, like a chopped topping over dal or a quick achaar. Slitting a chilli lengthwise rather than chopping it releases a milder, more rounded heat that infuses a curry without overwhelming it, while finely chopping releases more heat directly into the dish. If a recipe turns out spicier than intended, removing the seeds and white pith, where much of the capsaicin concentrates, is a reliable way to bring the heat down without losing the chilli flavour entirely. For those who prefer handling chillies without the sting on their skin, a light coating of oil on hands beforehand or simply using a knife to slice rather than tearing helps reduce direct contact with the juices.

Choose chillies that are firm, glossy, and deep green, avoiding any with wrinkled skin or soft, dark patches, which usually signal they're past their best. Store them dry in a paper bag in the fridge, since trapped moisture causes quicker spoilage.

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