-  Use to flavor soups, dals, curries, stews
-  Use to flavor vegetables, seafood, meats, noodle dishes; dipping sauces and dressings for salads
- May be used with ginger and garlic paste for Asian, African and other tropical cuisine's

There are more than 300 varieties of chillies of which more than 100 are indigenous to Mexico. They vary in length from 5mm to over 300mm, some are long and narrow and others plump and globular and they vary in heat from mildly warm to mouth-blisteringly hot.

There are many different species.  All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a stomachic, carminative and antiflatulence agent, and digestant.   It is claimed to be effective in protecting against cancer, being a powerful anti-inflammatory.  The chilli is a rich source of vitamin C, even more so than the lemon or orange. Even after cooking it only loses 30 percent of its vitamin C.

Steamed Cabbage

Ingredients:
1/2 head Cabbage, slice it thinly
2 medium onions, slice thinly
1/2 cup boiled green peas
1/2 tsp. green chilli paste
1/2 tsp. turmeric
1 tsp. mustard seeds
1 tsp. chopped coriader leaves
2 tbsp. oil
Salt to taste

Method:
Heat the oil in a saucepan. Add mustard seeds, allow to splutter, add green chillies, onions.
Fry till the onions becomes translucent. Add cabbage and little water.
Cover the pan and cook for about 10 minutes, or until the cabbage is just soft.
Now add boiled green peas, salt and simmer for 5-8 minutes. Garnish with coriader leaves.
Serve hot with flat bread or rice and a curry and a dal