![]() Smaller chillies have a higher proportion of pith and seeds. This is true with regard to the varieties commonly available in this country, as anyone who has ever bitten into a bird's eye in their green curry will attest. It's common knowledge, for example, that the smaller the chilli, the hotter it will be. Such obsession is always going to beget myth and misunderstanding. I may not have known my pasillas from my poblanos, but no one accuses a people weaned on lime pickle of not being able to take the heat. Even I, historically more likely to order a korma than a vindaloo, found myself competing in a capsicum endurance test in Mexico City a few years ago – reluctantly at first, but when it became clear that my challenger believed me to be an American, national pride reared its ugly head. Witness the packs of men (I use that noun advisedly) in curry houses, baying for "the hottest one you've got", or the 'extreme' chilli-eating contests which pop up periodically on the features pages. ![]() Perhaps no other ingredient inspires such boastful machismo, such eye-watering devotion. ![]()
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