What's the hottest chilli

A. The hottest chilli known to man is the habanero. It hails from Mexico and must be handled with extreme caution. Users must wear gloves when handling it and most packets of habanero chillies carry warnings indicating it could be fatal if mis-used.

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Q.� What makes chillies hot

A.� They are packed full of a chemical deterrent called capsaican and it's this that makes�them hot. The capsaican is found mostly in seeds and the white membranes of chillies and is chemically related to vanilla. It is best absorbed by oil, which is why eating a greasy naan bread helps you cool down quicker than water.� The capsaican works by tricking the mouth into thinking you have just eaten something physically hot. It does this by binding to nerve cells in the mouth that normally detect rises in temperatures. These sensory nerves are there to tell us when food is hot and stop us burning our mouths.

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Q.� How come some people can stand food hotter than others

A.� If the nerve cells which are linked to the brain are exposed to too much capsaican, they can become damaged or die. This is why people become accustomed to chillies the more they eat them.

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Q.� Are they nutritious

A.� They are a good source of vitamin C, vitamin A, folic acid, vitamin E and potassium. Chillies are also supposed to keep the metabolism high and they are deemed by experts to be both nutritious and flavourful.

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Q.� How many sorts of chillies are there and how is their heat measured

A.� There are nearly 20 varieties of chillies grown in hotspots such as Mexico. The heat of chillies is rated in 'Scoville' heat units from one to 300,000, mild to very hot. The common jalapeno most people rate as hot is only 5,000 units whereas the habanero can get as much as 300,000 units.

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Q.� What should you look for in chillies

A.� Fresh chillies should be firm and glossy with no evidence of splitting. You should refridgerate them for up to three days after purchase. As a rule, use rubber gloves when preparing them and avoid touching your face or eyes.

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Q.� What different types are there

A.� There are many fresh and dried varieties now available in the supermarket. The most popular include green chillies, used widely in Indian curries or to add kick to sauces and marinades, us anaheim fresh chillies with a medium to hot flavour. Thai bird's eye chillies are small and fiery chillies used to add pepper and bite to Thai dishes. Serrano, fresh and spicy chillies are wildly�in the States.�Cayenne is a dried chilli spice, fiery and hot. The general rule is the smaller the chilli, the hotter the flavour.

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Q.� Can you give a relish recipe containing chilli to add a bit of spice to everyday dishes

A.� Try a red onion, tomato and chilli relish, which can be used for lots of dishes:

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1 small red onion, finely chopped

8oz fresh ripe tomatoes

1/2 small red chilli, deseeded and finely chopped

1garlic clove, peeled� and crushed

1 tsp dark brown sugar

4 fl oz balsamic vinegar

salt and pepper

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Skin the tomatoes, then put onion, chilli, garlic and tomatoes in a blender and blend until finely chopped. Place the mixture in a pan and add vinegar and sugar. Place the pan over a gentle heat and cook slowly for two hours. Stir frequently and taste. Serve the thick sauce either hot or cold.

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By Katharine MacColl