Chilli-Piman

Chilli is the common name given to a variety of species of capsicum. They vary in size, shape and colour. Although some mild varieties do exist, chillies are mostly known for their fieriness and pungency and can literally burn. Chilli has become popular in most tropical countries and is the staple condiment all over the islands.

There are hundreds of different types of chillies available but the two most popular types of chillies in Seychelles are the pimen kabri and the piman martin.

Piman Kabri Blanc- White Goat Chilli
Piman Kabri Ver- Green Goat Chilli

The piman kabri which is a type of scotch bonnet is an attractive chilli looking like a flattened strawberry. It has a fruity flavour with an aroma reminiscent goat meat , hence kabri meaning goat. It is one of the hottest chilli grown with a heat rating of 150,000 to 325,000 on the Scoville Scale. It shows its true colours as it matures from a deceptively cool, pale green, to bright green and fiery red when ripe. There is also a white version of the chilli. It tastes best when used fresh. It is used mostly in chilli sauce and in curries.

Piman martin or birds’ eye chilli, from the variety of Capsicum frutescens, is a small elongated chilli that is also very hot and has a totally different taste and smell to the piman kabri. It got its name from the Indian Miner birds that seem to enjoy eating it and propagating it in the process. Birds are in fact immune to the effect of the chillies. Piman martin is used mainly in grilled fish and also in chilli sauce.

Bird's Eye Chillies in tree — Brid’s Eye Chillies in tree- Piman Martin

When you bite into both of these chillies, the heat does not kick in until a few seconds after you have bitten into them. Should you find yourself with a particularly fiery mouthful of chilli, the most effective antidotes are dairy products, a glass of milk or some yoghurt. This is because capsaicin, the chemical that makes the chilli hot, is fat-soluble. Eating starchy foods such as bread or rice can also help. A drink of cold water won’t help – it will actually seem to increase the heat, and this is because capsaicin repels water!

Handle chillies with care !

This warning is for those who have never had the experience of handling chilli in the kitchen before. If you have delicate skin, it is wise to wear plastic gloves when handling it. Whether using with your bare hands or wearing gloves, do not touch your eyes or other delicate parts of the body. After handling, wash hands very thoroughly in hot soapy water. Also be sure to thoroughly wash all knives, cutting boards, or other cooking instruments that have come into contact with hot chilli, as they can also transfer capsaicin to other foods or tools.

You can reduce a lot of the heat from any chilli by removing its seeds,as well as the membrane found inside the chilli. It is in this membrane where most of the heat is stored.

Chilli is a health food in small amounts, being high in vitamins A, B and C. Fresh chillies sold in packets in supermarkets usually have a heat scale on them as a guide. Look for a smooth, glossy skin that is deep in colour and firm to the touch. Discard any chillies with shrivelled skin, brown marks or watery bruises. Chillies in prime condition can be stored for a week or two in a ventilated plastic bag in the fridge.