The habanero is the hottest compared to the mild Spanish pepper. It has a fruity aroma and may be used with great care with sweet fruits like mango. It is sensitive to strong heat and therefore must be added last in the dish. A relative is the yellow scotch bonnet. The piri piri is small but very strong. It is very common in Portugal and is excellent with fish and prawns' marinade. Piri piri powder is extra strong.
In Mozambique where my family lived from 1983 to 1987, grilled piri piri prawns was a popular delicacy. The jalapeno is the most useful if chili fruits as well as being the most popular around the world. It serves a number of uses, mostly sauce and chutneys. The Spanish pepper is the best known variety. The strength varies from mild to strong. It is decorative as they can be cut to look like flowers.
Did you know that mango and chili fruit is an unbeatable combination? You can make smoothie by mixing 1/2 package of diced mangoes and chopped chili, add 3 dl mild yoghurt natural, 1 dl water, 1 tsp honey and pinch of salt. Chili fruits are rich in vitamin B and carotine which strengthen the immune system and protects the body's cells. They contain substances known to be anti-oxidants.
(Ed. note) Start your read with "Autumn delights". "More on chili fruit" should be the 3rd article.
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