麻豆传媒

I was recently on a cookery course and the teacher was discussing chilli peppers. She said that the defining characteristic of a chilli鈥檚 heat was the thickness of its skin. The thinner the skin, the hotter the chilli. But this can鈥檛 be the only factor. I鈥檝e had mild small chillies and large, thick ones that are very hot. So what are the determining factors for chilli heat?

Louis Blaymire, Berlin, Germany

This article appeared in print under the headline 鈥淔eel the chill鈥�