Add Yahoo as a preferred source to see more of our stories on Google. Chillies are a staple in cuisines all over the globe. Here’s how to make the most of them, according to chefs and food writers ...

According to nutritionist Nmami Agarwal, the heat from chillies causes the body to burn calories to produce heat, which is more than just a sensory experience.

Discover authentic dum ka qimah, a spiced minced meat dish. Learn marination, preparation, and serving tips for rich South Asian flavour.

Green chillies are among the most widely cultivated spice crops globally. Known for their pungency, flavour, and culinary ...

If you are trying to lose weight then you must be avoiding a whole bunch of foods like sweets, carbohydrates etc. But if you have been avoiding spicy food, then you might be making a big weight loss ...

Homemade red chilli pickle is more than just a condiment—it is a legacy passed down through generations. From grandmothers carefully sun-drying chillies to mothers perfecting spice blends, this fiery ...

It’s hard to make a clam taste bad. The bivalves, which come in many varieties, have so much inherent flavour that all the cook has to do is enhance it – and not overcook the meat, which makes it ...

TASTE OF HOME: Brisa Garcia Pelayo makes salsa martajada. Chillies are finally becoming part of our culinary landscape, but remain an ingredient that is not widely understood.MARION VAN DIJK / Nelson ...

Green chillies tend to dry up in no time. Chillies have a very short life span and deteriorate soon enough. Usually, bought in bulk, we often don’t get the opportunity and time to utilize all of them ...

Scientists in the United States have discovered the reason why chillies are so hot. They say that the chilli plant repels animals, which will not spread the seeds, whilst birds, which ensure effective ...

As anyone who has ever eaten a really hot chilli will testify, they can cause a lot of pain. Chillies come in many shapes, colours, sizes and strengths, but one thing they have in common is the ...

From vibrant jalapeno to fruity Scotch bonnet, these fiery numbers deliver more than just heat Sue Quinn is an award-winning food journalist and cookbook author with almost 20 years experience ...