Contemporary Cooks' Chillies

six chillies - six food cultures

The Contemporary Cook’s Plug Collection brings together six widely used culinary chillies whose flavours and habits are rooted in particular food cultures. These are not novelties, nor are they chosen for heat alone. Each has a long, practical history in the kitchen — valued for how it behaves in cooking, how it carries flavour, and how it’s traditionally used.

Taken as a whole, the collection traces a loose global arc: from Central and South America through Europe, India and Southeast Asia. Some are used fresh, others fried, dried or ground. All are varieties that repay familiarity rather than spectacle, and all can be frozen, pickled or dried to extend their usefulness well beyond the season.

Cayenne: From Guiana, Cayenne is one of the most established culinary chillies in the world. At around 40,000 SHU, it ripens early and crops generously. Its slender red pods deliver a clean, tangy heat that translates well into sauces, powders and general seasoning, making it a foundational chilli across many cuisines.

Jalapeño: A defining chilli of Mexican cooking, Jalapeño sits at roughly 5,000 SHU and is prized as much for flavour as for warmth. Used fresh in salsas, cooked into sauces or preserved, it has a distinctive sharpness that makes it immediately recognisable and endlessly versatile.

Orange Tyger: A Thai variety with a heat level of around 60,000 SHU, Orange Tyger produces crunchy, juicy pods with a direct, peppery bite. It performs particularly well in fast cooking — stir-fries, soups and broths — where its heat stays bright and its flavour remains intact.

Kashmiri: Originating in northern India, Kashmiri chillies are known for their deep red colour and restrained heat, typically around 10,000 SHU. Often used dried or ground, they are valued for the colour and warmth they lend to curries and spice blends rather than outright fire.

Pimiento de Padrón: Associated with the cooking of north-west Spain, Padrón chillies are traditionally fried whole and served simply as tapas. Most are mild, but the occasional hot one gives them their reputation. Their appeal lies in this unpredictability and their suitability for minimal handling.

Lemon Aji: From Peru, Lemon Aji produces abundant, pointed pods with a pronounced citrus aroma and a heat level of around 20,000 SHU. Its bright, fruity character suits fresh salsas, dressings and lighter sauces, where the chilli itself is allowed to lead.