1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Celery
  15. Chard
  16. Chicory
  17. Chillies
  18. Climbing Beans
  19. Courgettes
  20. Cucumber
  21. Fennel
  22. Garlic
  23. Ginger
  24. Green beans
  25. Horseradish
  26. Jerusalem Artichoke
  27. Kale
  28. Leeks
  29. Lettuce
  30. Mushrooms
  31. Okra
  32. Onions
  33. Pak Choi
  34. Parsnips
  35. Peas
  36. Peppers
  37. Plantain
  38. Potatoes
  39. Radicchio
  40. Radishes
  41. Rhubarb
  42. Rocket
  43. Spinach
  44. Sugar Snap Peas
  45. Swede
  46. Sweet potatoes
  47. Sweetcorn
  48. Tomatoes
  49. Turnips
  50. Wasabi
  51. Watercress
  52. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Chillies

Chillies are extremely versatile. Mild, sweet varieties can be eaten raw or cooked in a similar way to peppers. Hotter varieties are often used sparingly in sauces, condiments and to spice up dishes. Dried chillies are used as a spice to add heat and flavour. When preparing a chilli, you can reduce the heat by slicing lengthways and scraping out the seeds and white membrane. Take great care when handling hot varieties – use gloves or wash your hands thoroughly.

WATCH: How to make chilli sauce

READ: The big veggie chilli cook-off


No, chillies are technically a fruit because we eat the part that contains the seeds. Chillies are in the Nightshade plant family, which includes tomatoes, peppers and potatoes.


There are thousands of varieties of chilli, ranging in colour, shape and size. You can find red, green, yellow, purple or even jet-black chillies! Smaller chillies are often the hottest – so beware.

Capsaicin is the chemical compound that makes chillies taste hot. A special unit of measurement called Scoville Heat Units (SHU) is used to measure the heat of different varieties.

Chillies originated in Central and Latin America, before spreading via trade routes around the world. In India, for example, pepper was used to spice food before they discovered chillies.

Freeze leftover chillies that are on the turn, then finely grate over dishes or straight into your cooking to give them a kick – genius!

What are the health benefits?

Chillies are a good source of vitamin C, which helps keep our immune system healthy so we can fight illness and flu.