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. Cavolo Nero
  15. Celeriac
  16. Celery
  17. Chard
  18. Chicory
  19. Chillies
  20. Climbing Beans
  21. Courgettes
  22. Cucumber
  23. Fennel
  24. Garlic
  25. Ginger
  26. Green beans
  27. Horseradish
  28. Jerusalem Artichoke
  29. Kale
  30. Kohlrabi
  31. Leeks
  32. Lettuce
  33. Mushrooms
  34. Okra
  35. Onions
  36. Pak Choi
  37. Parsnips
  38. Peas
  39. Peppers
  40. Plantain
  41. Potatoes
  42. Radicchio
  43. Radishes
  44. Rhubarb
  45. Rocket
  46. Spinach
  47. Spring Onions
  48. Sugar Snap Peas
  49. Swede
  50. Sweet potatoes
  51. Sweetcorn
  52. Tomatoes
  53. Turnips
  54. Wasabi
  55. Watercress
  56. 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

The seeds and white pith inside a chilli is where most of the heat is contained, so halve lengthways and scrape out the seeds and membrane if you’d like a gentler hum of spice. If you don’t know how hot a chilli is, cut a tiny bit off the end and do a taste test.

WATCH: How to make chilli sauce

READ: The big veggie chilli cook-off



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.



Chillies are available throughout the year.



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?

80g of fresh chillies counts as one of your 5-a-day, but that's quite a lot to eat in one go! They're also a good source of vitamin C, potassium and vitamin B6.