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