Some fresh chillies from my garden

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Some fresh chillies from my garden

Some fresh chili peppers from my garden.
In Vietnamese cuisine, chili peppers are one of the condiments that can never be missing and I can't eat anything without a lot of chili peppers.
Luckily, since I've been in Italy, I've been able to grow many plants in my garden.
The plants were the ones that my husband's dad had kept for many years, a mix of chili peppers collected and coming from different parts of the world, which over the years have mixed together until they reached small dimensions but a really high level of spiciness!
These are the last ones I collected, just a couple of days ago (and it's January!).

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Alcuni peperoncini freschi dal mio giardino

Photo taken with iPhone SE.

Chili pepper is the common name given to the berry obtained from some spicy varieties of the Capsicum plant genus, mainly used as a condiment. Although it comes from the same genus as pepper, chili pepper differs because it contains capsaicin, a chemical compound present in different concentrations depending on the variety, responsible for the spiciness of the berry. The spiciness of a chili pepper is indicated using the Scoville scale, which measures the amount of capsaicin contained (16 Scoville units are equivalent to one part of capsaicin per million).
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Some fresh chillies from my garden – Quelques piments frais de mon jardin – Unos chiles frescos de mi jardín. – Algumas pimentas frescas do meu jardim – Ein paar frische Chilis aus meinem Garten – Một số ớt tươi từ vườn của tôi

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If by chance you haven't discovered it yet, on this site, there is a nice section with lots of recipes; they are written partly by Loris, partly by Luca and international with the Asian cuisine of Dao.
I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
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