No.24: Chilli Padi

Chilli padi, as it is fondly known in Malaysia, is one heck of a firestarter!

1. Watch out for these, preferably wear gloves whilst cutting them up! They really burn! However, if you do handle them by mistake, try rubbing the afflicted area with salt to reduce the burning sensation!

2. These tiny little fiery chillies point downward from the plant and their colors change directly from green to red.

3. Although small in size compared to other types of chili, the chili padi is relatively strong at 50,000 to 100,000 on the Scoville pungency scale.

4. The seeds and white pith of a chilli are the hottest part, so remove them if you don't want your dish to be too fiery.

5. As a rule red fresh fruit are two or three times hotter than green fruit, and dried pods are up to ten times hotter than fresh pods!

Reference: BUUUUURRRRNING Hot!, Wikipedia, TheTipsBank

No.9: Tomato

You say tomato, I say tomahto!
It'll still be as juicy & sweet!

1. The town of Buñol, Spain, annually
celebrates La Tomatina, a huge tomato fight!

2. All tomatoes belong to the genus Lycopersicon, meaning "wolf peach."

3. Tomatoes are often picked unripe & ripened in storage with ethylene, they tend to keep longer but are starchier & have poorer flavor than tomatoes ripened on the plant.

4. The heaviest tomato ever was 3.51 kg, of the cultivar 'Delicious', grown by Gordon Graham
of Oklahoma, 1986.

5. NEVER store tomatoes in the fridge or
below 55°F! They'll lose their nutritional
value & flavor.

Reference: Phrases, Wikipedia, Furmano's, Sundia Tomatoes