-Try making your own samosas and curries.
-Seeds can be removed to reduce the heat.
In general Finger Chillies have a rating of 10,000 to 100,000 on the Scoville Heat Scale for Chilli Peppers, to put this into context the hottest chilli is at 15,000,000 and a Jalapeño would be 2,500.
Country of Origin
Country of origin may vary between The Gambia, India, Jordan, Kenya, Zambia.
Suitable for vegetarians
Product life guaranteed for 5 days excluding delivery day, with an average of 5.5 days.
Ratings and reviews
Customer reviews (57)
Consistently Hot and Fresh Chillies
These are proper chillies, especially suitable for Indian dishes. Use them very sparingly for a little warmth, and less so for anything up to an eye-watering inferno.
My doctor has told me stop eating these as I have acid reflux. I can't. I put them in everything. They last for ages too.
Superb value add a nice kick to meals, Use how many you want and pop the rest in the freezer and take out 10 mins before cooking
not really finger chillies
I have bought these several times and except for once, the rest has been a disappointment. I am a chilli aficionado (yes, sadly) and these are too large to be finger chillies. They also lack the scent and taste of chillies meant to be eaten raw with food. These are a cooking variety without much scent or taste.
Whack them in the freezer!
Used a couple fresh (fab, hot. Wont bother scraping out the seeds next time ) but then put a clip on the rest of the bag, just froze them as they are. No need to defrost, just use when needed. Eg - i made chilli omelette yesterday, got frozen chilli out of freezer, managed to chop it still - whacked it in the pan with the onion and garlic (it was an anti-cold omelette!!) and it was lovely. Buy them. You wont regret.
Good value with a pleasant kick
I bought these on offer but even at full price they are good value. 32 chillies in my pack (yes I counted them). Good size with a fair amount of heat (but not ferocious). Don't worry about getting through them all. Just give them a quick wash and pat dry then put in the freezer. Pull them out as needed and chop or better still grate straight into whatever you are cooking up (this produces a lovely chillie 'dust' seasoning). If you are adventurous try popping one in a breakfast smoothie!