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Fruity, moderately spicy, red chillies. Great in a dish where you want to add a bit of warmth but not blow your head off. Think chilli con carne, arrabbiata, or korma.
The red part is actually not too hot at all. All the heat is on the inside. Take out the seeds and the white membrane inside to use as a garnish on your finished dish, for a pleasant little kick.
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