Chilli Bullet Description/Taste
Chilli Bullet peppers are small, tapered pods, averaging 1 to 4 centimeters in diameter and 3 to 6 centimeters in length, and are conical, straight, to slightly curved in shape with a pointed, non-stem end. The smooth, glossy, and thin skin ripens from dark green to bright red when mature. Underneath the surface, the semi-thick flesh is crisp, green to red, and aqueous, encasing a central cavity filled with membranes and flat, round, cream-colored seeds. Bullet chile peppers have a fruity and slightly smoky flavor mixed with a slow-burning, moderate to hot level of spice.
Bullet chile peppers are often considered too hot to be consumed raw and are best suited for cooked applications such as sautéing, stir-frying, grilling, and roasting. Before cooking, the seeds and veins are removed from the pods, and the peppers are lightly sautéed in oil to create a mild, palatable heat. Bullet chiles are commonly used in Asian cooking, especially in Chinese cuisine, and can be added to stir-fries, soups, and stews. The pepper is also sometimes dried and added whole to vegetable and meat dishes as a flavorful garnish. In addition to using the pepper whole, dried Bullet chile peppers can be ground into a spice and sprinkled into pasta sauces, topped over cooked cabbage, mixed into noodle and rice dishes, and blended into sauces for added heat. Bullet chile peppers pair well with peanuts, bell pepper, green beans, mushrooms, water chestnuts, eggplant, tofu, meats such as duck, beef, pork, and poultry, ginger, onions, and leeks. Fresh peppers will keep up to two weeks when stored whole and unwashed in a sealed bag in the refrigerator. Dried Bullet chile peppers will keep up to one year when stored in a cool, dry, and dark place.