Mature, dried, glossy fruits that are green, yellow, brown-red to bright red in colour can be used as seasoning. Chilli peppers are also freshly pickled in vinegar or dried, crushed or ground. The level of heat can be reduced by removing the seeds.
Chilli has a sharp, burning taste; it irritates the nose, causing it to stream, or brings tears to your eyes. The mild to hot, burning taste (depending on the type of chilli and origin) remains on the palate for a long time.