Peel the skins from the peppers, then coat with Thai pesto, chopped flatleaf parsley and the juice of ½ lemon. Halve gem lettuce heads and place in a bowl. Top with the peppers and serve immediately.

This simple secret will help to tone down the spice without compromising on flavor the next time you're cooking with super-bitey ghost peppers.

Mexican mole sauce and Indian curry are some of our favorites. Different types of chilies include poblano, habanero, Thai bird's eye and Serrano peppers. They can be used fresh or dried and many ...