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Hello, I'm Sheila Dylan and welcome to this BBC download of the Food Program.

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See living. Historically. the podcast. a lot of the immigrant communities have been eating chilies ever since they've been here.

And then even with the white middle class people, we've been going to Indian restaurants and

takeaways for donkeys years.

So the chilies have always been here, but recently there's been this huge increase in interest in

chilies. That was Michael Micho of C-spring seeds. He's a culinary ethnobotenist who grows chilies on the Dorset

coast and holds the current record for the world's hottest chili, the Dorset Naga. But more from him later.

Twenty years ago, Chile for the average Brit was a dry red powder in the spice rack, or a

sloppy bowl of Mexican mince.

...