Chilli Botanical Name: Capsicum annum
General Description/History: There are a great man species of chillies, which are the fleshy pods of shrub-like bushes of he capsicum family. Chillies range from large to small, and colours include green, white, purple, pink, and red. Curiously, although synonymous with Indian food they were only brought to the sub-continent from South America some four centuries ago. They are now the most important heat agent in Indian cookery. They vary in hotness from mild to incendiary-like potency. Most commonly, small green or red chillies are used fresh. Red chillies can be dried and used whole, and chilli powder is made by grinding dried chillies.
Varieties: Please click pictures to see seasonality
Birds Eye	Green (Cayenne)	Large Red (Serrano)
Sweet Orange (Hungarian Yellow Wax)
Growing Areas: QLD - Bowen, Bundaberg, Burdekin, Gatton, Gympie, Redland Bay, Stan-Thorpe NSW - Camden, Dareton, Far North Coast, Gosford, Griffith, Hunter Valley, Windsor VIC - Goulburn Valley, Sunraysia TAS - North, West and South SA - Adelaide Plains, Riverland WA - Perth Metropolitan Outer Areas NT - Darwin, Katherine
Preparation Videos: Red Chilli Flower
Recipes: Baked Potatoes with Mexican-style Beans Spaghetti Alla Puttanesca Vegetable Broth with Lemongrass, Ginger and Noodles Middle Eastern Yogurt Lamb with Pumpkin Couscous Quick Mango Relish Mango, Snow Pea & Chicken Salad Malay braised ginger short rib of Angus beef on sautéed rice noodles Tortellini with Ricotta and Pumpkin Vegetable Tagine with Spicy Broth Pumpkin Curry Thai Prawn Leaves Steamed Mussels with Lemongrass Vietnamese Chicken and Sweet Potato Curry Chicken and Vegetable Laksa Penne Pasta with Mushrooms, Rocket and Chilli Thai fish cakes with Asian coleslaw Thai Stuffed Omelette Beef Larb Chilli Prawn Avocado Antipasto Chilli Vegetable Stir-Fry Coriander and Lime Salsa with grilled Fish Eggs baked with peppers, tomatoes and spinach Grilled Spicy Buttered Corn