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.

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Botanical Name: Capsicum annum

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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