Chilli

Chilli refers broadly to the pungent fruits of plants in the genus Capsicum, native to the Americas and now cultivated on every inhabited continent. The spelling “chilli” is standard in Australian English and much of the Commonwealth, distinguishing it from the American “chili” which can also refer to the dish chilli con carne.

Hundreds of cultivated varieties exist, ranging from large, mild capsicums to tiny, fiercely hot bird’s eye chillies. The compound capsaicin is responsible for the burning sensation, and its concentration varies widely between varieties. Beyond heat, chillies contribute complex flavours — fruity, smoky, earthy, or floral — that are central to cuisines from South-East Asia to Latin America to the Indian subcontinent.

In Australia, chillies are widely available fresh, dried, and in processed forms like sauces, pastes, and flakes. Common varieties in Australian markets include bird’s eye, jalapeño, habanero, and long red and green chillies.