Red Chilli Peppers

Red chillies are simply chilli peppers that have been left on the plant to fully ripen, developing a deeper, sweeter, more rounded flavour compared to their green counterparts. They range enormously in heat — from the gentle warmth of a long red chilli to the searing intensity of a bird’s eye or habanero.

In Australian cooking, fresh red chillies are used extensively across a wide range of cuisines. They’re essential in Thai curries, Mexican salsas, Indian chutneys, and are just as likely to turn up sliced over a bowl of pho or stirred through a pasta sauce. The long red chilli is the most common variety sold in Australian supermarkets.

The heat in chillies comes from capsaicin, concentrated mainly in the white internal membranes and seeds. Removing these will reduce the heat while keeping the fruity, peppery flavour of the flesh.