By: Judy Davie - The Food Coach
 If you love a bit of heat in your cooking, now's the perfect time to stock up on fresh chillies. In Australia, chillies are in peak season from late spring through summer, bringing colour, warmth, and plenty of flavour to your meals. Whether you prefer a gentle kick or a fiery punch, there's a chilli for every palate - and plenty of good reasons to include them in your diet.
Types of Chillies
There are dozens of varieties of chillies, but here are a few of the most common types you'll find in Australian markets:
- Bird's Eye (Thai) - Tiny and fierce, these are among the hottest chillies commonly available. Perfect for curries, stir-fries, and spicy sauces.
- Long Red or Green Chillies - Mild to medium heat with a fresh, slightly sweet flavour. Use them in salads, salsas, or lightly sautéed in pasta or noodle dishes.
- Jalapeños - Plump, medium-hot chillies often used in Mexican cooking. Great grilled, stuffed, or sliced raw in tacos.
- Habaneros - Fruity and extremely hot, so use sparingly. They add depth to Caribbean and Latin-style sauces and marinades.
- Poblano (Ancho when dried) - Large, dark green chillies with mild heat and a smoky note. Delicious roasted or stuffed.
How to Measure Heat
Chilli heat is measured on the Scoville Scale, which indicates the amount of capsaicin - the compound responsible for that fiery sensation.
- Capsicum or bell peppers = 0 Scoville Heat Units (SHU)
- Jalapeño = around 2,500-8,000 SHU
- Bird's Eye = 50,000-100,000 SHU
- Habanero = 100,000-350,000 SHU
The smaller and thinner the chilli, the hotter it tends to be - but variety and growing conditions also make a difference.
Too Hot to Handle?
If you've bitten off more than you can chew, don't reach for water - it will only spread the heat. Instead, try:
- Dairy - Milk, yoghurt, or sour cream helps neutralise capsaicin.
- Starch - Bread, rice, or plain crackers can help absorb the oils.
- Acid - A squeeze of lime or a spoonful of vinegar-based dressing can cut through the burn.
Which Chilli to Use Where
- Curries and stir-fries: Bird's Eye or long red chillies add vibrant heat and colour.
- Mexican dishes: Jalapeños or poblanos are ideal for flavour without overpowering spice.
- Caribbean and Latin sauces: Habaneros deliver that characteristic fruity fire.
- Everyday meals: Mild long green chillies or jalapeños work beautifully in omelettes, soups, and pasta.
Why Chilli and Sichuan Pepper Are Used Together
Chilli and Sichuan pepper create the famous Chinese flavour combination known as má là, which means "numbing and hot." Chillies deliver heat through capsaicin, while Sichuan pepper adds a tingling, numbing sensation from a compound called hydroxy-alpha-sanshool. Together, they heighten your sensitivity to flavour, making dishes taste more aromatic and exciting. Traditional Chinese medicine also praises this duo for their warming properties - stimulating digestion, improving circulation, and helping the body adapt to cooler weather. It's a delicious and dynamic pairing that's as fascinating as it is flavourful.
Health Benefits
Chillies aren't just about heat - they're also a nutritional powerhouse.
- Rich in vitamin C and beta-carotene to boost immune health and skin vitality.
- Contain capsaicin, which may help reduce inflammation, improve metabolism, and even support heart health.
- May assist with pain relief and mood enhancement by triggering the release of endorphins.
- Help clear nasal congestion thanks to their natural decongestant properties.
In the Kitchen
When preparing chillies, wear gloves if you're handling hot varieties and avoid touching your eyes. To reduce heat, remove the seeds and white pith - that's where most of the capsaicin lives. Fresh chillies store well in the fridge for up to a week, or you can dry or freeze them for later use.
Add a little heat to your meals this season and enjoy the burst of flavour and health that fresh chillies bring. From fiery curries to bright, zesty salsas, there's no better time to turn up the spice.
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