Whether you’re a spice fanatic or just dipping your toes into the world of chillies, there’s a huge range of flavours and heat levels to explore. In Australia, we’re seeing a big chilli culture growing – with home gardens, markets, and local stores all selling different varieties. Here’s a guide to five top chilli varieties that Aussies can’t get enough of and how to make the most of them in the kitchen – and Danny down at Alexanders loves them!
1. Bird’s Eye Chilli
Small but mighty, the Bird’s Eye chilli is a go-to for heat seekers. Originally from Southeast Asia, it’s now common across Australia and packs a serious punch. The heat hits hard and fast, but it also has a fresh, fruity flavour, making it ideal for Thai curries, spicy salsas, and any dish where you want some heat without overpowering the taste. If you’re sensitive to spice, start with a tiny bit – these little beauties mean business!
2. Habanero
Bright, colourful, and fruity, Habaneros are a popular choice among Aussies looking for both heat and flavour. They’re typically orange or red, and they bring a unique mix of tropical sweetness along with a fiery kick. Habaneros are perfect for making hot sauces, marinades, or adding a fruity zing to a stir-fry. Just remember to handle these chillies with care – and maybe wear gloves when chopping them, as they can cause a bit of a sting.
3. Jalapeño
Jalapeños are probably one of the most versatile and widely recognised chillies out there. They offer a manageable level of heat, making them a good starter chilli if you’re just easing into spice. In Australia, jalapeños are a common sight in Mexican-style dishes, and they’re perfect for fresh salsa, guacamole, or pickling. Pop them on pizzas, toss them in burgers, or even stuff them with cheese for a crowd-pleasing snack.
4. Cayenne Pepper
A bit of an all-rounder, the cayenne pepper can be used fresh, dried, or ground into powder. It’s a medium-heat chilli that’s commonly used in various cuisines worldwide, and in Australia, it’s fantastic for spicing up soups, stews, or BBQ rubs. If you grow these in your garden, drying them out and grinding them is a great way to make your own chilli powder – a handy addition to any spice cupboard.
5. Carolina Reaper
Now, this one is not for the faint-hearted! The Carolina Reaper holds the record as one of the hottest chillies in the world, with an intensity that only brave souls attempt. It’s best used sparingly, adding an intense heat to sauces, chutneys, and salsas. A little goes a long way, so if you’re experimenting, start with just a pinch. And please, wash your hands thoroughly after handling – trust us, you don’t want to accidentally rub your eyes with Reaper residue.
Final Tips for Chilli Lovers
When working with chillies, especially the hotter varieties, take care. Wear gloves, avoid touching your face, and if you’re new to spice, start small. Adding chillies can completely transform a dish – whether it’s a bit of warmth from a jalapeño or the full burn of a Carolina Reaper. So get adventurous, and let these five classic varieties spice up your cooking, Aussie style!
Experiment, enjoy the heat, and find out what level of spice best suits your taste buds. You can pick up all these and more at 12 Chester St, Oakleigh!