The most commonly found chilli variety in Australian markets are the long red chillies, these chillies can be up to 15 centimetres long and ripen from green to red.
There is evidence to support that chilli peppers have been used as an ingredient in cuisine since 7500BC. Originating in the Americas and domesticated in Ecuador within the same time period. Now with India being the single largest cultivator and exporter and is now used and sold in every continent on the planet.
Large red chillies are mild in comparison to the smaller “birds eye” varieties. Some people seldom understand that small chillies are much spicier than the larger varieties. .