Twenty five years ago, most Aussie’s weren’t aware of chillies. Our founder, David DePaoli was the first farmer to grow chillies and people thought he was crazy. These days chillies are now a regularly consumed vegetable in Australian homes and we are proud to have played a leading role in building a new vegetable category.
Our farms are located in Bundaberg, Queensland.
The region’s warm climate provides the ideal growing conditions to create hot and flavoursome chillies.
We are always keeping on top of global chilli trends and we have tested more than 200 varieties of chilli on our farms to find the best of the best based on flavour, heat, colour, yield, reliability as well as disease and pest resistance.
We consistently grow more than eight varieties of chilli from the popular áll rounder’ red cayenne to the hottest of the hot, Carolina Reaper.
We are proud to supply retail, fresh market and meal delivery customers with our fresh chillies all year round.
Ordering Fresh Chillies
Yes, our chillies are hot, but they don’t like travelling in the heat. Chillies require refrigerated transport, therefore we do not supply fresh chillies direct to customers in small quantities.
We supply many chilli varieties to fresh market agents in each state as well as direct to supermarkets. If you are interested in purchasing quantities less than 100 kgs, please contact your local fresh market agents in each capital city or visit your local supermarket.
If you are interested in purchasing quantities of more than 100 kgs, please contact us.
OUR RANGE
Poblano
Mild
A popular, Mexican chilli with a very mild heat. They are dark green, large and slightly heart-shaped. A hero ingredient and favourite in Mexican dishes, they are commonly dried (called Ancho), fried or stuffed.
Padron
Mild
Most of the time these Spanish chilies are some of the mildest on the planet. And then there’s the one that delivers an unexpected spicy punch equalling a jalapeño. This heat range makes Padrón peppers as fun to eat as they are tasty. Served pan-fried with olive oil and sea salt as a tasty tapas is where this chilli really shines.
Jalapeno
Medium
Originating from Mexico, most people can enjoy a jalapeño, it has the perfect amount of heat for those that like a little kick, but don’t want to blow their socks off. Known as chipotle when dried and smoked, jalapeño has a place in Mexican and Spanish foods and is a great and pizza topping.
Green Cayenne
Mild
The Green Cayenne chilli pepper is a young, immature version of the red cayenne chilli. Often used to add a little heat to Asian meals.
Red Cayenne
Mild to Medium
Glossy unblemished skin. Long and thin. Mild heat, yet sweet. Great in Asian dishes and sauces, stir fries or as a garnish. Will add heat and flavour to any dish.
Birdseye
Very hot
Glossy unblemished skin. Bullet shape tapering to a point. Hot yet sweet. Add some heat to your guacamole, casseroles and pasta sauces.
Habanero
Very Hot
Glossy unblemished skin. Strawberry shaped. Common colours are orange and red but brown, yellow and pink are also seen.
carolina Reaper
Extreme heat
Glossy rough skin, strawberry shaped. The Reaper has been rated as the world's hottest chilli pepper since August 7, 2013. The original crossbreed was between a ghost pepper (a former world record holder) and a red habanero. The official heat level is 1,569,300 Scoville Heat Units.
How hot do you like your chillies? Find out more in our Chilli Guide