Chilli (Green Cayenne)

By Asst Editor Jesse A, on November 29th, 2010

Long, slender, curved pod tapering to a point.

Green to red in colour depending on maturity.

The Cayenne is the most used chilli in Indonesian, Chinese and Indian cooking.

The name comes from the district of French Guiana, from which the Portuguese transported it to Asia.

Ideal for Indian, Indonesian, Pakistani, Hunan and Thai dishes. It is also dried and powdered as a spice.

QLD - Bowen, Bundaberg, Burdekin, Gatton, Gympie, Redland Bay, Stan-Thorpe

NSW - Camden, Dareton, Far North Coast, Gosford, Griffith, Hunter Valley, Windsor

VIC - Goulburn Valley, Sunraysia

TAS - North, West and South

SA - Adelaide Plains, Riverland

WA - Perth Metropolitan Outer Areas

NT - Darwin, Katherine

All Year.