Seasonal Guide for 🌶️ Capsicums & Chillies

Capsicums and chillies thrive during Victoria’s warmest months, delivering bold colour, flavour and flexibility to commercial kitchens. From grilling and stuffing to pickling, sauces and fresh garnishes, they’re staple ingredients across cuisines.

Red, green and banana capsicums perform best between December and March, when local crops offer firm skins, consistent sizing and strong shelf life. In winter, supply shifts north and quality becomes more variable — expect softer skins, shorter life and price spikes.

Chillies follow a similar seasonal curve. Bullet, long red, and long green varieties are at their peak from late spring through early autumn, offering excellent colour, shape and heat. As temperatures cool, availability drops and fruit appearance can become patchy. Specialty varieties — from jalapeños to Carolina Reapers — change year to year, so get in touch if you're chasing something unique or extra hot.

Peak Season: December to March

Off Season: Sourced from northern states — quality fluctuates and pricing is less predictable

Common & readily available varieties: Red, Green & Yellow Capsicums; Bullet, Long Red & Green Chillies; Jalapeño

Specialty Varieties: Carolina Reaper, Big Banana Chillies, Ghost

Storage tips: Refrigerate in well ventilated container or box. Chillies can be dried or frozen to extend their shelf life