Chilli in season in Australia
Chilli is in season in Australia from all year, and at its peak from December to April. Queensland growers keep chillies in the shops through winter. This is the cooler south; the tropical north has its own calendar.
At its best
Grown year-round in Queensland. Brisbane Markets reports show Bundaberg chillies plentiful in April, May and June, and Bowen and Bundaberg chillies plentiful in September. In the south it is at its peak from December to April.
At the shop
Heat runs from mild to very hot depending on the variety, so check the name on the label before you buy.
Keeping it
For longer storage, wash and dry whole chillies, seal them in a freezer bag with the air squeezed out, and chop or grate them straight from frozen with no thawing. They keep their best flavour for about six months.
Three dinners
- Chilli con carne Mince, beans and tomato with chilli added to taste.
- Fried rice with chilli and egg Slice thin and add with the garlic.
- Chilli and garlic prawns A quick pan dish with plenty of bread.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.