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Oct 8, 2010 11:04 AM

what is a "long red chilli" in Aussie/Kiwi recipes?

Please forgive me if this is not posted on the right board; it's the best I can find.

Lots of recipes from down under call for "long red chillies." Could anyone suggest what the North American name for them might be? And maybe some idea of the heat level, say compared to what we know as Serranos, Jalapenos, Scotch Bonnets, Passillas/Poblonos, etc? I suspect that the names might be different, in which case giving an idea of the heat level could be hard, but I'd appreciate any help.

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  1. I interpret it to mean quite a mild chilli usually 15 cm or so in length and about 1 cm across. If a recipe calls for chilli heat it usually specifies a the small red or green "birds eye" chillies.

    We can get some other varieties of Chilli here but you would need a specialist shop to find Serranos, Jalapenos, Scotch Bonnets, Passillas/Poblonos. In mainstream shops and supermarkets most are Asian varieties so generally only a few types, long and mild or short and feisty.

    2 Replies
    1. re: PhilD

      PhilD - do you know which specialist shops in Sydney carry the various chilis? I'm specifically looking for chipotle peppers in adobo sauce (canned) which is the main ingredient in a dish that was always a hit when I made it for BBQs back in North America and which I'd love to make here! Thanks!

      1. re: travellin_canuck

        my local spanish has it here in Melb, so should also be in Sydney

    2. A Fresno chilli probably isn't far off. Possibly a combination of Serano and New Mexico chillies could work as well. Alternatively, try a Thai or SE Asian grocery as they may stock the types of chillies more commonly found in Australia (which tend to be SE Asian types of chilli).

      2 Replies
      1. re: dgilks

        Now I'm confused. I consider Fresno, Serrano and New Mexican chillies to be moderately hot, whereas another person answering the question says that the Australian "long red chilli" is mild. Granted, it depends to some extent on your heat tolerance (I use Thai bird chillies all the time in Thai dishes), but even so......

        1. re: wodtke

          It depends whether you are using the seeds or not. Obviously they're not as hot as a bird's eye chilli but they still pack a bit of punch with the seeds and membrane in.

        1. re: Mellis

          Thanks. That's helpful. Do you agree that they are mild -- little if any heat?

          1. re: wodtke

            No, they have a decent amount of heat. Probably a little less than a jalapeno. Mild compared to a birdseye or a habanero, but not like a poblano.

        2. chile de arbol, or Thai chile would be my guess.

          4 Replies
          1. re: jaykayen

            I'm not disagreeing with you, but thing is, Phil D. above says they are 15 cm in length, which makes sense, since they are called "long red chillies."

            1. re: wodtke

              We (in Australia) typically get three types of chillis in supermarkets. The long, quite mild ones (approx 15cm), shorter plumper ones (approx 4cm) with reasonable heat and the small birds eyes (approx 1-2 cm) which are fiery. When I say mild they still give a chilli punch but nothing like the birds-eyes or the tiny yellow ones I bought last week from my local Thai shop...!

              1. re: PhilD

                It's also worth noting that the Australian definition of mild is significantly hotter than the North American definition of mild. These aren't banana peppers by any means.

                1. re: dgilks

                  I expect it depends on where you are in North America, and probably in OZ too; I live in CA, where there are big Mexican and Asian populations, and I doubt our definition of mild is any less fiery than in Oz. But doubtless it varies. Thanks for your help.

          2. Thanks to everyone who helped. Guess I'll just have to taste for myself on the next trip.