Collection: Australia

Australia has embraced hot peppers, both as a crop and a culinary obsession, thanks to its warm climates and multicultural food culture. In regions like Queensland and northern New South Wales, growers harvest chillies almost year-round, with Bundaberg becoming a noted hub for large-scale production.

Australian gardeners successfully cultivate a full spectrum of Capsicum species, from jalapeño and cayenne to super-hots such as Carolina Reaper, adapting them to everything from tropical to cool-temperate zones.

Local nurseries and seed suppliers now offer dozens of varieties for home and commercial growers, reflecting rising demand for both heat and flavor diversity. This agricultural base feeds a booming hot sauce scene, where Australian-made craft sauces use local chillies and native ingredients, riding a broader national trend toward spicier, adventurous eating.