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We hardly ever get any - the Possums eats them!!!! I mean like they were Rolos.
There are literally hundreds of types of Chilis. The most common here is the "Birdseye" variety, usually found in Thai cuisine. They are equally hot green or red, but the green have a more distintive, stronger flavour, as opposed to being just 'hot'.
So if you want to taste the chili itself, quite distinct and yummy actually, pick when green. If you want to dry them for flakes, then wait until they are red.
There is a scale to measure the 'hotness' of Chili, based on how much you have to dilute the raw caspican until you cant taste it, but I forget the name.
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