Byron Bay Chilli Co celebrates 30 years

11th March 2022 | Eativity editors
Byron Bay Chilli Co

Renowned for its laid-back beach vibe, surfing and great food and surrounded by stunning beaches and lush, green hinterland, Byron Bay proved to be the perfect location for jalapeño chillies to thrive. What started as a small chilli patch on a hill overlooking Byron Bay in 1992, Byron Bay Chilli Co has grown to become a world-famous food empire. The business produces a range of award-winning, delicious chilli sauces, corn chips and salsas.

John and Lynne Boland started growing chillies on their property at Goonengerry, in NSW’s Northern Rivers region. With a little help from a friendly local farmer and some quality compost from the old Byron Piggery, the Bolands soon found that they had more chillies than they knew what to do with. So they set up a Mexican food stall at the Byron and Bangalow farmers’ markets. To accompany their burritos, tacos and nachos, they started making their own chilli sauces, salsas and corn chips.

Byron Bay Chilli Co sauces

Some like it hot

Since these humble beginnings, Byron Bay Chilli Co has grown into an international brand. The company’s products are now available in thousands of stores around the world. The brand has won awards on three continents, including the Grand Prize at New Mexico’s Scovie Awards in 2007 for its Fiery Coconut Chillli with Curry & Ginger sauce. The Scovie Awards are named to honour the memory of Wilbur Scoville. He’s the scientist who invented the Scoville Organoleptic Test in 1912 to determine the heat scale of chilli peppers.

Byron Bay Chilli Co’s hottest sauce is its Heavenly Habanero, an Australian version of Caribbean-style hot sauce. However, founder John Boland says that Byron Bay Chilli Co is not about extreme heat. “It’s about complementing food; not dominating it,” he says.

A big year ahead

To celebrate its 30-year milestone, Byron Bay Chilli Co will be launching a new online retail experience. The brand will also be partnering with Bundaberg Rum on a new co-branded chilli sauce range and returning to run a stall at Sydney’s Royal Easter Show after a long hiatus. New salsas and corn chips will also be announced throughout the year.

“We’re thrilled to continue to bring innovative, quality Byron Bay Chilli Co products to consumers and to celebrate 30 years of a great Australian success story in the coming year,” said Daniel Morgan, Managing Director, Byron Bay Chilli Co. “With an emphasis on natural ingredients and wholesome foods, we offer customers delicious, healthy choices.”

Byron Bay Chilli Co corn chips and salsa

Getting saucy

Byron Bay Chilli Co’s salsas and chips are a great snack to enjoy while you’re chilling on the beach with Chris Hemsworth. For the perfect duo, try combining Byron Bay Chilli Lightly Salted Corn Chips with its Mild Salsa Picante. Chef Jason Staudt of Melbourne’s Stokehouse recently admitted to Broadsheet that he’s “an addict” when it comes to this salsa.

“Red Bean Salsa is proving extremely popular,” Morgan says. “Salsa classics like Mild Salsa and Spicy Salsa Picante are enjoyed at barbecues, parties and picnics across Australia.”

You can also try Sizzlin’ Cayenne with Cumin & Lime or Smokin’ Mango Chilli Sauce With Chipotles to bring some classic Byron Bay zestiness to your meals and snacks. Using all-natural ingredients, Byron Bay Chilli Co prides itself on providing delicious, wholesome food, perfect for entertaining. All products are gluten and preservative-free.

To check out the full Byron Bay Chilli Co range, head to