Search results for: 'cayenne red some'

The Cayenne chilli is prolific, grown all over the world and used in a variety of cuisines. When an ingredient panel lists 'red chilli', it's likely to contain the cayenne.

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As the name suggests, this plant produces thicker pods than the traditional thin cayennes, but is identical in every other way!

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A striking plant that produces pretty purple leaves, flowers and pods, the Cayenne Lilac will brighten up every veggie patch.

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The golden cousin of the prolific Cayenne Red, this beautiful chilli matures to a bright yellow and has a slightly sweeter tang than it's red counterpart.

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The Cayenne Green is a prolific chilli, milder than its red, yellow and lilac counterparts. Fresh tasting, they are commonly used in their fresh state.

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One of the best loved chillies, the red habanero was once the world's hottest chilli. It has a clean and intense heat, and sweet flavour and aroma.

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The hot sauce that started the now Famous Blair's Death Sauce range - Original and classic.

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This Thai plant produces smooth skinned Cayenne-like chillies that can be eaten red or green, and are most commonly used for curries and stir fries. Learn More

Between 1994-2006, this was the world's hottest chilli; selectively bred to produce hotter, heavier and larger fruit than the traditional Habanero, the Red Savina measures in at almost 600,000 SHU.

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Its fruity flavour, tropical aroma and very decent chilli kick (150,000 SHU) has made the Jamaican Hot Red very popular in hot sauces. Slightly hotter than its yellow counterpart.

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