Search results for: 'cayenne red spmed'

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

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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

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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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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One of Chilli Willies' mildest sauces, this splash on sauce uses Cayenne peppers. Learn More