Search results for: 'fresh chilli shmt'

Some of the world's hottest and tastiest chillies, available for a very limited time only.

A mild chilli very popular in Mexican cuisine, this chilli can be eaten fresh, cooked, or powdered. Known as Ancho when dry and Poblano when fresh.

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.

A very hot variety, one Bangladeshi plant will produce dozens and dozens of upward facing chillies that are sweet but spicy, perfect consumed fresh.

This uniquely coloured chilli is similar in heat to the popular Jalapeno, and is best consumed fresh. It's name unsurprisingly translates to 'pale' or 'blonde' chilli.

A hot Thai variety that is used extensively in Thai cuisine either fresh or dried. With erect growing pods, "Prik Chee Fah" translates to "pointing at the sky".

A mild chilli with smoky undertones, the Pasilla Bajio is used in the famous Mexican Mole Sauce or otherwise consumed when dried and powdered. Known as Chilaca when fresh, and Pasilla when dried.

The habanero yellow has the clean, crisp heat and fresh, fruity flavour that has made the hab family a worldwide favourite.

Known as Bola in its raw state, and Cascabel in its dry state, this mild chilli is most commonly consumed when dried and powdered when it takes on a woody, nutty and smoky flavour.