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

A deliciously sweet chilli most commonly eaten green, the Padron chilli has earned its place in tapas bars across its homeland of Spain. A must have for home cooks.

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

With lime and garlic undertones, this sauce features the Ghost Pepper (Bhut Jolokia) reminds us of Thai cuisine

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.