Search results for: 'green chilli'

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.

Learn More

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

Its name may translate to 'green chile' but the Aji Tuste Verdi is a bit of a rainbow, producing pods that go from green to yellow to orange to red. Difficult to find outside its homeland.

Learn More

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.

Learn More

A mild and sweet Japanese variety, the Fushimi chilli is most commonly consumed when immature and green.

Learn More

A heirloom chilli from Hungary, the Hungarian black is a striking plant to watch grow, starting with a purple flower and progressing into a green, black then red chilli that resembles the jalapeno.

Learn More

One of the most popular chillies used for cooking in the US, but seldom found in Australia, the Anaheim is a delicious, mild thick skinned chilli that is best served stuffed and roasted.

Learn More

Highly popular, the Jalapeno is often the benchmark to which other chillies are compared. Used widely in Mexican cuisine, it can be eaten green or red, and is the base of the famous Siracha hot sauce.

Learn More

Japan's most commonly used sweet chilli, the Shishito is eaten green and generally fried. Whilst normally very mild, it is thought that about 1 in 10 are much hotter!

Learn More

A highly versatile NuMex variety, the Sandia can be eaten when green, red, fresh or powdered; they are also commonly used in decorative ristras in Mexico and the US.

Learn More