Search results for: 'peruvian yellow chilli sauc'

It's no wonder this chilli is called Aji Limon; bright yellow in colour like its namesake, with citrusy undertones, this chilli is very popular in Peruvian cuisine.

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It might be a fraction milder than the red and chocolate Moruga Scorpion, but this yellow variety is still a super hot chilli. It's striking colour makes it perfect for sauces and spices.

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

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A natural variant of the former world record holder the red Bhut Jolokia, this yellow pepper is super hot and hard to find. Also known as the yellow ghost pepper. Learn More

One of our favourite shaped chillies, the Jamaican Hot Yellow matures to a vibrant yellow; its fruity and tropical undertones makes it a very popular choice when making Caribbean hot sauces.

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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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Similar in appearance to the banana chilli, producing large, thick and crunchy pods, but significantly spicier with a Scoville reading of over 5000. Used extensively in Hungarian Cuisine.

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Very cold tolerant, the Rocoto Yellow has a strong and woody stem and produces purple flowers, leaves and black seeds, making it an easily identifiable plant.

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The 7 Pot got its name because its thought that just one of these chillies is enough to add heat to 7 pots of stew. Slightly milder than its red and chocolate counterparts.

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Chilliman's Ghost Pepper Sauce is unquestionably one of the hottest non-extract sauces on the market, with each bottle containing at least 10 Bhut Jolokia peppers.

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