Search results for: 'fresh chilli spot'

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

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Mite-Rid is an organic, bio-degradable miticide that uses botanical oils, garlic, eucalyptus and surfactant to effectively destroy the troublesome two-spotted and red spider mites. Learn More

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.

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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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One of the hottest chillies in the world, the Trinidad Moruga Scorpion Chocolate deserves a spot in every hot chilli enthusiasts veggie patch. Even hotter than the Moruga Red in our opinion.

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

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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.

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One of the hottest chillies there is, the Douglah Chocolate 7 Pod deserves a spot in the garden of all super hot chilli enthusiasts. Nutty and earthy in flavour, and sure to burn at 1.5million SHU.

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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".

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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.

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