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

One of the most widely used chillies in Thai and Vietnamese cuisine, the Thai Birdseye is small but spicy and belongs in the veggie patch of all chefs and home cooks alike.

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.

Its fruity flavour, tropical aroma and very decent chilli kick (150,000 SHU) has made the Jamaican Hot Red very popular in hot sauces. Slightly hotter than its yellow counterpart.

A heavily fruiting Mexican variety, whose pods range from 5,000 to 50,000 Scoville Heat Units, making it a bit of a mixed bag!

The perfect patio plant, producing erect growing and multi-coloured pods, that change from ivory to purple to yellow to orange, maturing to red. Small but spicy measuring in at about 30,000 SHU.

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.

Mango meets Habanero in this tropical flavour hot sauce!

These Chilli and Lime peanuts are mildly spiced nuts that can be enjoyed liberally with an Aussie craft beer on a hot summers day.