Chilli Seeds

One of the most popular Mexican chillies, the Serrano is commonly used in place of the Jalapeno by those wanting a bit of extra spice.

Large chillies that are mild to moderate in heat, the Guajillo is used extensively in Mexican cuisine and features in the iconic Harissa paste, Tamales and Mole de Olla.

A milder version of the Cascabel, the Catarina chilli is most commonly dried and powdered, and has a woody, nutty and smoky flavour.

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.

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.

A single packet containing the seeds of 4 different Habanero varieties.

A former world record holder, the Bhut Jolokia is super hot chilli that measures in at over 1 million Scoville Heat Units! Also known as the ‘ghost pepper’.

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.

A variant of a former world record holder, the Trinidad Scorpion Chocolate is tangy, sweet and super hot, measuring in at over 1 million SHU.