USA

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.

The Big Jim pepper just warms, doesn't burn - only nips, never bites! If you enjoy flavour over heat, the Big Jim is perfect - fruity and sweet like a capsicum, with a very mild chilli kick.

The world’s hottest chilli! The Carolina Reaper leaves all other chillies for dead, with the hottest of pods reaching over 2 million SHU. Not for the faint hearted!

One of the oldest Capsicum Annuum chillies in the world, the Chiltepin produces tiny pea size pods whose heat has been described as "arrebatado" - rapid but violent.

Considered one of the tastiest NuMex chillies, the Joe E Parker is a mild chilli able to be eaten straight off the plant, but also great for roasting and stuffing.

Delight your eyes as much as your tastebuds, the Twilight Rainbow is a striking plant that produces pods that turn from purple to white to yellow to orange and mature to red.

Seeing is believing! The Peter Pepper produces pods that resemble a man's private parts. Also known as the 'penis pepper'. The perfect gift for gardeners with a sense of humour.

Seeing is believing! The Peter Pepper produces pods that resemble a man's private parts. Also known as the 'penis pepper'. The perfect gift for gardeners with a sense of humour!

Between 1994-2006, this was the world's hottest chilli; selectively bred to produce hotter, heavier and larger fruit than the traditional Habanero, the Red Savina measures in at almost 600,000 SHU.

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.