Hot Chilli Seeds

A Habanero/Scotch Bonnet variety that produces large, juicy pods that are very hot, around 300,000 SHU. A good introduction to very hot chillies.

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

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.

It may produce pods smaller than the iconic Thai Birdseye, but the Birdseye Baby packs the same powerful chilli punch and delivers the same fresh crisp taste.

Similar to the standard Thai Birdseye, but longer and fatter - perfect for the gardener that believes the age old adage 'size matters'.

Sitting somewhere between the Habanero and Fatalii, the Bonda Ma Jacques is a very hot chilli, bright yellow in colour with a citrus flavour and strong, fruity scent.

A heirloom chilli from Africa, this striking yellow chilli packs quite the punch at 300,000 Scoville heat Units with fruity, citrus undertones.

Perhaps the most famous and commonly used of the Habanero peppers, the Orange Habanero has a crisp tropical flavour and is blisteringly hot, a perfect introduction to very hot chillies.

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

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.