Hot Chilli Seeds

The hottest of the Australian chillies, the Australian Broome delivers a hard-hitting, long-lasting burn, just like the Australian sun!

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'.

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.

A very hot habanero variety that produces bigger and more ribbed fruits; perfect for those who believe that size does matter.

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

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 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".