Hot Chilli Seeds

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'.

Also known as Piri Piri, which is for Swahili 'pepper pepper', the Birdseye Zimbabwe is a compact plant that produces small erect pods slightly hotter than the popular Thai Birdseye.

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.

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.

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".