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.

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.

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

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.

One of our favourite shaped chillies, the Jamaican Hot Yellow matures to a vibrant yellow; its fruity and tropical undertones makes it a very popular choice when making Caribbean hot sauces.

At 300,000 Scoville Heat Units, the Scotch Bonnet Orange is a great introduction to the world of very hot chillies, with a distinct tropical flavour beneath the heat.