Medium Hot Chilli Seeds

A thick fleshed, moderately hot chilli that is widely used in South American Cuisine. It's been said that "if there were a chile to taste like sunshine, this would be it".

It's no wonder this chilli is called Aji Limon; bright yellow in colour like its namesake, with citrusy undertones, this chilli is very popular in Peruvian cuisine.

Its name may translate to 'green chile' but the Aji Tuste Verdi is a bit of a rainbow, producing pods that go from green to yellow to orange to red. Difficult to find outside its homeland.

One of our favourite looking chillies, that delivers versatility - sweet and mild wings, with a moderately hot centre. Highly recommended!

Long and bright orange, it's no wonder this heirloom chilli is called the Bulgarian Carrot.. But don't be fooled, this glossy chilli is much spicier than the salad carrot!

A heirloom chilli from Hungary, the Hungarian black is a striking plant to watch grow, starting with a purple flower and progressing into a green, black then red chilli that resembles the jalapeno.

Similar in appearance to the banana chilli, producing large, thick and crunchy pods, but significantly spicier with a Scoville reading of over 5000. Used extensively in Hungarian Cuisine.

The Rocoto Orange produces huge pods about the size of a golf ball, with characteristic black seeds that make it unique and easily identifiable!

Very cold tolerant, the Rocoto Red grows bigger than its yellow and orange counterparts. Purple flowers, leaves and black seeds make the Rocoto easily identifiable.

Very cold tolerant, the Rocoto Yellow has a strong and woody stem and produces purple flowers, leaves and black seeds, making it an easily identifiable plant.