Capsicum Annuum

A mild chilli very popular in Mexican cuisine, this chilli can be eaten fresh, cooked, or powdered. Known as Ancho when dry and Poblano when fresh.

Known as Bola in its raw state, and Cascabel in its dry state, this mild chilli is most commonly consumed when dried and powdered when it takes on a woody, nutty and smoky flavour.

A milder version of the Cascabel, the Catarina chilli is most commonly dried and powdered, and has a woody, nutty and smoky flavour.

Delight your eyes as much as your tastebuds, the Twilight Rainbow is a striking plant that produces pods that turn from purple to white to yellow to orange and mature to red.

One of the most decorative of all chilli varieties, the Firecracker Piquin produces erect growing and multi-coloured pods, that are both spicy and fruity.

Similar in appearance, taste and heat to the better known Jalapeno, but thought to be more intensely flavoured with smoky undertones, making it a favourite for chefs and home cooks.

Large chillies that are mild to moderate in heat, the Guajillo is used extensively in Mexican cuisine and features in the iconic Harissa paste, Tamales and Mole de Olla.

This uniquely coloured chilli is similar in heat to the popular Jalapeno, and is best consumed fresh. It's name unsurprisingly translates to 'pale' or 'blonde' chilli.

A heavily fruiting Mexican variety, whose pods range from 5,000 to 50,000 Scoville Heat Units, making it a bit of a mixed bag!

Highly popular, the Jalapeno is often the benchmark to which other chillies are compared. Used widely in Mexican cuisine, it can be eaten green or red, and is the base of the famous Siracha hot sauce.