Capsicum Annuum

One of the most popular chillies used for cooking in the US, but seldom found in Australia, the Anaheim is a delicious, mild thick skinned chilli that is best served stuffed and roasted.

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.

The Black Cuban is a striking chilli plant, producing round erect-growing pods. The fruit is black until maturity when they turn a bright red.  They can be cooked or eaten raw, and have a slightly sour taste.

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 oldest Capsicum Annuum chillies in the world, the Chiltepin produces tiny pea size pods whose heat has been described as "arrebatado" - rapid but violent.

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.