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.

A large bright red chilli, resembling the Australian outback! A must have for those wanting to grow chillies from every continent.

A chilli from Darwin that loves the Aussie outback climate, the Atomic Top End belongs in the garden of every Aussie patriot!

The hottest of the Australian chillies, the Australian Broome delivers a hard-hitting, long-lasting burn, just like the Australian sun!

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.

The Cayenne Green is a prolific chilli, milder than its red, yellow and lilac counterparts. Fresh tasting, they are commonly used in their fresh state.

A striking plant that produces pretty purple leaves, flowers and pods, the Cayenne Lilac will brighten up every veggie patch.

As the name suggests, this plant produces thicker pods than the traditional thin cayennes, but is identical in every other way!