Capsicum Annuum

One of the most widely used chillies in Thai and Vietnamese cuisine, the Thai Birdseye is small but spicy and belongs in the veggie patch of all chefs and home cooks alike.

It may produce pods smaller than the iconic Thai Birdseye, but the Birdseye Baby packs the same powerful chilli punch and delivers the same fresh crisp taste.

Similar to the standard Thai Birdseye, but longer and fatter - perfect for the gardener that believes the age old adage 'size matters'.

Best known as the chilli used to make genuine Hungarian Paprika, which is richer than store bought paprika, the Boldog Hungarian has a sweet, spicy flavour.

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!

With almost perfectly-circular red fruit, the Cherry Bomb looks almost like a tomato, but at 5000 Scoville Heat Units you will taste the difference!

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 Thai Orange chilli is a key ingredient in yellow Thai curries. One of these plants produce hundreds of erect growing spicy pods.

Widely used chillies in Thai cuisine, and also the smallest, these chillies are the size of mouse droppings (maybe that's why the name translates to mouse sh*t chilli!) but pack a punch at 100000 SHU.