Capsicum Annuum

A very hot variety, one Bangladeshi plant will produce dozens and dozens of upward facing chillies that are sweet but spicy, perfect consumed fresh.

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!

The Cayenne chilli is prolific, grown all over the world and used in a variety of cuisines. When an ingredient panel lists 'red chilli', it's likely to contain the cayenne.

The golden cousin of the prolific Cayenne Red, this beautiful chilli matures to a bright yellow and has a slightly sweeter tang than it's red counterpart.

A deliciously sweet chilli most commonly eaten green, the Padron chilli has earned its place in tapas bars across its homeland of Spain. A must have for home cooks.