Capsicum Chinense

A Habanero/Scotch Bonnet variety that produces large, juicy pods that are very hot, around 300,000 SHU. A good introduction to very hot chillies.

The Big Jim pepper just warms, doesn't burn - only nips, never bites! If you enjoy flavour over heat, the Big Jim is perfect - fruity and sweet like a capsicum, with a very mild chilli kick.

Sitting somewhere between the Habanero and Fatalii, the Bonda Ma Jacques is a very hot chilli, bright yellow in colour with a citrus flavour and strong, fruity scent.

The world’s hottest chilli! The Carolina Reaper leaves all other chillies for dead, with the hottest of pods reaching over 2 million SHU. Not for the faint hearted!

A cross between the Fatalii red and Purivian Aji Brown, the Chocolate Fatalii is not nearly as hot as the red or yellow Fataliis but still worth a try!

A heirloom chilli from Africa, this striking yellow chilli packs quite the punch at 300,000 Scoville heat Units with fruity, citrus undertones.

Its fruity flavour, tropical aroma and very decent chilli kick (150,000 SHU) has made the Jamaican Hot Red very popular in hot sauces. Slightly hotter than its yellow counterpart.

One of our favourite shaped chillies, the Jamaican Hot Yellow matures to a vibrant yellow; its fruity and tropical undertones makes it a very popular choice when making Caribbean hot sauces.

Between 1994-2006, this was the world's hottest chilli; selectively bred to produce hotter, heavier and larger fruit than the traditional Habanero, the Red Savina measures in at almost 600,000 SHU.

At 300,000 Scoville Heat Units, the Scotch Bonnet Orange is a great introduction to the world of very hot chillies, with a distinct tropical flavour beneath the heat.