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.

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.

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.

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.

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