Chilli Seeds

A milder version of the Cascabel, the Catarina chilli is most commonly dried and powdered, and has a woody, nutty and smoky flavour.

A mild chilli with smoky undertones, the Pasilla Bajio is used in the famous Mexican Mole Sauce or otherwise consumed when dried and powdered. Known as Chilaca when fresh, and Pasilla when dried.

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 single packet containing the seeds of 4 different Habanero varieties.

A former world record holder, the Bhut Jolokia is super hot chilli that measures in at over 1 million Scoville Heat Units! Also known as the ‘ghost pepper’.

A variant of a former world record holder, the Trinidad Scorpion Chocolate is tangy, sweet and super hot, measuring in at over 1 million SHU.

Delight your eyes as much as your tastebuds, the Twilight Rainbow is a striking plant that produces pods that turn from purple to white to yellow to orange and mature to red.

This plant produces masses of upward facing chillies that are thin and long, just like a rooster's spur.

Very cold tolerant, the Rocoto Red grows bigger than its yellow and orange counterparts. Purple flowers, leaves and black seeds make the Rocoto easily identifiable.

Very cold tolerant, the Rocoto Yellow has a strong and woody stem and produces purple flowers, leaves and black seeds, making it an easily identifiable plant.