Chilli Seeds

One of the most popular Mexican chillies, the Serrano is commonly used in place of the Jalapeno by those wanting a bit of extra spice.

Large chillies that are mild to moderate in heat, the Guajillo is used extensively in Mexican cuisine and features in the iconic Harissa paste, Tamales and Mole de Olla.

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.

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.

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.

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.

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.