Chilli Seeds

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.

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 Red is a great introduction to the world of very hot chillies, with a distinct tropical flavour beneath the heat.

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.

Though never officially crowned, the Dorset Naga was thought to be the world's hottest chilli in the mid 2000s, and one of the first chillies whose pods measured in above 1 million SHU.

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.

A large bright red chilli, resembling the Australian outback! A must have for those wanting to grow chillies from every continent.

The hottest of the Australian chillies, the Australian Broome delivers a hard-hitting, long-lasting burn, just like the Australian sun!

A European heirloom chilli, the Black Czechoslovakian looks like an almost black Jalapeno until it ripens to a deep red, but it is milder and sweeter.