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.

Similar in appearance to the banana chilli, producing large, thick and crunchy pods, but significantly spicier with a Scoville reading of over 5000. Used extensively in Hungarian Cuisine.

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.

With a name meaning snake or serpent chili, it should come as no surprise that this is a super hot. Related to the former world record holder, the Bhut Jolokia, it measures in at over 1 million SHU.

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

Best known as the chilli used to make genuine Hungarian Paprika, which is richer than store bought paprika, the Boldog Hungarian has a sweet, spicy flavour.

Long and bright orange, it's no wonder this heirloom chilli is called the Bulgarian Carrot.. But don't be fooled, this glossy chilli is much spicier than the salad carrot!