Chilli Seeds

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.

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.

A thick fleshed, moderately hot chilli that is widely used in South American Cuisine. It's been said that "if there were a chile to taste like sunshine, this would be it".

One of Peru's most popular chillies, the Aji Panca delivers a flavour profile that is unique and intriguing, that all chilli lovers should try - smoky, mildly spicy, with berry undertones!

Its name may translate to 'green chile' but the Aji Tuste Verdi is a bit of a rainbow, producing pods that go from green to yellow to orange to red. Difficult to find outside its homeland.