Chilli Seeds

A deliciously sweet chilli most commonly eaten green, the Padron chilli has earned its place in tapas bars across its homeland of Spain. A must have for home cooks.

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.

A heirloom chilli from Africa, this striking yellow chilli packs quite the punch at 300,000 Scoville heat Units with fruity, citrus undertones.

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.

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.

A cross between the Fatalii red and Purivian Aji Brown, the Chocolate Fatalii is not nearly as hot as the red or yellow Fataliis but still worth a try!

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!

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.

At 500 Scoville Units, the Corno Di Toro Rosso is a sweet and very mild family friendly chilli. Large with thick skins, it is perfect for roasting and stuffing.

With almost perfectly-circular red fruit, the Cherry Bomb looks almost like a tomato, but at 5000 Scoville Heat Units you will taste the difference!