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.

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.

The perfect patio plant, producing erect growing and multi-coloured pods, that change from ivory to purple to yellow to orange, maturing to red. Small but spicy measuring in at about 30,000 SHU.

The golden cousin of the prolific Cayenne Red, this beautiful chilli matures to a bright yellow and has a slightly sweeter tang than it's red counterpart.

The Cayenne chilli is prolific, grown all over the world and used in a variety of cuisines. When an ingredient panel lists 'red chilli', it's likely to contain the cayenne.

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.

A striking plant that produces pretty purple leaves, flowers and pods, the Cayenne Lilac will brighten up every veggie patch.

The Cayenne Green is a prolific chilli, milder than its red, yellow and lilac counterparts. Fresh tasting, they are commonly used in their fresh state.

As the name suggests, this plant produces thicker pods than the traditional thin cayennes, but is identical in every other way!