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.

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.

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.

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!

A very hot variety, one Bangladeshi plant will produce dozens and dozens of upward facing chillies that are sweet but spicy, perfect consumed fresh.