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.

A variant of a former world record holder, the Trinidad Scorpion Chocolate is tangy, sweet and super hot, measuring in at over 1 million SHU.

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.

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.

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.

One for the dare devils, the Moruga Scorpion is one of the world's hottest chillies with pods measuring in at over 1 million SHU. One of our favourites, producing large and consistent pods.

At over 1 million SHU, the 7 Pot got its name because it's thought that just one of these chillies is enough to add heat to 7 pots of stew.

The 7 Pot got its name because its thought that just one of these chillies is enough to add heat to 7 pots of stew. Slightly milder than its red and chocolate counterparts.