Chilli Seeds

The hottest of the habanero family, the Chocolate Habanero has their famous fruity flavour but also has a smoky and earthy flavour not offered by other habs! Also known as Congo Black.

One of the hottest chillies there is, the Douglah Chocolate 7 Pod deserves a spot in the garden of all super hot chilli enthusiasts. Nutty and earthy in flavour, and sure to burn at 1.5million SHU.

One of the best loved chillies, the red habanero was once the world's hottest chilli. It has a clean and intense heat, and sweet flavour and aroma.

A unique ivory coloured chilli that has the characteristic habanero heat and flavour; perfect for the gardener that wants a colourful veggie patch!

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.

Highly popular, the Jalapeno is often the benchmark to which other chillies are compared. Used widely in Mexican cuisine, it can be eaten green or red, and is the base of the famous Siracha hot sauce.

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.

Known as Bola in its raw state, and Cascabel in its dry state, this mild chilli is most commonly consumed when dried and powdered when it takes on a woody, nutty and smoky flavour.

Thought to be the juiciest of all chillies, the Tabasco is famed as the main ingredient in the well known hot sauce that goes by the same name.

A less common Thai Variety seldom available outside Thailand, the Thai Phrik Khii Nuu is a larger birds eye style chilli with downward growing pods. It is used extensively in Thai cooking.