Chilli Seeds

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.

One of the oldest Capsicum Annuum chillies in the world, the Chiltepin produces tiny pea size pods whose heat has been described as "arrebatado" - rapid but violent.

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!

A very hot habanero variety that produces bigger and more ribbed fruits; perfect for those who believe that size does matter.

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!

The hottest of the Australian chillies, the Australian Broome delivers a hard-hitting, long-lasting burn, just like the Australian sun!

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.

A chilli from Darwin that loves the Aussie outback climate, the Atomic Top End belongs in the garden of every Aussie patriot!

One of our favourite looking chillies, that delivers versatility - sweet and mild wings, with a moderately hot centre. Highly recommended!

One of the most widely used chillies in Thai and Vietnamese cuisine, the Thai Birdseye is small but spicy and belongs in the veggie patch of all chefs and home cooks alike.