Chilli Seeds

A heavily fruiting Mexican variety, whose pods range from 5,000 to 50,000 Scoville Heat Units, making it a bit of a mixed bag!

This uniquely coloured chilli is similar in heat to the popular Jalapeno, and is best consumed fresh. It's name unsurprisingly translates to 'pale' or 'blonde' chilli.

One of the hottest chillies in the world, the Trinidad Moruga Scorpion Chocolate deserves a spot in every hot chilli enthusiasts veggie patch. Even hotter than the Moruga Red in our opinion.

It might be a fraction milder than the red and chocolate Moruga Scorpion, but this yellow variety is still a super hot chilli. It's striking colour makes it perfect for sauces and spices.

A former world record holder, the Butch T Trinidad Scorpion chilli is not for the faint hearted! Easily identifiable, thanks to their sharp point that resembles its namesake - a scorpion tail!

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

A mild and sweet Japanese variety, the Fushimi chilli is most commonly consumed when immature and green.

Japan's most commonly used sweet chilli, the Shishito is eaten green and generally fried. Whilst normally very mild, it is thought that about 1 in 10 are much hotter!

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

Considered one of the tastiest NuMex chillies, the Joe E Parker is a mild chilli able to be eaten straight off the plant, but also great for roasting and stuffing.