Fresh Chillies

Normally availale Sep-Nov

Despite all the other challengers you hear about, the Bhut Jolokia is still the official world-record-holding hottest chilli - up to 1.1 million Scoville units! At that heat rating, they are 4 times hotter than the average Habanero or Scotch Bonnet.

As well as a fierce heat, they also have a very distinctive fruity taste. The heat does not explode straight away but builds slowly to a great intensity which lingers for longer than usual.

They are very late to ripen so they aren't normally available until well into September.

Normally availale Oct-Nov

This chilli variety from New Mexico is about 9" long with a mild-to-medium heat. They are used in sauces or to add an extra flavour dimension to meat dishes. They can also be stuffed or chopped into a stew.

2 Fruits per bag, 8-10" long

A great tasting fruit that is used to make salsas. Chop with a couple medium-heat chillies, onion, garlic, coriander and lime juice for a fantastic salsa.

These are thick & fleshy fruits about 6 inches in length. They are ideal for chopping finely into salads, stuffing with cheese or grilling. Normally available Mid July to the end of November.

Recipe:  Just grill, BBQ or fry with a little oil. Turn to roast the pepper on all sides.  Serve hot or hold as a side veg. Watch out for the top (seed end) inch or so - that's were most of the heat is. Tastes similar to sweetcorn.  Great for BBQs.

Heat: MILD to MEDIUM

Flavour: Sweetcorn (when roasted)

Thick & fleshy with a medium heat - about 3 inches long. Picked yellow. Ideal for cooking, salsa or stuffing with cheese. Normally available Mid July to the end of November.

Recipe 1: Finely chop 1 Santa Fe Grande chilli and add to a few chopped fresh tomatoes. Add coriander leaves, lemon juice and salt to taste.

Recipe 2: Slice in half length-wise, de-seed, fill with a strong cheese, and grill.

Heat: MEDIUM.

Flavour: Melon-like.

A Cayenne-type chilli.  This is normally available from late July and is the best source of early season heat. Chop them into curries or Thai dishes

PLEASE NOTE - These chillies are sold GREEN during the early part of the season, and then RED towards the end of the season.

Recipe: Very finely chop and add to your own curry spice mix or lift the heat of a pre-made curry paste.

Heat: HOT 

This is the Spanish delicacy often served in Tapas bars. These are picked immature and green, and usually fried in olive oil and sea salt. Tradition says that one in 30 is a hot one (Please note that we can not guarantee that each pack will contain a hot chilli, nor can we guarantee that there will not be hot chillies in the pack. We do pick what we hope will be mild chillies). Normally available Mid July to the end of November.

Recipe:  As a starter, half-a-dozen fruits per person. Heat a heavy frying pan with a little oil, throw the peppers in (with stalks on) and keep them moving to blister and soften on all sides. Sprinkle with sea salt, and serve immediately - just pick them up by the stalk and enjoy! Also good for the BBQ.

The number of fruits per 500g will vary with the season between about 30 and 60.

Heat: MILD, mostly!

Flavour: Pea and Sweetcorn, lovely! (when roasted)