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Chilli Growing Equipment
Chilli Plants & Seedlings
Extreme Heat Products
Powdered Dried Chillies
Author: Tony Freeman
25 Jul 2014, 10:19
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Great tasting and odd-shaped variety from the Baccatum species - like the Aji Limon and Aji Red.
In the USA, this is a very popular general-purpose chilli. The plant produces copious conical-shaped 8cm chillies with a heat of about 5000-6000 Scoville Heat Units. Very easy to grow and gives a good supply of red or green chillies for general purpose cooking and fresh salsa.
A similar habit to the Long Slim Cayenne, but the prolific fruits mature to a golden yellow colour. Ideal for drying and tying into strings.
This plant is amazingly prolific and very easy to grow. The crisp, fleshy fruits are up to 11cm in length with a mild heat. The fruits are good for chopping into a stir fry or for frying/grilling whole.
The Jalapeño (Capsicum Annuum) is probably the mostly widely know chilli variety in the world.
This Jalapeño is the variety we grow at the farm from seed we collect from our crop from issolated (netted) plants.
A Thai style hot chilli with long, thin fruits which start off a beautiful shiny black colour and mature to red.
These peppers are traditionally picked immature (usually when about 5cm long) before they have developed any heat. You may have seen the fruits in Spain or in a Spanish Tapas bars; they are usually quickly fried in olive oil and sea salt and served hot.
A real 'peach' of a habanero. The fruits start green/light-purple, then turn dark purple, then to a mix of peach and purple. The plant grows to about 60cm and is very productive.
This is a traditional Mexican salsa chilli; they look like slender Jalapenos, but are a little hotter.
The famous Scotch Bonnet is named for its resemblance to a Tam o'shanter hat. The flavour is similar to other 'Habanero' types and the fruits are used to make hot sauces throughout the Caribbean.