A large broad pepper tapering to a point, up to 6 inches long with a mild heat. Revered for its quality as a stuffing pepper. Stuff it with meat, cheese, rice or vegetables then bake them. Very popular in the USA and Mexico. Traditionally cooked green.

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.

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. 

A Cayenne-type chilli.  This is normally available from late July and is the best source of early season heat. 

This variety originates in Peru. About 3 inches long, slightly wrinkled and yellow. 

This variety originates from Peru. About 4 inches long, yellow then red. They are medium to hot with a distinctive citrus taste. Good in light dishes such as fish or chicken. We sell these chillies 'yellow' in the early season and red later in the year. The citrus flavour is also very nice in a fresh salsa.

Recipe1:  Chop 1 Aji chilli very finely and sprinkle into a chicken stir-fry and cook-in for a few minutes.

Recipe2: Salsa - Chop 1 Aji chilli very finely and add to chopped tomatoes, chopped coriander leaves and a squeeze of lemon.

Heat: MEDIUM to HOT 

Flavour: Lemon

Another classic, medium-heat, American/New Mexican chilli - also know as the California or New Mexico pepper.

A large yellow variety of Habanero / Scotch Bonnet. Fleshier and more waxy than the thinner fleshed Orange Habanero.

The Bhut Jolokia was the first chilli to be measured at over 1 million Scoville units - the first of the 'super' chillies. At that heat rating, they are 4 times hotter than the average Habanero or Scotch Bonnet.

Native to Hungary and Bulgaria, this thick-fleshed, medium to hot fruit is 8cm long, 1.5cm wide and ripens to a glossy orange.

Heat: MEDIUM to HOT.

Another classic, medium-heat, American/New Mexican chilli - also known as the California or New Mexico pepper.

A chocolate brown variety of Habanero / Scotch Bonnet. Originating from Jamaica, this is one of the hottest Habaneros.