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. 

This is probably the most well known of chillies. Very versatile with medium heat, fruits 3" long.  Ideal for nachos, stuffing for 'poppers', salsas and general cooking.  Normally available Mid July to the end of November.

Another classic, medium-heat, American/New Mexican chilli.

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.

These are larger than normal cherry chillies and very thick fleshed, very much like a plum tomato. These are one of our favourites, hotter than normal cherries, great for stuffing with cheese and a wonderful flavour. Normally available late July to the end of November.

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

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

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.

If you would like to sample some of the chillies we have, or just need a mixed bag of heats and flavours, try this collection of six varieties.

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

The Carolina Reaper has been measured at over 2 million scoville units and is the hottest chilli we currently grow. Take great care when chopping these chillies - gloves are advised.