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. 

Red Habanero, very hot and fruity. Normally available Aug-Nov

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.

100g Mixed Habaneros (a mixture of Big Sun, Fatalii and Paper Lantern Habaneros).

The Trinidad scorpion replaced the Bhut Jolokia as the world's hottest chilli in 2011 when it was officially measured to have a heat of 1,463,700 Scoville heat units.

Bright Orange Habanero, very hot (250,000 SHU) and very fruity. 

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.

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

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. 

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.

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