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. 

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.

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.

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.

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

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

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.

Thin fleshed Habanero type, very hot. Fruits 2.5" to 3" long. Great flavour, red when ripe.

Hold your own Chilli Challenge with our specially chosen bags of chillies in varying heats.

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

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