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Chilli Plants & Seedlings
Chilli Growing Equipment
Extreme Heat Products
Powdered Dried Chillies
Author: Tony Freeman
25 Jul 2014, 10:19
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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.
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 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.
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.
This variety originates in Peru. About 3 inches long, slightly wrinkled and yellow.
Bright Orange Habanero, very hot (250,000 SHU) and very fruity.
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.
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
Another classic, medium-heat, American/New Mexican chilli.
A Cayenne-type chilli. This is normally available from late July and is the best source of early season heat.
A chocolate brown variety of Habanero / Scotch Bonnet. Originating from Jamaica, this is one of the hottest Habaneros.