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Chilli Growing Equipment
Chilli Plants & Seedlings
Extreme Heat Products
Powdered Dried Chillies
Author: Tony Freeman
25 Jul 2014, 10:19
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This variety originates in Peru. About 3 inches long, slightly wrinkled and yellow.
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.
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 - 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.
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.
Hold your own Chilli Challenge with our specially chosen bags of chillies in varying heats.
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.