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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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These are a larger variety of the traditional Serrano called Senor - about 3-4", but with the same heat. Used in salsas as a hotter alternative to Jalapeno.
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.
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.
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