Chilli Seeds

A mild chilli very popular in Mexican cuisine, this chilli can be eaten fresh, cooked, or powdered. Known as Ancho when dry and Poblano when fresh.

The world’s hottest chilli! The Carolina Reaper leaves all other chillies for dead, with the hottest of pods reaching over 2 million SHU. Not for the faint hearted!

Large chillies that are mild to moderate in heat, the Guajillo is used extensively in Mexican cuisine and features in the iconic Harissa paste, Tamales and Mole de Olla.

Highly popular, the Jalapeno is often the benchmark to which other chillies are compared. Used widely in Mexican cuisine, it can be eaten green or red, and is the base of the famous Siracha hot sauce.

Japan's most commonly used sweet chilli, the Shishito is eaten green and generally fried. Whilst normally very mild, it is thought that about 1 in 10 are much hotter!

A mild chilli with smoky undertones, the Pasilla Bajio is used in the famous Mexican Mole Sauce or otherwise consumed when dried and powdered. Known as Chilaca when fresh, and Pasilla when dried.

A deliciously sweet chilli most commonly eaten green, the Padron chilli has earned its place in tapas bars across its homeland of Spain. A must have for home cooks.

At 300,000 Scoville Heat Units, the Scotch Bonnet Red is a great introduction to the world of very hot chillies, with a distinct tropical flavour beneath the heat.

A former world record holder, the Butch T Trinidad Scorpion chilli is not for the faint hearted! Easily identifiable, thanks to their sharp point that resembles its namesake - a scorpion tail!

One of the most widely used chillies in Thai and Vietnamese cuisine, the Thai Birdseye is small but spicy and belongs in the veggie patch of all chefs and home cooks alike.