Mexico

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.

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.

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.

One of the most popular Mexican chillies, the Serrano is commonly used in place of the Jalapeno by those wanting a bit of extra spice.

Similar in appearance, taste and heat to the better known Jalapeno, but thought to be more intensely flavoured with smoky undertones, making it a favourite for chefs and home cooks.

One of the most decorative of all chilli varieties, the Firecracker Piquin produces erect growing and multi-coloured pods, that are both spicy and fruity.

Delight your eyes as much as your tastebuds, the Twilight Rainbow is a striking plant that produces pods that turn from purple to white to yellow to orange and mature to red.

A milder version of the Cascabel, the Catarina chilli is most commonly dried and powdered, and has a woody, nutty and smoky flavour.

Known as Bola in its raw state, and Cascabel in its dry state, this mild chilli is most commonly consumed when dried and powdered when it takes on a woody, nutty and smoky flavour.