Mild Chilli Seeds

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.

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.

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

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.

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.

One of the most popular chillies used for cooking in the US, but seldom found in Australia, the Anaheim is a delicious, mild thick skinned chilli that is best served stuffed and roasted.

One of Peru's most popular chillies, the Aji Panca delivers a flavour profile that is unique and intriguing, that all chilli lovers should try - smoky, mildly spicy, with berry undertones!

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.