If you're going to sow only one pea, sow Pea 'Hurst Green Shaft'. A sweet-tasting, wrinkle-seeded, tall, super heavy-yielding variety, with long, 4-5 inch pods, with 9-11 peas in a pod, and double podded too, and it resists downy mildew and fusarium wilt. ... Learn More

A popular old favourite variety of second early/maincrop pea, Kelvedon Wonder, produces pods with up to 8 tasty wrinkled peas inside. It is resistant to Pea Wilt and tolerant to Downy Mildew and can be succession sown from March to July but is versatile enough to be sown in November, in well-drained soil, for an early harvest. ... Learn More

An award-winning mangetout sugar pea which produces pods in clusters of two rather than the usual one. Consequently, a very heavy yielding variety with good disease resistance. The sweet, crunchy pods are ideal for use in stir-fries. ... Learn More

A purple podded snow pea variety producing attractive, flat, purple pods with good flavour. Very slow seed development and are often used in stir fries. Resistant to Powdery Mildew. Can be sown from March to June (or in November if overwintering). ... Learn More

These excellent fertile seeds were harvested from locally grown Conference Pear fruit trees, which produce one of the very best eating and storing pears. Important, you may not grow absolutely identical pears from these seeds, as fruits produced may vary in size, sweetness and taste greatly, but you should certainly get a lovely new cultivar, as new varieties are produced by growing large numbers of seedlings and choosing the best. Most seeds in the original fruits are hollow, and thus infertile, with very few fat fertile seeds being produced, and these have been selected individually. ... Learn More

Akabare Khursania is a very rare variety originating from Nepal and Sikkim in India, where it is also known as Dalle Khursani. Resembling cherries, (which can sometimes elongate), the fruits have a distinct aroma and distinctive high flavour, precisely why they are so famous. Indeed, the aroma itself should make you salivate, the name Akabare Khursani translating to 'King of chillies'! Belonging to the family of one of the hottest chilli peppers in the world, this special pepper, native to Sikkim, was rightfully awarded a GI tag. (This identifies prize-winning peppers produced in the Malabar ... Learn More

The most-attractive, gently-folded Bahamian Goat fruits start off green before ripening to a most attractive orange-peach colour. Having been originally bred from Capsicum chinense, this hot chili pepper produces an impressive crop of very hot chili fruits! 200,000 TO 450,000 SHU......so VERY hot! Treat with care! ... Learn More

This tall, vigorous hot pepper produces many glossy, tapering fruits (up to 5cm) and can be grown either in the greenhouse or outside in pots. It has a wide range of culinary uses but is especially used for making hot sauces, hence its name! It compliments all meats and vegetable based dishes and is especially good for pickling for the winter months. Scoville units / heat level: 100,000 ... Learn More

This sweet Paprika variety of pepper produces an abundance of bright 13cm long red fruits and is the traditional pepper used in hungarian goulash and many other dishes as a dried powder. Plants produce on average 20 plus fruits and can be grown both in the greenhouse or outdoor in pots. Scoville units / heat level: 0 Average fruits per plant: 20 plus Plant type: indeterminate (needs support) Maturity: mid Production: greenhouse and outdoors in pots and field Culinary use: Dry fruits into sweet powder for Goulash and soups. ... Learn More

An excellent hot chilli that is both edible and ornamental. "Balls of Fire" is a compact variety that is early to mature with a multicoloured effect of white, orange and then, mature red fruits. Great to eat whole in salads or to pick and slice for general use. Scoville units / heat level: 20,000 ... Learn More

This extremely attractive, early-fruiting sweet pepper is very high yielding, with large, thick-walled, square-shaped fruits which start off green and turn fiery red. They are perfect for growing either in a greenhouse or in a sheltered position outside. F1 seeds. ... Learn More

This rare and most attractive old Indian variety, which unfortunately produces very few seeds indeed, was named the world's hottest chilli pepper in 2007. With a rough, dented skin in vibrant shades of orange and red this pepper is perfect for making pickles and adding spice to oriental dishes, and is also known for its medicinal value for stomach ailments. ... Learn More

Capsicum annuum 'Bird's Eye,' commonly known as Bird's Eye Chili or Thai Chili, is a fiery and compact pepper variety celebrated for its intense heat and culinary versatility. This small chili pepper is native to Southeast Asia and has become a sought-after ingredient in global cuisines. The Bird's Eye Chili, with its conical or cylindrical shape, reaches a modest size of 1 to 2 inches (2.5 to 5 cm) in length. Its vibrant red hue, especially when mature, adds visual appeal to the plant, creating a striking contrast against the bright green foliage. With a heat level ranging between 50,000 t ... Learn More

With a great fruity tang, and it's not too hot, this rare little beauty originates from South America. It is named from its winged shape resembling the flaps on a Bishop's Crown, which are milder and fruitier than the main medium heat part of the chilli (5,000-15,000 SHU). Ripening from light green to apple red, this beautiful ornamental variety crops and ripens later than the majority of other chillies, hence its nickname ‘Christmas Bell’. ... Learn More

This early fruiting (in UK conditions) hot pepper produces 30-50 distinctive fang-like fruits, which are about 6cm long and change colour from dark green to purple to red but can be harvested at the dark purple stage. The flavour is like a cayenne pepper and can be chopped for cooking or dehydrated and ground into chili powder. It has a score of 71,500 Scoville units so is hot but not extreme. ... Learn More