This new hot pepper from Peru produces green fruits that ripen to a dazzling luminous yellow. The attractive, glossy, citrussy lemon-flavoured pods have several culinary uses ranging from being eaten fresh, added to salsas or even being dried. ... Learn More

Extremely productive plants are loaded with small, rounded, thick-walled peppers, ripening from creamy-white to red, and with a mild flavour that is a wonderful combination of slightly warm but sweet and tangy. (75 days from transplanting. Heat-1) ... Learn More

This rare 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

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

A most attractive, rare and ornamental heavy cropping pepper with lovely purple flowers, producing delicious flavoured, ornamental black fruit which resemble mussels, and which ripen to red. (75 days from transplanting. Heat-3) ... Learn More

A very, very high yielding, dwarf heirloom plant absolutely dripping with big clusters of small, crunchy fruits that look just like carrots but have a spicy, fiery bite! Perfect for containers or greenhouse. (75 days from transplanting. Heat-4) ... Learn More

One of the world's hottest peppers, this one must be eaten or even handled with care, measuring from 50,000 to 250,000 on the Scoville scale. Whilst the heat is intense, it is not very enduring, and referring to this, in Mexico, the heat of the Chiltepin is called arrebatado meaning rapid or violent. As it ripens it progresses from green through black, and finally to red, and is sometimes called the "mother of all peppers" because it is believed to be the oldest form of Capsicum annuum. ... Learn More

The Fatalie scores near record-heat on pepper heat scales and even beats most Habaneros. The golden yellow fruits, containing very few seeds, grow to 3 inches long and have a strong citrus-like flavour beneath their searing, intense heat. A wonderful choice if you want the heat of a habanero but have trouble getting them to mature in your garden or green house. The Scoville Food Institute lists the Fatalie as the world's sixth hottest pepper with Scoville units ranging from 125,000 ~ 325,000 units. They originate from the Central African Republic. Fruits 90 days. ... Learn More

These plants with distinctive variegated creamy white and green leaves, grow barely 2 feet tall making them ideal to grow in containers. The short, pointed pendant, spicy fruits, which mature a deep red colour, become mellower when cooked or they can be dried to make chilli powder. ... Learn More

An attractive medium-hot pepper from the Republic of Georgia. The plants grow to 24 inches tall and produce heavy crops of long thin peppers up to 8 inches in length which resemble tongues of fire. Excellent for use in salsas. ... Learn More

A late, golden-orange, lobed, Italian traditional pepper. These typically grow to 7" in length and their flesh is sweet and mild. Can be eaten fresh or fried. (Heat=0) ... Learn More

Large, attractive golden-yellow sweet peppers from Italy - can grow up to 8-9 inches long tapering to a point. The flesh is quite thick with a thin tender skin. Can be used for frying, roasting and eating fresh. ... Learn More

Habanero peppers first originated in Amazonia Brazil before spreading north into Mexico and the Caribbean, where they are used in local dishes and sauces today. The fruits mature from green to their final chocolate brown colour at maturity and are typically 3-5cm long. The fruit walls are quite thin and have a fruity/citrus almost aromatic flavour although devilishly hot, with up to 350,000 SHU (Scoville units. ... Learn More

Habanero peppers first originated in Amazonia Brazil before spreading north into Mexico and the Caribbean, where they are used in local dishes and sauces today. The fruits mature from green to their final white colour at maturity and are typically 1.5cm and 2cm long. The fruit walls are quite thin and have a fruity/citrus almost aromatic flavour although devilishly hot, with up to 350,000 SHU (Scoville units). ... Learn More

Habanero peppers first originated in Amazonia Brazil before spreading north into Mexico and the Caribbean, where they are used in local dishes and sauces today. The fruits mature from green to their final orange colour at maturity and are typically 3-5cm long. The fruit walls are quite thin and have a fruity/citrus almost aromatic flavour although devilishly hot, with up to 350,000 SHU (Scoville units. ... Learn More