One of the very best red bell pepper for northern gardeners. Blocky, thick-walled, uniform, fruits, with a great sweet flavour, are excellent for stuffing or fresh eating. This American heirloom was featured on the cover of an ancient Harris' Seeds Catalogue. "Outstanding 1934 Introduction. Early and Very Prolific. The earliness and heavy yield make King of the North a variety that will give enormous yields of fine fruit even here in the North. The plants are literally covered with fruit". 68 days from planting out. ... Learn More

An attractive variety introduced from Ecuador producing small bright lemon-yellow crinkled cone-shaped fruit. The peppers are hot but with a slight citrusy taste. Easy to grow and very productive. ... Learn More

The fruits that produced these seeds were grape-sized, almost jet black, with a fiery hot flesh, and came from incredibly expensive, black-leaved F1 hybrid plants. Plants and fruits grown from these seeds will be incredibly variable. So you can take a gamble as about a quarter of these seedlings will have dark leaves and should be selected and you will get some amazing fruits. Grow the green-leaved ones on by all means if you wish, but be prepared for some surprises! ... Learn More

Nosegay is our smallest pepper standing just 6 inches tall, but the Bay Leaf-like leaves and the cluster of tiny peppers produced makes it very suitable for use as an ornamental plant as well. The fruit are medium-hot to taste and often display a range of colours as they mature. ... Learn More

A great tasting orange bell pepper with blocky fruit 3-4inches in size. An early cropper, this variety should produce a good harvest of peppers throughout the summer. ... Learn More

The 7cm long, finger-shaped fruits are show-stopping when they turn from green to orange and can be used for either ornamental or culinary use. These really are quite hot so take care when cooking with them unless you have an iron tummy! Heat level 3-4. ... Learn More

This red Dulce Italiano type pepper produces tasty, high quality, conical shaped fruits. In addition it is vigorous and works exceptionally well under cooler conditions, showing very good resistance to TMV. ... Learn More

Looking for the hottest pepper in the world? Well here it is, the Carolina Reaper. These violent red pods pack the ultimate punch.!! SERIOUS WARNING! These seeds and peppers really are extraordinarily hot. Please take care when handling the fruits, even when planting these seeds yourself. Coming in at an average of 1,569,000 Scoville Heat Units or SHU for short, these pointy-tailed masterpieces will impress. Do you think you have what it takes to grow your very own Carolina Reaper seeds? Very few valuable and scarce seeds available! ... Learn More

A very hot pepper, it sits very near to the top of the hot pepper scale, above the Jalapeno, and at between 10,000 and 20,000 Scoville units of heat, which parallels the famous Serrano pepper in terms of overall pungency. The taste is similar to the bright, crisp taste of the jalapeño, but is just a fraction sweeter. This rather rude and phallic-looking pepper usually grows to between four and six inches long, and ripens from green to a shocking-red, adding even more to the description of "The Most Pornographic Pepper" by Organic Gardening Magazine. Indeed, we were rather reluctant to sell such an offensive-looking thing, and we hope you will forgive us. ... Learn More

This rare, easy to grow, disease-resistant bell pepper produces attractive, 'blocky' fruits that mature into a deep, velvet purple. Adding good flavour and colour to cooking whether it is stir frying, baking or use in salads, it can survive in almost any climate and is resistant to disease. The plant is compact and bushy and gives a good yield early in the season. ... Learn More

A sweet and mild, lobed Italian traditional pepper, with flesh that changes from green to red as it ripens. They often fruit later than regular bell peppers but taste better. They grow to 7-8" and can be eaten fresh or fried. ... Learn More

This unusual pepper is ideal picked when small and green for low levels of heat, because the heat increases as the fruits get larger and continue to mature to red. Also known as the Tapas Pepper, this is excellent added to stir fries. Originally introduced from South America, it produces a mass of small conical fruits, with a long curled pedicle. Play Spanish Roulette! Every batch of 10 or so peppers contains a hot one, and we mean really piquant! Because it is impossible to distinguish the hot pepper from the milder pods, eating a portion of Padrón peppers is popularly linked to the Russian Roulette. (Heat-3) but watch out for the odd one! ... Learn More

Very attractive small cuboid peppers with sweet flavour. Their colour changes from yellow to pillar box red as they ripen. They are suitable for being grown in containers. (70 days from transplanting. Heat-1) ... Learn More

Named for its resemblance to the Scottish Tam o'Shanter hat, most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units. This is really very, very hot, and just for comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000. Fresh bonnets change from green to colours ranging from yellow to scarlet red and taste best fresh, but this thin-walled variety can also be frozen or pickled or even put in olive oil very successfully. They are used to flavour many different dishes and cuisines worldwide, and are especially useful in hot sauces and condiments. (Heat-4) ... Learn More

Named for its resemblance to the Scottish Tam o'Shanter hat, most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units. This yellow form is really very, very hot, and just for comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000. Fresh bonnets change from green to colours ranging from yellow to scarlet red and taste best fresh, but this thin-walled variety can also be frozen or pickled or even put in olive oil very successfully. They are used to flavour many different dishes and cuisines worldwide, and are especially useful in hot sauces and condiments. (Heat-4) ... Learn More