This medium heat pepper is ideal for the Mexican chilli and salsa lovers. A single plant may yield up to 25,long, glossy orange fruits (up to 11cm long) and can also be used to bring a chilli hum to spicy soups and pickles well for a winter supply in the cupboard! Scoville units / heat level: 10,000 ... Learn More

These 7cm long, finger-shaped fruits are absolutely show-stopping when they turn from green to a dazzling orange, and they 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 brand new, sizeable pepper from Costa Rica, is heavy-cropping and has a most distinctive appearance and very few seeds, being solid and tapering with a slightly wrinkled appearance. When they ripen they begin green, before darkening finally to almost jet black, unlike the more normal purple or brown peppers. This makes then truly striking amongst similar types of peppers. They have a pleasant and lasting level of spiciness, although this can vary between different fruits and levels of ripeness. (100-1,000 SHU) ... Learn More

When fully ripe, these beautiful peppers have a unique fruity, smoky flavour mixed with a moderate to hot level of spice, and could easily be that special ingredient you have been looking for. The small to medium-sized fruits ripen on compact bushy plants which usually reach a height of only 2 feet (60 centimeters) when fully grown, making them perfect pot-plants. (12,000-30.000 SHU) ... Learn More

A very hot pepper indeed, 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 ... Learn More

A very hot pepper indeed, it sits very near to the top of the hot pepper scale, above the Jalapeno, and at between 5,000 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 yellow. Although not quite as suggestive as the red form, it has been given the description of "The Most Pornographic Pepper" by Organic Gardening Magaz ... Learn More

These neat, tear-drop-shaped, attractive pink peppers are perfect for pickling, garnishes and even fresh eating, when you will experience their crispness along with a subtle and gentle spiciness, with fruity flavours reminiscent of a habanero pepper, and sometimes a slight smokiness. Renown for their mild heat, they are perfect for those who prefer a milder chilli flavour. Originating from Brazil, the name translates as "little beak". (500-1,000 SHU) ... Learn More

‘Red Glow’ as the name suggests, is a hotter pepper than its relative 'Orange Glow' with the heat packed into slightly smaller red fruits of 7cm long, with a yield of up to 25 fruits per plant. This pepper can be grown in either the greenhouse or outside in pots, but will require support. The flavour and heat lends itself well to Mexicans dishes, spicy soups and is great for pickling for the winter months. Scoville units / heat level: 27,000 ... 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 ... Learn More

These very attractive small, smooth, rather rounded but cuboid fruit, have large seed cavities inside them. The hollows within these beautiful pillar-box red sweet Italian peppers make them particularly suitable for being stuffed, but of course they can also be eaten as a normal salad item. ... Learn More

A very rare chili from altitude in Peru, with round, oblong, pear-shaped fruits, locally known as an "apple chili", with a remarkable likeness to tomatoes, and an amazing citrusy and juicy flavour! Also known as Manzano and sometimes as 'Gringo Killers', do not mistake this variety for a sweet pepper! Looking also like a miniature bell pepper, its thick-walled juicy pods have distinctive, jet-black seeds. A most distinctive plant, it has hairy stems and leaves, with attractive blue-violet flowers. Originating from Peru, where it thrives at more than 2,500 meters, it is one of the very few ch ... 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

Wow, enormous, heavy, dazzling red, curly-whirly fruits make an astonishing sight when they all ripen together. A stunning compact variety (30-35cm) ideal indoors on a big windowsill or outdoors in summer. Sweet, lightly fruity with a clean finish. The really tasty long pods are produced in abundance held above the foliage, and start out a dark purple, finally turning to shades of purple, oranges and vibrant red all at the same time. (3,000-9,000 SHU) ... Learn More