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Cheap Postage on Seeds
UK 1st class dispatch just £1.25 on chilli seed orders, regardless of number of seed packets.

Free Chilli Book RRP £2.95
When you buy three or more packets you'll get a copy of The Little Book of Chillies. This 56 page guide will whet your appetite whilst your plants grow. Tips on planting, growing and preserving.

Fresh Chilli Seeds
World of Chillies provides only high quality chilli seeds, which come hermetically sealed in foil packets for freshness. This ensures a high germination rate.

Great Savings
World of Chillies have carefully put together four chilli seed collections which could save you up to 50% on buying the seeds individually!

Loads of Varieties
World of Chillies have selected around 75 of the best varieties of chilli, be that for their extreme heat, productivity, growing habit or looks. Carefully categorised into 'World's Hottest, 'Fire Chillies, 'Classic Chef's' and 'Hot Ornamentals', it should be easy to find the right chillies for you.

Big Strong Chilli plants (approx 10cm tall) dispatched from mid March, Pre-orders taken now

Bhut Jolokia

Bhut Jolokia Seeds
£2.95 for 10 seeds.
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Discover The Sweet Pain Of The Bhut Jolokia

Once upon a time the habanero chilli was the hottest thing on earth. Not any longer; the new champion is a little chilli pepper from Assam known as the Bhut Jolokia. Rated at nearly 1 million on the Scoville scale of chilli pepper heat, the Bhut Jolokia cleanly beat out the former champion habanero at nearly double its heat, making it the new representative of hellfire in cooking.

For those that might be curious, the Scoville scale was originally designed to measure the sugar-water dilution that was needed to nullify the heat in any pepper. Advances in cooking technology now allow us to separate the different compounds that are present in the peppers and supplies the heat when eaten. There are two main compounds recognized as a primary source: mustard oil, which provides the kick in wasabi and horseradish and capsaicin, which is found primarily in chilli peppers. Wasabi might clear your nasal passages and sinuses with its cloying heat but capsaicin is the fire that burns your stomach, throat, tongue and mouth.

Once the Scoville scale became the accepted measurement, the testing of all the legendary peppers available revealed some surprising results. Jalapenos, thought to be intolerable by the average diner, came in at a rather cool 2500 to 8000 on the scale. The Red Savina Habanero was the next legend to be dethroned, when it was discovered that it only measured out at 350,000 to 580,000, compared to the reigning king, which weighed in at an astounding 1,041,427 on the Scoville scale.

The Bhut Jolokia has actually been around for centuries, and believed to have originated in Assam, India. Tracking its development takes us to Pakistan and Sri Lanka, but it only made it to the western world at the turn of the millennium. It was in September of 2000 that it was first thought to be the hottest pepper in the world and foodies everywhere began to develop recipes to deliver that sweet hellfire to the masses.

Also known by Naga Jolokia, Naga Morich, Oo-Morok, Raja Mirichi, and Nai Miris, likening its sting to that of the deadly cobra, this pepper is not for the faint of heart. It offers up a unique flavour when added in small amounts to dishes that can be prepared with any variety of pepper, as well as delivering a volcanic amount of heat. It is also relatively easy to grow, discounting critics that it is too difficult for the average gardener to handle.

Germinating chilli seeds actually only requires two main ingredients: heat and moisture. Bhut jolokia requires a higher temperature than your average jalapeno, but the same high moisture level that any chilli pepper requires to germinate. Any tray of seeds will require a constant level of heat to germinate and grow, but once you have it, you will have a volcanic garden to treasure. Just be careful when handling this hotshot; wear gloves at all times and eye protection, because the steam can be painful to deal with, and that does not include the seeds!

Naga Morich

Naga Morich Seeds
£2.95 for 10 seeds.
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How To Grow The Naga Morich Pepper Successfully

Chilli peppers have been a major part of nearly every culture’s cuisine for centuries. Especially in Asian cuisine, where curry and peppers such as the Bhut Jolokia and Naga Morich have been staples in nearly every dish that can be considered spicy. The availability of these peppers in regions like India, Pakistan and Sri Lanka have also boosted their economies, especially since the western world has now embraced these volcanic little demons.

The cost of importing the dried, powdered and fresh versions of the Naga Morich and other exotic peppers can get prohibitive after a while, but they are so addictive that many will go broke than give up their favourite deliverers of pain. That said, many of you might want to try growing your own, just to see if you can get them to deliver the same amount of heat at home as they do in the wild.

Also known as Bhut Jolokia, the Naga Morich pepper is the current reigning champion in the Guinness Book of World Records as the hottest pepper on earth. It germinates quickly, and can yield a lot of peppers per planted section, if treated well. It thrives in hot outdoor settings, but will also adapt well to growing in containers, if necessary, and work well in USDA zones 5 through 12.

To begin, you will need a seed warming mat, trays, unfertilized potting soil, and a quantity of the pepper seeds. Fill each compartment of the seed trays with the unfertilized potting soil. To be safe, the soil should have also been sterilized before packaging, meaning that it has been radiated to remove fungus, mould and bacteria.

You will need to poke a hole of around ¼ of an inch in each compartment using a pencil. Insert one seed per hole, covering the holes with more soil. You will need an environment that maintains a constant temperature of between 80 and 85 degrees Fahrenheit. If need be, use a seed warming mat. Water until the soil is moist, and continue watering every three to four days, or whenever the top layer is dry.

Make sure that your seed trays are getting direct sunlight as much as you can, once the sprouts have broken the top soil. If you live in an area where the average temperature outside is at least 80 degrees during the day, you can place the trays outside, for an hour to start. Increase the time outside until it reaches a full day by the end of the week.

At this point, you should have some viable seedlings that you can plant outside. You will need a location that receives direct sunlight and has well-draining soil for your Naga Morich plants. Plant them four inches deep, 36 inches apart. Water daily when the top soil is dry, and never let them get soggy. Before long, you will have a volcanic garden of your very own. Think of all the dishes you can experiment with, once they grow big enough to harvest.

Habanero

Habanero Seeds
£1.45 for 12 seeds.
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Savour The Heat of The Habanero

The habanero pepper used to be the top dog when it came to being the hottest chilli. Finally bested by the Bhut Jolokia a few years ago, it still has its fans all over the world, who relish the sweet pain it delivers on a regular basis.

It is thought to have originated in the Yucatan Peninsula, as well as its coastal regions. Once it was discovered by Spanish explorers, it spread rapidly across the known world, helped in part by the large spice trade at the time. Early traders mistook its origin as China, and named it the ‘Chinese Pepper’. The current name is derived from Havana, a port where trade in the pepper thrived and made many of its founders wealthy men.

Today, the habanero is widely cultivated in the Yucatan, all across South and Central America, and in the United States, especially in Texas, Idaho, and California. Its heat, nearly citrus-like flavour, and very flowery aroma have made it one of the most popular chillies in the world, and it is a staple in South American and Mexican food recipes. They are regularly placed in bottles of tequila and mescal and allowed to age, creating a spicy drink with a nasty kick.

The habanero thrives in hot climates. It needs a good morning sun, and the soil should have a PH level of around 5 to 6, slightly acidic. It should be watered only when the top soil is dry to the touch. If it is over watered, it will produce bitter peppers. They make excellent candidates for a foodie container garden.

The habanero is considered to be a perennial flowering plant, and with proper care and growing conditions, it will produce flowers and fruit for many years to come. As long as the conditions are favourable to the plant, it will keep producing a bumper crop of peppers every season.

There is a dark brown version of the Habanero, called black habanero, that is thought to have been cultivated thousands of years ago. Seeds carbon dated to being nearly 7000 years old were found in ruins all over the Yucatan Peninsula, and it has a most unusual taste. The smallest sliver of it can dramatically change any dish, and gourmets treasure it for both the heat and its unusual flavour.

The seeds of the black habanero take considerably longer to grow than the parent plant, but it is definitely worth the wait. Dried forms can be reconstituted easily in boiling water, and then added to mixes. It can be stored indefinitely in dried and powdered form. It has an exotic, almost cocoa-spice flavour that unleashes a slow-growing heat that has to be experienced to understand it.

Jalapeno

Jalapeno Seeds
£1.45 for 12 seeds.
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Jalapeño Chillies- For Those Who Like it Medium Hot!

One of the most popular chillies among those who like their food hot and spicy is the Jalapeño (pronounced ha-la-pen-yo). It is a medium sized, medium to hot chilli pepper, and can be eaten when either green or red (the latter being at the fully ripe stage). Named after Xalapa (also spelt Jalapa), in Mexico, where it originated, the Jalapeño is still grown mainly in Mexico and is also widely grown in Texas, USA.

What Causes the Heat Factor in Chillies?

The heat in chillies (members of the capsicum family) is produced by capsaicin, a chemical compound that is found in the highest concentration in the pith or membrane, surrounding the seeds. Capsaicin causes a hot or burning sensation in the stomach which is something anyone who has eaten chilli peppers is familiar with. Interestingly, birds do not experience the same sensation. Birds can happily nibble at the hottest chillies without feeling the heat at all. In fact, the distribution of capsicum seeds is helped by birds. Birds eat up capsicum seeds but do not break them up, and therefore whole seeds are passed out of the bird’s body in their waste product. Mammals, on the other hand, chew their food, which tends to destroy the seeds in the process. Many scientists have therefore concluded that the capsaicin has developed in plants because it helps prevent the seeds being eaten by mammals. Interestingly, a similar discomfort in mammals is caused by tarantula venom!

How Capsaicin works as a Pain Killer

When capsaicin comes into contact with the mucous membranes, such as those inside our mouths, it produces a burning effect. It has the same effect on skin when applied in high concentrations, and is used in medicine to help combat pain. This is thought to work because when the nerves sense the burning sensation, they can become overloaded by it, and fail to report pain generally for a period of time. Other uses in medicine include possible reduction in cancer tumours, heartburn and circulatory problems, and treatment of ear infections. There are ongoing studies into how and why capsaicin might work in various ways in the medicinal field.

Experiencing the Power of Capsaicin

The power of capsaicin is easily experienced when eating a particularly hot chilli, such as Naga Morich, Bhut Jolokia, or ghost chilli, but these are among the world’s hottest chillies, and best avoided by most of us.
Jalapeños, on the other hand, are only in the medium to hot range; they do differ, though, depending on how they are grown and prepared, so it’s always best to try a small amount first! This chilli is used in a number of recipes that most of us would be happy to eat. These include stuffed jalapeños -usually stuffed with meat, poultry, seafood and sometimes cheese - and eaten either cooked or uncooked, jalapeño poppers (stuffed with cheese and coated in breadcrumbs, then fried) and chillies toreados (jalapeños fried in hot oil till the skin blisters).

Perhaps best for first-time chilli eaters, though, are Texas toothpicks, where the chilli is cut into thin strips, breaded and deep fried in hot oil. It’s very easy to moderate the amount one eats this way!

Scotch Bonnet

Scotch Bonnet Seeds
£1.45 for 12 seeds.
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Scotch Bonnet

The Scotch Bonnet pepper is a variety of peppers. It is the same species as the habanera pepper and is one of the world's hottest peppers. It is found mainly in the Caribbean Islands. It can also be found in the Maldives Islands and Guyana. The Scotch Bonnet pepper is named because it resembles a Tam o'shanter hat. On the Scoville scale, they have a heat rating of 100,000-350,000 Scoville units compared to the jalapeno pepper which has a heat rating of 2.500-8,000 Scoville units.

These peppers are used around the world, to flavor many different dishes and cuisines including chili. The distinct flavor gives jerk dishes, such as pork or chicken, and other Caribbean dishes their own flavor. It has an apple-and-cherry tomato taste. The fresh, ripe Scotch Bonnet peppers change from green to colors ranging from pumpkin orange to scarlet red. With the ripe peppers, you cut out the seeds to save for other culinary uses and cultivation.

When you are working with these hot peppers, remember to keep your hands away from your eyes or any part of your skin that is sensitive. Even washing your hands after handling the peppers may not be enough to get the all the capsaicin off your hands. The capsaicin is the volatile oil in the fruit that makes it hot. It might be advisable to wear disposable gloves when working with these peppers.

As with other hot peppers, it does not kick in right away. This very hot pepper has the kick of a mule and keeps kicking as it goes down. It is advisable to have a glass of milk on hand to drink, as the milk will neutralize the heat of the pepper. If you like hot chilis, then you need to add one of this world's hottest chili's to the dish.

Some of the other names this pepper is known by are goat peppers, Bahama Mama, Jamaican Hot, and Scotty Bons. You can use this pepper to turn boring dishes into phenomenal dishes with a chili pepper flavor. If you want to increase the heat of the Scotch Bonnet pepper, just chop it up and put it all in the dish, including the seeds and the innards. For something different, you can try roasting these peppers.

If you find yourself with too many peppers to use you can always pickle or preserve the chili peppers. If you are going to pickle the peppers, make sure that they are washed and dried. Then place them in the sterilized jars. If you do not want to go to all that trouble, then you can freeze them. You do not have to cook your peppers before freezing them, but you can peel them if you want too. The skins will come off easily after they are thawed if you just want to wash them and put them in freezer bag. You can freeze them whole or chop them before freezing. You can also dry them and grind them to use in your dishes.

Rocoto

Rocoto Seeds
£1.65 for 12 seeds.
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Rocoto Peppers

This pepper is native to Central and South America and the real name is Capsicum Pubescens. It is a variety of the genus Capsicum pepper and nightshade family. This pepper plant has hairy leaves, which is how the second name component came to be. It means hairy. The fruits are referred to as Rocoto. When the pepper plant reaches an advance age, and the roots lignify quickly, they call it tree chile. One notable feature of the Rocoto peppers is the plants ability to withstand cooler temperatures than any other pepper plant.

They can grow as shrubs or as climbing plants. They can grow relatively quickly into four-foot woody plants. These plants can live up to 15 years, which can give them a tree-like appearance. The plant, at first, will branch at the height of 30 cm and forms a bushy appearance as it forms while growing. There may be a purple discoloration on some of the branches. The leaves of the Rocoto pepper bush have a 5-12 mm long petiole and a blade ovate to 2.5-4cm wide and 5-12cm long. The base is wedge shaped with tapering at the top.

The walls of the Rocoto pepper are thick like a bell pepper. In Bolivia, it is known as the Locoto pepper, and it is among the oldest domesticated peppers. It is thought to have been by the Incas as long as 5000 years ago. A small yellow variety is commonly found in Mexico and the Caribbean. The small red variety grows in Bolivia and the large red variety grows in Peru. The Rocoto peppers are natives to the Andes Mountains.

At first, the plant will form blue or purple flowers. They will appear as singles or pairs on the shoots. When the flowers fall over the peppers appear. It will take 60-90 days for the peppers to mature. The seeds of this particular pepper is black, not the normal white as in all other peppers.

If you decide that you want to grow some pepper plants, remember that for the seeds to germinate, they need to be warm. One method to keep them warm is to sit your pot, or potting tray on the heating pad. Make sure that you keep it on the low setting. The soil needs to be around 85 degrees. In addition, you need to plant early in the season. If you want to plant them in the garden, you can do so when the plants have three leaves. To avoid shocking the plants, you should leave them outside during the day, and then bring them back inside at night. After 2 to 3 weeks of this routine, they are ready to be planted in your garden.

If you are going to grow the plant inside, make sure that you have a pot big enough so you do not have to transfer the plant often. Make sure that you keep your plants, inside and out, well hydrated.

Bhut Jolokia Hot Pack

Dive into our sophisticated range of chilli flavours, heat levels, shapes and sizes...

The Hot Tin

Dare you try the hottest chillies in the world? At over a million Scoville Heat Units...

All New Spice Packs

Spice mixes to add aromatic and complex flavours to your meals with the utmost of ease.

Classic Chef's Chilli Seeds

Below you will find a list of a range of classic chillies from across the world. All the seeds are available in single packets and most are also included in one of the World Of Chillies seed collections. All seeds come hermetically sealed and attractively packaged in fully labelled foil packets.

Buy 3 packets of seeds or more in the World of Chillies Shop and you'll receive a free copy of the Little Book of Chillies - a 56 page introduction to the world of chillies.

Golden Aji Chilli Seeds

The Golden Aji is a variety of chilli coming from the lowlands of Peru, where Aji literally means 'chilli'. It is a popular chilli for its distinctive fruity flavour and gorgeous colour that imparts itself into food it is cooked in. Golden Aji is fairly large chilli plant which is relatively cold-tolerant. Golden Aji pods grow to around 10cm and are pretty hot at around 100,000ScU.

Sow in UK Feb - April for crop this season.

Price £1.75 - 12 seeds

Anaheim Chilli Seeds

Tall, high-yielding plants are named after their area of origin, near L.A. Smooth, thick-skinned pods have two separate cells. A good stuffing chilli that freezes well too. 1,000ScU.

Sow in UK Feb - April for crop this season.

Price £1.65 - 12 seeds

Ancho Chilli Seeds

A type of Mexican Poblano; large, glossy, heart-shaped pods that mild and aromatic. They are used green for stuffing and dried to dark brown for use in Mexican moles. 1,500ScU.

Sow in UK Feb - April for crop this season.

Price £1.65 - 12 seeds

Antillais Caribbean Chilli Seeds

Red fruiting Scotch Bonnet with quite large globular shaped fruits, 5 x 3 cms. Used for cooking and ideal for sauces. Extremely pungent and strong aroma.

This is an extremely hot chilli, packing a punch at 300,00 scoville units in fruits about 2 inches in length which start out a brilliant lime green, maturing through orange to red. Fruits are borne on a medium sized plant, around 70cm to 90cm with a very open habit.

Sow in UK Jan - Early March for crop this season.

Price £1.65 - 12 seeds

Bangalore Torpedo Chilli Seeds

The Bangalore Torpedo is native to eastern India. Long thin fruits reaching 12cm that drop like pendants from the plant, maturing from light green through to red and becoming hotter and hotter as they do. A very pretty, classic chilli that matures quickly in 90 – 100 days.

Sow in UK Feb - April for crop this season.

Price £1.65 - 12 seeds

Bishop's Crown Chilli Seeds

Bishop's Crown chillies are a very unusual-looking variety of chilli originating in Barbados. Chilli pods resemble, yes you've got it, a Bishop's hat with their three distinct sides.

These chillies are also sometimes known as 'Fryer's Hat' chillies and 'the Christmas Bell'. The wings of the pods are mild and sweet-tasting but the centre of the chilli pods have some heat.

Sow in UK Feb - April for crop this season.

Price £1.75 - 12 seeds

Cayenne Chilli Seeds

Cayenne chillies are the classic chilli - the colour and shape you'd probably go for if you were asked to draw a chilli; long, red, tapered pods. Cayenne is the capital of French Guiana in Southern America and that's where these chillies originate.

Today, there are literally hundreds of Cayenne Hybrids around the world. They are easy to grow, quite cold tolerant and have good heat and flavour. Chillies get to 40,000 - 50,000ScU.

Sow in UK Feb - April for crop this season.

Price £1.50 - 12 seeds

Cayenne, Golden Chilli Seeds

Cayenne chillies are the classic chilli - the colour and shape you'd probably go for if you were asked to draw a chilli; long, red, tapered pods. These are obviously a golden version which put a great colour into food.

Cayenne is the capital of French Guiana in Southern America and that's where these chillies originate. Today, there are literally hundreds of Cayenne Hybrids around the world. They are easy to grow, quite cold tolerant and have good heat and flavour. Golden Cayenne chillies are considerably hotter than the standard variety at 70,000-80,000ScU.

Sow in UK Feb - April for crop this season.

Price £1.65 - 12 seeds

Chi Chien Chilli Seeds

Chi Chien is a highly ornamental chilli from China, producing a profusion of pungent and flavoursome pods that stand proud in little clumps on the plant. Pods are around 8-10cm and fairly thin-skinned. Their quite distinctive flavour is perfect for Szechuan dishes and all Chinese food.

Sow in UK Feb - April for crop this season.

Price £1.75 - 12 seeds

Chilli de Arbol Chilli Seeds

AKA the Mexican Tree Chilli, so called because of its woody stem and impressive size. The Tree Chilli produces some very distinctive pods with an earthy flavour and some serious heat.

They are prized in their native Mexico for both these properties as well as the fact that of all chillies, they keep their rich red colour the best once dried. For this reason they are often used decoratively as well as in the kitchen.

Sow in UK Feb - April for crop this season.

Price £1.75 - 12 seeds

Hungarian Hot Wax Chilli Seeds

This is a popular`Yellow Wax' type, proved to be prolific and easy to grow. Fruits start out a pale yellow as they grow long and tapered with a gorgeous waxy appearance. They then turn orange and red at maturity. The Hot Wax originates in Hungary and is sometimes known as the Banana Chilli. Use fresh in salads or sauces or pickle to preserve. 10,000ScU

Sow in UK Feb - April for crop this season.

Price £1.65 - 12 seeds

Habanero Chilli Seeds

Next on the list, the traditional Habanero chili has a Scoville rating of up to 350,000 ScU. The name Habanero is Spanish for from Havana.The pepper is used in cuisine throughout the Yucatan. This popular hot pepper has fruits which are small and wrinkled, measuring 3.5-6cm long and 2.5- 4cm wide and ripen from green to light orange.

Sow in UK Jan - Early March for crop this season.

Price £1.65 - 12 seeds

Hy Hot Chilli Seeds

One of the best medium thick cayenne varieties for yield and quality. This variety is from Hong Kong with its thick flesh with waxy skin tapering to a point with a very high percentage of straight fruits. The fruits are pendant setting and ripen from green to bright red on highly decorative plants. 50,000 SHU

Sow in UK Feb - April for crop this season.

Price £1.75 - 12 seeds

Jalapeno Chilli Seeds

Although the Jalapeno no longer figures in the hottest 10 chillies in the world, it still packs a punch if you eat enough of them. The Jalapeno is the chilli of choice for chilli eating contests in the USA and its unique flavour is ubiquitous with Mexican cooking.

The Jalapeno is a very high yielding plant, growing up to a metre under cover and producing a profusion of flowers and short, blunt, conical fruits. The chillies are often picked and used green, but will ripen through to red. 5,000ScU

Sow in UK Feb - April for crop this season.

Price £1.50 - 12 seeds

Pasilla Chilli Seeds

Pasilla literally means 'little raisin' and along they do have the dark, wrinkled appearance of raisins when dried, there is nothing little about them as they are 15-20cm long. Pasilla are sometimes known as the Chilli Negro, or Black Chilli.

One of the holy trinity of Mexican Mole chillies, they are a staple flavouring in Mexico, prized for their rich flavour of dried fruit and liquorice.

Sow in UK Feb - April for crop this season.

Price £1.65 - 12 seeds

Pimiento de Padron Chilli Seeds

The Russian Roulette of chillies as the plant produces capsaicin, but not evenly through its chillies. That means that most chllies are mild, but 1 out of every 5 will blow you away! Pimiento de Padron are a Spanish Tapas chilli and make a great, fun dish for parties.

Sow in UK Feb - April for crop this season.

Price £1.85 - 12 seeds

Pusa Jwala Chilli Seeds

Pusa Jwala are medium sized plants that produce long, thin, hot pods that hang pendant in abundance. They are one of the most popular varieties of Indian Hot Pepper and are pretty hot at 30,000-50,000ScU. They are a good all rounder for Indian cooking as well as drying well.

Sow in UK Feb - April for crop this season.

Price £1.65 - 12 seeds

Ring of Fire Chilli Seeds

Explosive variety of Cayenne pepper that produces abundant, seriously hot chillies at 70,000-85,000ScU. Long, tapered pods grow to around 8cm long and mature to a fiery red colour.

Ring of Fire chillies dry well and are often ground into a chilli powder. They are small plants but heavy croppers with a short growing season.

Sow in UK Feb - April for crop this season.

Price £1.65 - 12 seeds

Rocoto Canario Chilli Seeds

Large, extremely pungent chillies with distinctive black seeds from the Peruvian Andes. They are sometimes known as Manzano, or 'apple' because of their shape. Rocotos can be more difficult to germinate than other chillies, but are remarkably cold-tolerant once they get going.

They have a very distinctive hairy foliage and are quite large plants. There are numerous varieties of Rocotos, these rounded golden pods chillies that are amongst the world's hottest chillies at around 150,000ScU.

Sow in UK Feb - April for crop this season.

Price £1.65 - 12 seeds

Serrano de Sol Chilli Seeds

Serrano de Sol is a super hybrid version of the original chilli, boasting cylindrical chilli pods that are twice the size, at 3 inches and two to three weeks earlier to mature. Plants are small and bushy, ideally suited to a patio pot.

Serranos have peculiar hairy leaves and are prolific producers of the fleshy, meaty Serrano chilli so closely associated with Mexican cuisine. Use in the same way as the versatile Jalapeno for salsas, sauces and toppings for dishes like nachos. Delicious and very distinctive. 5,000ScU

Sow in UK Feb - April for crop this season.

Price £1.65 - 12 seeds

Scotch Bonnet Mixed Chilli Seeds

Scotch Bonnet peppers are very similar to Habanero peppers in both appearance and heat. With Scoville ratings that top out at 325,000, Scotch bonnet peppers are originally from the Caribbean, taking their name from their resemblance to the hats Scottish men wear, rather than their place of origin.

This is a mixed selection of colours which will include an equal number or red, orange and yellow Scotch Bonnet seeds.

Sow in UK Jan - Early March for crop this season.

Price £1.65 - 12 seeds

Super Chilli Seeds

As its name suggests, this really is a super chilli. An improved relative of the Thai Dragon, the Super Chilli is a slightly sprawling plant that produces hot little Thai chillies in huge abundance.

Each plant can produce up to 300 fruits per season so if you are short on space and want a good sized crop, Super Chilli could be just the thing! These plants are well suited to patio growth and also produce pretty hot fruits at 50,000ScU. Super Chilli won a Royal Horticultural Society Award Garden Merit in their 2006 Chilli Pepper Trials.

Sow in UK Feb - April for crop this season.

Price £2.50 - 12 seeds

World of Chillies - Chefs' Classic Regional Chilli Seeds Chilli Seeds for the Connoisseur

Discover The Sweet Pain Of The Bhut Jolokia

How To Grow The Naga Morich Pepper Successfully

Savour The Heat of The Habanero

Jalapeño Chillies- For Those Who Like it Medium Hot!

Scotch Bonnet

Rocoto Peppers

Classic Chef's Chilli Seeds