Chilli of the Week

specialist chillies laid bare

Heat: 425,000 SHU (Hot)
Species: Capsicum chinense
Origin: Yucatán Peninsula, Mexico, Central America

Dark, rich and dangerously hot, the Chocolate Habanero is a Yucatán classic with smoky depth and a hint of cocoa. Its glossy brown pods hide an intense heat that demands respect. A favourite among heat chasers, it brings a fierce, smoky fire to sauces and marinades. Read the full story →

Heat: 100,000-350,000 SHU (Hot)
Species: Capsicum chinense
Origin: Caribbean

Fruity, fiery and full of sunshine, the Scotch Bonnet is the heartbeat of Caribbean cooking. Its bold, tropical sweetness hides a serious punch, bringing heat and happiness to jerk marinades, sauces and stews alike.
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Heat: 500-1,000 SHU (Mild)
Species: Capsicum chinense
Origin: Brazil, South America

Tiny, glossy and beautifully shaped, the Biquinho is proof that chillies can charm as well as burn. Incredibly mild with a burst of fruity sweetness, it’s perfect scattered over pizzas or pickled whole for a bright, tangy bite.
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Heat: 500-1,000 SHU (Mild)
Species: Capsicum annuum
Origin: Guizhou, China, Asia

Long, twisted and wildly dramatic, the Thunder Mountain Longhorn is one of the world’s most striking chillies. Its slender pods can reach over a foot in length, delivering a clean, medium heat with a flash of citrus brightness.
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Heat: 1,500-5,000 SHU (Mild)
Species: Capsicum annuum
Origin: United Kingdom, Europe

Bright, golden and full of easy charm, the Havana Gold is a smooth, medium-heat chilli bred from the Hungarian Hot Wax. It ripens to a rich amber tone, with a crisp bite and clean, fruity flavour that lights up salsas, sauces and summer grills.
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Heat: 100-1,000 SHU (Mild)
Species: Capsicum annuum
Origin: Japan, Asia

Slender, crinkled and mostly mild, the Shishito is Japan’s beloved pan-frying pepper. About one in ten packs a surprise kick, but most deliver a sweet, grassy flavour and blister beautifully with a drizzle of oil and sea salt.
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Heat: 10,000-23,000 SHU (Mild)
Species: Capsicum annuum
Origin: Puebla and Hidalgo, Mexico, Central America

Bright, crisp and full of character, the Serrano is Mexico’s everyday hero, hotter than a Jalapeno but still playfully balanced. Perfect raw in salsas or sliced over tacos, it delivers a fresh green snap with just enough bite to wake things up.
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Heat: 15,000-25,000 SHU (Hottish)
Species: Capsicum annuum
Origin: Guatemala, Central America

A rare Guatemalan gem, the Madre Vieja combines bright, sharp heat with a clean, citrus edge. Its small, tapering pods ripen from green to scarlet and add a lively, authentic punch to salsas and stews.
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Heat: 100,000-150,000 SHU (Hot)
Species: Capsicum chinense
Origin: Guyana, South America

Small, round and fiery, the Wiri Wiri is a Caribbean treasure loved across Guyana for its bold, fruity heat. These cherry-sized pods pack a serious punch and bring rich, aromatic depth to sauces, stews and pepper sauces.
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Heat: 2,000-5,000 SHU (Mild)
Species: Capsicum annuum
Origin: Turkey, Asia

Slim, glossy and wonderfully versatile, the Turkish Pickling chilli is grown for its tangy flavour and perfect crunch. Traditionally pickled whole, it keeps its gentle heat and bright, lemony snap long after harvest.
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Heat: 5,000-30,000 SHU (Hottish)
Species: Capsicum annuum
Origin: United States, North America

A striking heirloom with variegated leaves and striped pods, the Fish Pepper was once a secret ingredient in African American oyster and crab houses. Its medium heat and complex, savoury flavour make it a true piece of culinary history.
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Heat: 20,000-30,000 SHU (Hottish)
Species: Capsicum annuum
Origin: United Kingdom, Europe

Lively, colourful and full of swing, the Jazz is a compact British-bred chilli that hits all the right notes. Its upright pods ripen through gold and orange to deep red, delivering a clean, fruity heat that keeps things bright and upbeat.
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Heat: 30,000-50,000 SHU (Hottish)
Species: Capsicum annuum
Origin: Northern Thailand, Asia

Hot, lively and bursting with tropical flavour, the Chang Rai is a true Thai classic named after the mountain city where it’s grown. Its slim, tapering pods bring a fast, clean burn and a citrusy lift to stir-fries and dipping sauces.
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Heat: 20,000-40,000 SHU (Hottish)
Species: Capsicum chinense
Origin: Brazil, South America

Beautiful and perfumed, the Cheiro Roxa is a Brazilian favourite known for its lilac pods and floral aroma. It ripens from purple to peach, carrying a fragrant, fruity heat that’s as elegant as it is intense.
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Heat: 30,000-100,000 SHU (Hottish)
Species: Capsicum pubescens
Origin: Andes, South America

Thick-walled and apple-shaped, the Rocoto is one of the oldest cultivated chillies in the world. Its crisp, juicy flesh and black seeds set it apart, delivering a bold, lingering heat with a fresh, fruity edge.
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Heat: 2,500,000-3,180,000 SHU (Super Hot)
Species: Capsicum chinense
Origin: South Carolina, North America

Developed by Ed Currie, the creator of the Carolina Reaper, Pepper X holds the title of the world’s hottest chilli. Its brutal, creeping burn is matched by a deep, earthy flavour — a slow-building inferno designed for the fearless.
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Heat: 30,000-50,000 SHU (Hottish)
Species: Capsicum annuum
Origin: Gansu Province, China, Asia

Born from seeds that orbited Earth aboard a Chinese space mission, the Chinese Space Chilli combines science and spice in spectacular fashion. The result is a vigorous, high-yielding plant with glossy red pods and a clean, assertive heat.
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Heat: 100-500 SHU Mild)
Species: Capsicum annuum
Origin: Italy, Europe

Mild, tangy and full of charm, the Pepperoncini is the friendly face of the chilli world. Its gentle bite and pickled sweetness make it a staple in salads, antipasti and sandwiches across the Mediterranean.
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Heat: 800,000-1,000,000 SHU (Super Hot)
Species: Capsicum chinense
Origin: Assam, India, Asia

Once crowned the world’s hottest, the Bhut Jolokia — or Ghost Pepper — delivers a fierce, haunting heat that builds slowly and refuses to fade. Beneath the fire lies a surprising depth of smoky, fruity flavour that’s become legendary among chilli lovers.
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Heat: 100,000-300,000 SHU (Hot)
Species: Capsicum chinense
Origin: Mexico, Central America

Vibrant, zesty and explosively hot, the Lemon Habanero lights up any dish with its sharp citrus tang and tropical aroma. Its golden pods may look sunny, but they hide a serious sting that lingers long after the first bite.
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Heat: 100,000-150,000 SHU (Hot)
Species: Capsicum baccatum
Origin: South America

Fiery, fruity and slightly mischievous, the Aji Wrecking Ball delivers that signature baccatum brightness with a heavy hit of heat. Its rounded orange pods burst with tangy flavour, proving that power and playfulness can coexist in one remarkable chilli.
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Heat: 45,000-50,000 SHU (Hottish)
Species: Capsicum annuum
Origin: United Kingdom, Europe

A British-bred, fast-cropping hybrid with very long, slender pods, Vindaloo delivers a clean cayenne-style heat around the 50,000 SHU mark. Compact, bushy plants pile on the harvests, with fruits ripening quickly from green to bright red — perfect for curries, drying or freezing.
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Heat: 150,000-325,000 SHU (Hot)
Species: Capsicum chinense
Origin: Central America

Fiery, fruity and unmistakable, the Orange Habanero is a classic of Caribbean and Central American cooking. Its bright citrus flavour and fierce, lingering heat make it perfect for hot sauces, salsas and anyone who likes their food with a serious kick.
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Heat: 100-2,500 SHU (sometimes more!)
Species: Capsicum annuum
Origin: Galicia, Spain, Europe

Famous for its mildness with the occasional wild card, the Pimiento de Padrón is a tapas bar favourite. Fried in olive oil and sprinkled with sea salt, most are gentle and sweet — but every so often, one bites back.
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Heat: 50,000-100,000 SHU (Hottish)
Species: Capsicum annuum var. glabriusculum
Origin: Mexico, Central America

Tiny, round and fiercely hot, the Chiltepin is often called the mother of all chillies — the wild ancestor of modern varieties. Its quick, biting heat and smoky fruitiness make it a prized ingredient in traditional salsas and rustic dishes across northern Mexico.
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Heat: 15,000-30,000 SHU (Hottish)
Species: Capsicum annuum
Origin: Mexico, Central America

Slender, elegant and fiery, the Chile de Árbol is a staple of Mexican kitchens. Its bright red pods deliver a clean, sharp heat with a hint of nuttiness, perfect for salsas, oils and adding a flash of colour to any dish.
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Heat: 40,000-60,000 SHU (Hottish)
Species: Capsicum annuum var. glabriusculum
Origin: Mexico, Central America

Tiny but potent, the Pequin delivers a sharp, citrusy burn that fades quickly, leaving behind a clean, smoky finish. Often used in vinegars and hot sauces, these little red bullets prove that the smallest chillies can pack the biggest character.
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Heat: 1,000-2,000 SHU (Mild)
Species: Capsicum annuum
Origin: Puebla, Mexico, Central America

Mild, rich and deeply flavoured, the Poblano is one of Mexico’s most beloved chillies. Its thick, dark green pods are perfect for stuffing, roasting or drying into Anchos, where their earthy sweetness and gentle warmth truly shine.
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Heat: 850,000-1,000,000 SHU (Super Hot)
Species: Capsicum chinense
Origin: United Kingdom, Europe

A wild-looking British hybrid, the Bubblegum Chilli gets its name from the way the red colour bleeds up the stem and calyx, as if the pod’s been dipped in paint. Fruity and floral before the heat hits, it delivers a sweet, searing punch that’s anything but playful.
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Heat: 1,200,000-1,500,000 SHU (Super Hot)
Species: Capsicum chinense
Origin: United Kingdom, Europe

Pale, eerie and ferociously hot, the Wraith lives up to its name with ghostly pods that conceal a blistering burn. Beneath its spectral skin lies a clean, fruity flavour that gives way to a slow, merciless heat.
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Heat: 50,000-100,000 SHU (Hottish)
Species: Capsicum annuum
Origin: Thailand, Asia

Slender, fiery and full of spirit, the Thai Dragon is a classic South-East Asian chilli that brings instant heat and brightness to any dish. Its upright pods ripen from green to vivid red, delivering a clean, sharp burn that’s perfect for stir-fries and hot sauces.
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Heat: 30,000-50,000 SHU (Hottish)
Species: Capsicum annuum
Origin: United Kingdom, Europe

Compact, early and productive, the Quickfire lives up to its name with fast-maturing pods and a lively, medium heat. Bright red and full of flavour, it’s the perfect all-rounder for sauces, salsas and a quick kick of heat in the kitchen.
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Heat: 300,000–500,000 SHU (Very Hot)
Species: Capsicum chinense
Origin: USA, Caribbean

Bright, fruity and far more disciplined than its parents suggest, this cross delivers a focused, lingering burn on a surprisingly compact plant. Pods ripen to a vivid yellow-orange and land right in that sweet spot between usable heat and full superhot character.
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Heat: 50,000–70,000 SHU (Hot)
Species: Capsicum annuum
Origin: Bolivia, China

A lively descendant of the Thunder Mountain Longhorn, complete with long, curling pods and a bright, citrus-edged heat. Early, productive and generous through the season, it’s excellent for drying, slicing or adding a clean bolt of flavour to sauces and stir-fries. A dependable, good-tempered plant with plenty of character.
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Heat: 10,000–20,000 SHU (Mild–Medium)
Species: Capsicum baccatum
Origin: Ecuador

Golden pods that finish with a soft amber blush, carrying a gentle, fruity warmth and a lovely apricot-citrus lift. Upright, productive and charmingly unruly, this baccatum earns its place both for flavour and sheer cheerfulness. It’s as good fresh as it is cooked, making it a versatile, easygoing kitchen staple.
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Heat: 20,000–30,000 SHU (Mild–Medium)
Species: Capsicum annuum
Origin: China

Chinese Facing Heaven is a small, upright chilli most often encountered dried rather than fresh. The name chaotianjiao refers to the way the pods grow on the plant, pointing upwards rather than hanging down. Grown widely across China, particularly in regions where dried chillies are part of everyday cooking rather than an occasional addition.
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