Chilli Varieties
Our range of chillies are shown below and range from mild to extremely hot. We endeavour to continually bring you the taste, excitement and enjoyment that chillies have done for centuries
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Poblano
Mild heat (3). Glossy unblemished skin. Squat in shape. These chillies are great stuffed and in Mexican dishes.
Green Cayenne
Mild heat (3-4). Glossy unblemished skin. Long and thin. Mild heat, yet sweet. Great in Asian dishes and sauces, stir fries or as a garnish. Will add heat and flavour to any dish.
Red Cayenne
Mild heat (3-4). Glossy unblemished skin. Long and thin. Mild heat, yet sweet. Great in Asian dishes and sauces, stir fries or as a garnish. Will add heat and flavour to any dish.
Green Ball
Medium Heat (5). Strawberry shaped. Glossy unblemished skin. Excellent in Asian recipes or use in chutney or pickles.
Red Ball
Medium heat (6). Strawberry shaped. Glossy unblemished skin. Excellent in Mexican dishes or chutneys.
Jalapeno
Medium heat (6). Glossy skin with some markings. Round and tapering to a point. Medium heat with capsicum flavour. Great for Mexican dishes, salsa, taco and pizza topping.
Birdseye
Very hot (7). Glossy unblemished skin. Bullet shape tapering to a point. Hot yet sweet. Add some heat to your guacamole, casseroles and pasta sauces.
Habanero
Very Hot (9). Glossy unblemished skin. Strawberry shaped. Common colours are orange and red but brown, yello and pink are also seen.
Ghost Chilli
Extreme heat (10+). Glossy rough skin, long a tapering to a point. At one time rated by Guinness World Records as the worlds hottest chilli. The Bhut jolokia or Ghost Chilli as it is more widely known is not for the faint hearted. Rated at more than 1 million Scoville heat units.
Reaper
Extreme heat (10+). Glossy rough skin, strawberry shaped. The Reaper has been rated as the world's hottest chilli pepper since August 7, 2013. The original crossbreed was between a ghost pepper (a former world record holder) and a red habanero. The official heat level is 1,569,300 Scoville Heat Units.
