Heat Level 8
RHS Plant of the month
These striking plants with their brilliant coloured hot spicy fruits. Plants are soon covered with vivid purple blossoms followed by big bursts of pointed, one inch long, glossy little purple chillies that slowly mature to orange then brilliant red. These plants are ideal in pots and to give as presents to friends, family or loved ones. (Capsicum annuum)

Joe's Long Pepper

Heat Level 5+++
Extremely heavy sets of finger-thick, 20-30cm long! Originally from Italy. Can be chopped and used fresh, cooked or dried and used for seasoning.

Hot Fish Chilli Pepper
Heat Level 6++
The Fish pepper is a very striking ornamental pepper the plant is variegated both on the foliage and the peppers themselves. The leaves and fruit are lined with creamy white and green, with the peppers eventually turning orange-red. Very hot chilli, 1 to 2 in. long, was used to season fish and shellfish in the African-American communities around Baltimore and Philadelphia back in the 1930's and 1940's. The chillies are still very much sought after by cooks.

Hungarian Hot

Heat Level 7
This is a fantastic looking and tasting chilli, I have it growing on my desk! Plant grows about 2 to 3 ft with an upright habit it is from Europe. Matures from green to yellowish green to bright red. The chilli grows up to 6" in length and 2" in diameter. Eaten in its red state, it is a 7 on the heat scale, but in its yellow form it is hottish with a sweet and succulent taste and is ideal for stuffing. This is an ideal chilli to add to a dish mixed with a hot chilli so you have the heat and lots of chilli flavour. (Capsicum annuum)   

Variegata

Heat Level 6
A very attractive plant, the surprise is, you won't know if it will grow to be a green variegated plant, as in the picture with green and yellow/white stems, leaves and chillies or purple variegated. This is a plant that passers by comment on in our greenhouses all the time. Grows to 3 to 31/2 ' with an upright habit. (Capsicum annuum)

Orozco Chilli pepper Seeds

A stunningly attractive plant with purple/black stems producing upright fruits, turning from light green to purple (almost black), yellow, orange, then red. The foliage is purple almost black on the front and green on the back. This chilli is a great looker and deserves a place in any chilli plant collection. From eastern Europe.

Poinsettia

Heat Level 10
This is a chilli plant that may replace the usual chrysanthemum or poinsettia as a nice gift for friends who enjoy spicy food or a plant with a difference. The crown of this plant bears clusters of brilliant red peppers arranged in a circle like the petals of a poinsettia. 2 foot plants with dark green foliage bearing upright clusters of 3-5 inch bright red tapered fruits making for a very pretty plant. Well suited to containers.

Red Scotch Bonnet Chilli Pepper

Red Scotch Bonnet Caribbean Antillais

Heat Level is 9-10
The Scotch Bonnet is not the same chilli as the Habanero they are of the same species but the Scotch Bonnet is not a Cultivar. The Scotch Bonnet has a different shape - one which closely resembles a Scot's bonnet - so it is very easy to differentiate the two. It grows mainly in the Caribbean islands while the Habanero grows mainly in Latin and North American. The flavour of the two, however, is very similar as is their heat Level. The Scotch Bonnet Red is 1 to 1-1/2 inches in diameter, is irregularly shaped. Some say the flavour is even more tropical and fruity than the Habanero. It is great for salsas and sauces. (Capsicum Chinense).

Hot Marbles

Heat Level is 7
Small round orange-red marble shaped South American chillies on long thin stems. Marbles is a beautiful hot pepper ornamental edible. The 12 to 18 inch tall plants become densely covered with fruit and are very decorative producing marble-sized peppers. Peppers turn a collection of colours, first yellow, then purple, orange, and finally maturing to a flame red.

Habanero Paper Lantern

Heat 10+
Habanero, an upright growing plant produces 2.5" x 1" very hot chillies, of South American origin. The chillies ripen from green to purple/black and finally to a light bright red. The Habanero is one of the world's hottest chillies. Fruits ripen from lime green to bright red, elongated pendant fruits. The Paper Lantern is heavier yielding than other Habanero's. (Capsicum Chinense)

Cayenne

Heat Level 5
well adapted for the UK short-season growing, Matures bright red, Cayenne is ideal to cook with and dry for chilli powder, a great plant to have for the cook. This chilli is one of my favourites and one that I always grow for my own kitchen. (Capsicum annuum)

Tabasco

Heat Level 7
The principal ingredient in the most famous hot sauce in the world, and central to Creole cooking. Tabasco chillies have a unique, dry/hot smoky taste combined with fiery pungency for unbeatable flavour. These small, pointed chillies grow on branching plants. Each plant can bear 100 erect little chilli pods that colour up from yellow to orange to red. Rightfully famous, Tabasco’s smoky hot flavour is fantastic and not to be missed. (Capsicum frutescens)

10 Seeds Only

This hot chilli pepper plant food is a precise formulation for optimal performance of chillies in pots, grow bags or even in the ground.

One bottle would keep 6 plants going for the growing season (approximately)

Read More or buy below

Chilli Focus Plant Food
Pack Size - 300 ml £3.00 inc VAT

Thai Hot

Heat Level 7
An Asian Heirloom from pre-1900's. Small green to red fiery-hot peppers, about 6 times hotter than Jalapenos. Beautiful on a compact plant, the 1/2 inch red and green peppers stand out like little coloured fingers. They may be used at either the red or green stage and are quite popular for "hot" Asian dishes. (Capsicum annuum).

 

Thai Sun

Heat Level 10+
Ideal as a pot plant for the house, conservatory, patio or on a desk in the office, Thai Sun is ideal for over wintering and re grown the following season. The miniature compact, mound shaped plant only grows ten to twelve inches high and about one foot wide. The half to one inch peppers grow facing the sun. One plant has literally hundreds of small edible very hot chillies. They ripen early and produce all season long. Each pod has a few scarce seeds, another best seller, while stocks last.

Bulgarian Carrot

Heat Level 8
Well adapted for the UK short-season growing. Originates from Bulgaria, this plant has very strong branches that requires minimal staking. The pods are very meaty and have a smooth glossy skin which changes to a medium orange colour and are very hot. In full flush the plant looks like it is covered in baby carrots. Carrot chillies are 3 1/2" long turn bright florescent orange at maturity. The plant is about 2 foot high and has an upright habit. Another best seller, ideal in pots for the house or conservatory.

Jalapeno

Heat Level of 6
This chilli is well adapted for the UK short-season growing, Jalapeno chilli pepper seeds
Peppers are among the most popular and commonly available hot chilli pepper seeds
s in the world. Smooth, dark green chilli peppers the ripe form of the green Jalapeno is red. Jalapenos are about 2 inches long and approximately 3/4 to 1 inch thick with a rounded tip. Jalapenos are found in a broad range of Latin dishes. Ranging from hot to very hot with a green vegetable flavour, Jalapenos can be easily seeded and added to soups, stews and dips or enjoyed whole when roasted with meats or stuffed with cheese. Red Jalapenos have a sweeter flavour and are often pickled or smoked. (Capsicum annuum)

Early Jalapeno Chilli

[hah-lah-PEH-nyoh]
Heat Level of 6. 2,000 to 5,000 SHU
Well adapted seed for the UK short-season growing, Due to a demand for an early chilli pepper we now stock Early Jalapeno. This is a more compact plant. (Capsicum annuum)   

Cayenne Long Slim

Heat scale 5+
A very hot, long, slender, wrinkled chilli pepper growing to 6 inches in length. The dark-green to bright-red, thin walled fruits are easy to hang in the kitchen and dry and can be ground to a powder for a spicy-hot condiment. Each pepper plant provides a massive harvest. (C. annuum)

Charlestown Hot Chilli Seeds

Heat Level is 7
It is straight to slightly curved because it is a Cayenne, (but much hotter) and 4 to 5 inches long and 3/4 inch across. It matures from green to yellow to reddish orange. Plants are 18 inches tall. It is reported to contain 100,000 Scoville heat units, which is more than a typical Cayenne and about 1/3rd of the heat of a Habanero so is great for cooking with. It is ideal for a variety of uses and dries easily for use all year around.

Aji Panca
Heat level is 2
Chilli grows to 5 inches long and 1 inch wide. The Aji Panca Chilli is the second most common Aji variety in Peru and is grown mainly near the coast. This variety measures 3 to 5 inches long and 1 to 1 1/2 inches across. The flesh is medium thick with a berry flavour and fruit overtones. Its aromatic taste makes it superb raw in salsas or salads. It has the same fruit shape and appearance as the Aji Amarillo, but is a deep red to burgundy colour when ripe. (Capsicum baccatum var. pendulum)
OUT OF STOCK

Anaheim

[AN-uh-hime]
Heat level 2. 1,000 to 10,000 Scoville heat units.
Fruit is 4 - 6 inches long, easy to grow chilli. This is a great chilli to cook with, also known as California Chilli and Chilli Verde. With its modest heat level it is widely used for all purposes. Prolific bearers of long, thin, 2-celled fruits. May be used green or red - hotter when red. Red chillies are left on the bush until turning leathery, then dried in the sun to later be ground into powder and sold as Chilli Colorado. (Capsicum annuum)

Espanola

Heat level 4-5
The Ristra Chilli, well adapted for the UK short-season growing, this medium-hot, thin-walled fruit matures to a bright, true, fire-engine red. Air-dried Espanolas also make an excellent, deep-flavoured chili powder. Their medium pungency is just right to add a little zing to any dish and makes delicious red chilli sauce, my favourite cooking chilli. Colourful 150 - 200mm long Espanolas mature extra early.

Guajillo [gwah-HEE-yoh]

Heat level 2-4
Its delicate flavour makes this a favourite, especially for colouring, in all forms of cooking.
Meaning 'little gourd'. The Guajillo from Mexico is a beautiful russet red, translucent, thin-walled chilli, measuring between 10-15 cm in length and between 2.5-3.25 cm in width. Most chillies grow hanging downwards (pendant). Guajillos grow upright. (Capsicum annuum). out of stock

Red Scotch Bonnet Caribbean Antillais

Heat Level is 9-10
The Scotch Bonnet is not the same chilli as the Habanero they are of the same species but the Scotch Bonnet is not a Cultivar. The Scotch Bonnet has a different shape - one which closely resembles a Scot's bonnet - so it is very easy to differentiate the two. It grows mainly in the Caribbean islands while the Habanero grows mainly in Latin and North American. The flavour of the two, however, is very similar as is their heat Level. The Scotch Bonnet Red is 1 to 1-1/2 inches in diameter, is irregularly shaped. Some say the flavour is even more tropical and fruity than the Habanero. It is great for salsas and sauces. (Capsicum Chinense).

Mulato Isleno

Heat level is 2
The Mulatos are similar in shape to Ancho but somewhat longer and flatter . The flattened, heart-shaped, blunt-ended fruits are glossy green, 4 to 6 inches long, 3 inches wide and hang pendant fashion from large-leafed 2 1/2 foot plants. Mulatos ripen from deep glossy green to a dark chocolate brown colour called "achocolatado." The thick fleshed chilli can be used at either stage. They are sweeter and a little more pungent than Ancho chilli.

Pasilla Bajio (Pasilla Negro)

Pasilla means little raisin in Spanish and refers to the wrinkled, deep brown dried pods and raisin like aroma of this flavourful chilli that no serious cook should be without. The elongated, cylindrical pods measure 6 to 8 in. long and 1 in. wide. Delicious either fresh or dried, the beautiful fruits mature to dark chocolate brown. Plants grow 2 to 3 ft. tall, with first branches well up the stem so pods do not touch the ground. The dried pods of this delicious, mild- to moderate-heat chilli form the basis for the rich complex flavour of mole sauces. When used fresh, Pasillas are called Chilacas and add a rich, flavourful, warm glow to enchiladas and chilli sauces, soups, and stews. (Capsicum annuum)

Cayenne

Heat Level 5
well adapted for the UK short-season growing, Matures bright red, Cayenne is ideal to cook with and dry for chilli powder, a great plant to have for the cook. This chilli is one of my favourites and one that I always grow for my own kitchen.