Possibly the hottest chilli in the world? This hot little number comes from India, the plant has a bushy habit and produces numerous pencil thin chillies with extreme heat, so beware. Outstanding addition to the hottest of Indian curries.

This Greek version of the Pepperoncini Sweet Pepper is great for pickling. Long, thin fruit turn bright yellow when ripe whilst holding both colour and flavour. A wonderful pepper for home cooking. Ripens in 65 days.

Sometimes listed as a sweet pepper the fruit have a sweet, rich taste with mild heat. Chillies become wrinkled when ripe. Very popular in Italy either pickled or preserved in oil.

A Purple variety of sweet pepper that is always a favourite with its unusual colour. This variety produces a good yields of bells on a compact plant with a bushy habit. The fruit have a crisp texture with a mild ,sweet flavour.

The Rocotos are highly prized in their spiritual home, Mexico, where they also known as Manzano (meaning apple). The fruit is meaty, about the size of an egg and has an apple-like flavour. This is the most rare colour and will make an attractive addition to Salsas and salads - if you are brave enough! Black seeds.

Another Mexican favourite, this yellow ripening Rocoto is quite rare in the UK. The thick fleshed fruit can grow to the size of a hens egg. Good fried or stuffed, but try it raw (if you dare) to fully appreciate the fresh apple-like taste. Black seeds.

A Romanian heirloom chilli with 8-9cm blocky pods ripening from yellow to red. A medium hot chilli for pickling, salsas and stir frying. Good container plants and ideal for growing indoors on a windowsill.

A new orange variety complimenting our classic range of Scotch Bonnet chillies. As hot as the red ripening to a wonderful deep orange.

Closely related to the Habaneros, Scotch Bonnets are also fabulously hot. This red hot, fruity, Scotch Bonnet is an essential ingredient in Caribbean recipes. Needs a long warm growing season for fruit to fully ripen to red.