Mild chilli perfect for stuffing or for stews. Grows from seed to a whopping 20cm fruit in under 80 days.

The Antilla Caribbean is a Habanero type hot pepper that reaches maturity approximately 90-100 days after transplanting. The Antilla Caribbean Chilli has a square flat shape with a dented surface and a base similar to the Barney and Peter Pepper Chilli and colours from light green to light yellow and finally into a gorgeous orange red. The Antilla Caribbean has a length of 4-5 cm and a diameter of 4-5 cm. Each fruit weighs approximately 13 g. The Antilla Caribbean is a West Indies version of the Habanero with a high level of pungency and flavour. This chilli has all the characteristics of the Golden Habanero, and fights in the super heavy-weight division when it comes to power to weight ratio.

The Baby Pepper chilli is a cherry type hot pepper that reaches maturity in approximately 75 days after transplanting and colours from light green to dark red. The Baby Pepper chilli has round fruit with a diameter of 3.4-3.7 cm. The fruit of Baby Pepper chilli is borne on a large bush with a height of 89 cm. The fruit of Baby Pepper is very uniform, pungent and ideal for pickling. If ever you wanted to create your own industry with chillis, this is the product for you. Pickled and stuffed with cream cheese and eaten with savoury biscuits, this chilli takes a lot of beating.

The Bandai Chilli is a vigorous hybrid Bird type hot pepper that reaches maturity approximately 60-65 days after transplanting. Bandai has short fruit with smooth walls and colours from medium green to red. The Bandai Chilli has a length of 4-5 cm and a diameter of 0.9 cm, is extra hot, high yielding and performs very well under tropical and semi-tropical conditions. This is a "sock knocker offer".

The Barajas Chilli is a brand new hybrid Jalapeno type hot pepper that colours from green to red. The Barajas Chilli has a length of 10cm, a diameter of 3.5 cm and a weight of 40g. The fruit shape of The Barajas Chilli is conical with thick walls and the Barajas Chilli is a strong vigorous plant with very good cover. The fruit of the Barajas Chilli is pungent and can be used for processing and fresh market. The absolute ?Male Model? of Jalapeno Type chillis, this ?beauty? is ideal for stuffing, pickling, salads, pureeing, salsas and roasting. This is a plant that even a non-chilli eater will be able to enjoy as a ?Pet?

Big Sun is a Scotch Bonnet type hot pepper that reaches maturity approximately 90-100 days after transplanting. The Big Sun Chilli has a square flat shape with a dented surface and colours from dark green to bright yellow. The Big Sun has a length of 5-6 cm and a diameter of 5-6 cm. Each fruit weighs approximately 15 g. The Big Sun is an African strain of Scotch Bonnet with a high level of pungency and flavour. This chilli has all the characteristics of the Golden Habanero, but fights in the heavy-weight division.

Starting with many dark purple pods, this chilli turns yellow, then orange and finally a deep red. It's easy to see where this awesome chilli got its name! Makes a fantastic ornamental plant, even for a non-chilli eater.

Cascabella is an open pollinated Hungarian Wax type hot pepper that reaches maturity approximately 72-75 days after transplanting. The Cascabella has a conical shape tapering to a point and colours from yellow to orange. The Cascabella grows to a length of 4 cm and a diameter of 2.5 cm, has medium thick walls and can be used for pickling or fresh into salads. Unusual shape, unusual colour but you have to admit it has the most beautiful name for a chilli.

Includes 10 varieties of mild chilli seeds, recipes and instructions...

Includes 10 varieties of our hottest chillie seeds, recipes and instructions....

Includes 10 varieties of mixed chilli seeds, pot markers and instructions...

Tantalise your taste buds and fire up your mind! Follow the route that chillies took to get to Africa, and discover why this little fruit with a big kick is so popular. Look out for: * heat rating scales * life-size photos of chillies that make identifying your chilli easy * chillibites of useful information * tips on growing your own chillies * red-hot recipes * how to eat, heat and stay healthy.

A 10cm long chilli, ripening to scarlet when mature with a high gloss wax finish. This is a prolific producer and a must for every chilli farmer. My 5 year old French Wax Chilli bush has produced hundreds and hundreds of Chillis for me. Each year it seems to get better than the previous one.

The Fresno Chilli is a Jalapeno style chilli that reaches maturity in approximately 89 days after transplanting. The Fresno Chilli has conical fruit colouring from light green to deep scarlet red. The fruit of Fresno Chilli is 6 cm long with a diameter of 3.5 cm and the flesh is medium thick at around 2 mm. The fruit of Fresno Chilli is borne on a short, upright growing plant and the fruit is very pungent. A great chilli for pickling and salad making, especially for the slightly braver chilli eater.

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This chilli is positively NUCLEAR. It has a fruity flavour with a kick like a mule. This Chilli rates as my favourite for contrast against its background of dark green leaves. They really do look gold when they ripen. A must have even if you only look at them!

The Good Choice Chilli is a hybrid Korean type hot pepper which is a medium late maturing variety. The Good Choice Chilli colours from green to shiny red, grows to a length of 12-14 cm, with a diameter of 1.2-1.4 cm and a weight of 10-12g.The Good Choice Chilli is suitable for both the fresh market and for drying, and is a prolific fruit bearer. This chilli really lives up to it?s name by being beautifully shiny, very prolific and reasonably hot.

Guntur Hope Chilli is a hybrid Thai type hot chilli that reaches maturity in approximately 70 days after transplanting. The fruit of The Guntur Hope Chilli is pendant with a length of 7-9 cm, a diameter of 0.7-0.9 cm and a weight of 5-7 g. The fruit of Guntur Hope Chilli colours from dark green to dark red, has very thin walls (<1mm) and is very hot. The Guntur Hope Chilli is very tolerant of high temperatures and the fruit is especially good for drying and powdering.

The Hot Pixie is an open pollinated Scotch Bonnet type hot pepper that reaches maturity approximately 89 days after transplanting. The Hot Pixie has a bell shape and colours from light green to an unusual orange/red. The Hot Pixie grows to a length of 4 cm and a diameter of 6 cm, is medium pungent and can be used for processing into pickles and sold the fresh fruit market. The Hot Pixie is an easy to grow variety with high yields. Every Chilli farmer should keep a Hot Pixie at the bottom of his or her garden.

The Hotazel Chilli is an open pollinated Habanero type hot pepper that reaches maturity in approximately 90-100 days after transplanting. The Hotazel chilli produces a wrinkled fruit, tapering to a point, colouring from light green to deep red. The Hotazel Chilli is 5 cm long with a diameter of 2.5 cm, is thin walled and can be used for sauce and essential oil extraction. The Hotazel Chilli is extremely productive and carries the same health warning as the Orange Habanero Chilli.

This prolific fruit bearer will turn you into the neighbourhood pickler. Delicious to eat with cheese and biscuits. The fleshy walls of this Chilli absorb the pickling juice making it a real favourite snack time treat. Beautiful, tasty, versatile as well as Good For You. What could be better?.just Eat It!

The Hungarian Yellow Wax is the perfect Pickler and Stuffer. Mild enough to eat like an apple and warm enough to induce a small endorphin rush. The waxy finish makes it a chilli that you want to take your friends on a tour of your garden to see. Popped into a solution of 5% vinegar, sugar, water, dill and spices that you enjoy, you will have to hide them from your family as they will knock them off in minutes. The Hungarian can reach 8 inches in length if well watered.

The Inchanga Chilli is a Korean/Cayenne type hot pepper that that reaches maturity in approximately 90-100 days after transplanting and colours from dark green to bright red. The Inchanga Chilli reaches a length of 12-13 cm and a diameter of 1.5 cm and the fruit shape of the Inchanga Chilli is elongated and tapered. The Inchanga Chilli has a high yield of uniform, thin walled, very pungent fruit, making it ideal for the powder and dried chilli market. Why buy chilli powder when you can make your own with this great Korean chilli.

The Inferno starts off lime green and once picked turns orange and finally a rich red. Deceptively hot, this 7 inch long chilli has a distinct sweet pepper taste with an after burn that 'kicks like a mule'!.

The Italian Pepperoncini is a chilli that is developed in Italy, and brings out the romantic in anyone cooking and eating them. They have all the qualities required for creating beautiful meals form a taste, colour and strength point of view. Hanging like hundreds of multi-coloured ribbons, the Pepperoncini is a plant for all people.

Jalamex is a cross Jalapeno, Mexicana hybrid. Half the strength of a Jalapeno, it can be stuffed with mozzarella and cheddar, dipped in a batter and deep fried. This is commonly known as a 'Popper' and creates a wonderful starter to any meal. DELICIOUS!!!!

Originated in Mexico - it is named after the city of Xalapa (Jalapa). This chilli gained its world wide popularity by being versatile, beautiful, sweet tasting and mostly because it really sounds like a chilli when you say it! "Hah-lah-pen-yo" Try it with a Mexican accent.

We all know that Korean food has a special flair and what better way to prepare it than with the very chilli home grown in Korea. This crazy producer will give you endless pleasure each season with a more than average crop. Similar in texture to the Ethiopian Thunder with the roughish thin walled outer covering, she dries well and can be hung up in ristras for drying and using throughout the year.

The Malaga Chilli is a Bird type (Capsicum frutescens) hot pepper that reaches maturity in approximately 120-130 days in summer and 140-150 days in winter after transplanting. The Malaga Chilli changes colour from green to red, has small, slightly tapered fruit with a length of 2 cm and a diameter of 0.75 cm. The fruit of Malaga is very hot, very thin walled and can be used for powder or spice manufacture. The fruit, when threaded into Ristras, dries well and makes a beautiful decoration around the kitchen. A must have chilli.

The New Maxi-Jala Chilli is a hybrid Jalapeno type hot pepper that colours from green to red. New Maxi-Jala has a length of 9 cm, a diameter of 3.5 cm and a weight of 45g. The fruit shape of New Maxi-Jala is conical with thick walls and The New Maxi-Jala is a strong vigorous plant with very good cover. The fruit of New Maxi-Jala is pungent and can be used for processing and fresh market. The absolute heavy weight champion of Jalapeno Type chillis, this “big boy” is ideal for stuffing, pickling, salads, pureeing, salsas and roasting. This is one you “show off” to your friends with.

The Nippon Taka Chilli is a hybrid Thai type hot pepper that is an early maturing variety. The Nippon Taka plant reaches a height of 60-70 cm with short internodes that carry bright red fruit borne upright in a cluster of 8-10 fruit at a time. The Nippon Taka Chilli fruit is 6-7 cm long with a diameter of 0.8-0.9 cm and a weight of 5 g each. 150 or more fruit per stem can be harvested from this prolific bearer.

The Passion Cayenne Chilli. A great name for people that are passionate about Chillis. This 20 centimetre beauty has a slight purple hue to it as well as being sweet, firm and delicious, is a must have. Show this one off to your friends, they will certainly be impressed.

The Picolo Chilli is a hybrid Jalapeno bred for its size and quality. The same strength of a Jalapeno, it is half the size when mature it is most versatile. Salads, pickles, sliced onto Pizza, chutneys, salsas, or just eaten off the bush just to cheer you up. Reaches maturity within 90 days of transplanting and will give you many seasons of joy.

The Prairie Fire is an ornamental pepper perfect for outdoor borders or indoor pots. The Prairie Fire Chilli reaches maturity in approximately 89 days after transplanting. The plant of Prairie Fire Chilli is a dwarf plant– growing about 15 cm high and spreading 30 cm in width. The fruit of Prairie Fire Chilli is short and pointed with a length of 1.5 cm and a diameter of 0.5 cm. The Prairie Fire Chilli has yellow, orange and red peppers growing through the top of the foliage, and ideal for canning, pickling or simply added to salsa.

Undoubtedly the hottest chilli in the world! It holds the record of 700 000 Scoville units. This is a chilli to be feared! The oil produced by this Chilli is used in the manufacture of Pepper Spray. This must tell you something. Eating a Red Savina Habanero raw is like Bungy jumping?..you've just got to do it once!!

The Scotch Bonnet Chilli is an open pollinated hot pepper that reaches maturity in approximately 100-110 days after transplanting. The Scotch Bonnet chilli produces a wrinkled fruit, tapering to a point, is longer than the other Habanero family members by a good 1.5 centimetres, colouring from light green to deep red. The Scotch Bonnet is roughly 7 cm long with a diameter of 2.5 cm, is thin walled and can be used for sauces and oil extraction. The Scotch Bonnet Chilli is extremely productive and carries the same health warning as the Yellow Habanero, and must be treated with caution. Whew!

This chilli is shaped like a 38 special bullet. A prolific producer and a must have for the chilli sauce enthusiast. The serano chilli makes up the base for many of the hot sauces produced all over the world. It can be enjoyed in its green state, or left on the bush to turn red.

The Thai Dragon originated in Thailand and is widely used in Thai cooking. It is a thin skinned, easy drying chilli, which can be used to make ristras, or can simply be frozen for easy storage. Edible in its green, red or maroon dry state.

This miniature plant only grows ten to twelve inches high. The one inch peppers grow upwards facing the sun. One plant has literally hundreds of these fireballs. Rated 8 on the heat scale, this little rascal packs a huge bite. Full sun in a wind-free area.

The Tuxtlas Chilli is a hybrid Serrano type hot pepper that reaches maturity approximately 65-70 days after transplanting. The Tuxtlas Chilli has a cylindrical shape that reaches length of 8 cm and a diameter of 1.3 cm with a tapered tip and colours from green to red. The Tuxtlas Chilli has a medium thick wall which lends itself to pickling because of it?s absorbency. The Tuxtlas Chilli, like it?s cousin, the Serrano, can be used as the base for chilli sauce. It has great colour, great flavour and is as hot as the very devil himself. Enjoy this chilli!

The Yellow Habanero is a proudly South African development created right here in sunny Pretoria and is the handiwork of South Africa?s leading seed propagation company. Bred to cope with South Africa?s harsh summer climate of extreme temperatures and wind conditions, this broad leafed hotter than hell chilli creates one of the most beautiful plants in the capsicum world. Contrasting bright yellow against a dark green background, one immediately thinks of the Springbok Rugby Team. Reaches maturity in approximately 100-110 days after transplanting and will give you seasons of wonderful fruit if cared for correctly.

This tiny little piquin shaped devil is rated in the top ten for it's strength. They grow skywards on the bush and it's not uncommon to have over 500 of these fiery monsters on one plant. Maturing to a bright red, dynamite comes in small packages.