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Peach Ghost
£4.00
Our UK-grown fresh chillies are coming into season soon – and you can now preorder your favourites!
Chillies ripen at different times depending on their heat level and the weather – the sunnier it is, the quicker they mature. Here’s a rough guide to when each type will be ready:
Mild & Medium – Available late June/July
Hot – Expected July/August
Superhot – Ready around August/September
If you’re ordering multiple varieties, we’ll ship them together when everything is ready – to ensure maximum freshness in one delivery.
Want your mild/medium chillies earlier? Just place separate orders for each heat level.
For larger quantities or wholesale enquiries, please contact us directly.
📦 Fresh chilli orders are dispatched Monday to Wednesday to ensure they arrive in perfect condition.
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Our UK-grown fresh chillies are coming into season soon – and you can now preorder your favourites!
Chillies ripen at different times depending on their heat level and the weather – the sunnier it is, the quicker they mature. Here’s a rough guide to when each type will be ready:
Mild & Medium – Available late June/July
Hot – Expected July/August
Superhot – Ready around August/September
If you’re ordering multiple varieties, we’ll ship them together when everything is ready – to ensure maximum freshness in one delivery.
Want your mild/medium chillies earlier? Just place separate orders for each heat level.
For larger quantities or wholesale enquiries, please contact us directly.
📦 Fresh chilli orders are dispatched Monday to Wednesday to ensure they arrive in perfect condition.
| Weight | 0.1 kg |
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The 7 Pot Lucy is an extremely hot chilli variety, bred in the UK by chilli grower Nick Duran (also known as “Naga Nick”). It’s a cross between the Naga Viper and the 7 Pot Jonah, named after his youngest daughter.
Heat Level: Around 900,000 to 1,200,000 Scoville Heat Units (SHU) – putting it firmly in the superhot category.
Appearance: Pods are typically wrinkled, medium-sized, and can ripen to a bright red.
It’s a chilli for experienced heat lovers only — one pod can easily spice up a large pot of food (hence the “7 Pot” name).
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You may now preorder fresh Biquinho chilies from our Cornish farm, since our UK-grown chillies will soon be in season. These unique, sweet, and mildly flavoured chillies are perfect for pickling, garnishing dishes, or adding a gentle heat to your favourite recipes.
Chillies ripen at different times depending on their heat level and the weather – the sunnier it is, the quicker they mature. Here’s a rough guide to when each type will be ready:
Mild & Medium (including Biquinho) – Available late June/July
Hot – Expected July/August
Superhot – Ready around August/September
Want your mild or medium varieties, like Biquinho chillies, earlier? Just place separate orders for each heat level.
For larger quantities or wholesale enquiries for fresh Biquinho chillies, please contact us directly.
Fresh chilli orders are dispatched Monday to Wednesday to ensure they arrive in perfect condition.
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The Ají Limón, also known as the Lemon Drop pepper, is a vibrant yellow chilli native to Peru. It’s prized for its bright, citrusy flavor with a distinct lemon-like tang, making it a favourite in Peruvian cooking for adding both heat and freshness to dishes.
Appearance: Small, cone-shaped pods (often slightly wrinkled) that ripen to a sunny yellow.
Flavour Profile: Tangy, fruity, and zesty — similar to a habanero’s fruitiness but without the same intense burn.
Heat Level: 15,000–30,000 Scoville Heat Units (SHU) — about 3–10 times hotter than a jalapeño, but milder than a habanero.
It’s a chilli that delivers both punch and brightness, making it stand out in spicy yet refreshing recipes.
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A Hurt Berry chilli is a super‑hot, bumpy, elongated pepper created by UK grower Chris Fowler. It’s known for combining Carolina Reaper–level heat with a fruity, citrus‑leaning flavour, and it produces large, gnarly pods with a distinctive “twisted” look.
Heat level: Commonly 1,000,000–1,500,000 SHU, putting it in the same league as the hottest Reaper crosses.
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The Apache chilli (Capsicum annuum ‘Apache’) is a compact, medium-sized chilli that ripen from green to yellow, orange, and finally bright red.
Heat level: On the Scoville scale, Apache chillies measure up to around 75,000 SHU (Scoville Heat Units). This puts them in the hot category — spicier than jalapeños but milder than habaneros.
Flavour & Use: They have a clean, sharp heat with a slightly fruity undertone, making them versatile for fresh use, drying, or cooking. They’re especially good in salsas, stir-fries, and spicy marinades.
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A Bhut Jolokia (Ghost) – Red chilli is an extremely hot, wrinkled, conical pepper originating from Nagaland and Assam, India, famous for exceeding 1,000,000 SHU and once holding the Guinness World Record for the world’s hottest chilli. It produces deep red, highly wrinkled fruits with a strong fruity aroma beneath the intense heat.
Heat level: Over 1,000,000 SHU, classed as extreme hot.
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The Hot Chocolate habanero is a very hot chilli pepper with a rich brown colour, smoky flavour, and intense heat ranging from 300,000 to 577,000 Scoville Heat Units.
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Flavour Notes: Deep, smoky, earthy, and rich with a slow-building heat.
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The orange habanero is a small, lantern-shaped chilli pepper known for its intense heat and fruity, citrus-like flavour. It’s one of the most common habanero varieties and is popular in hot sauces, salsas, and Caribbean-style dishes.
Heat Level (Scoville Scale): Typically ranges from 150,000 to 350,000 SHU (Scoville Heat Units), making it significantly hotter than jalapeños (which average 2,500–8,000 SHU).
Origin: Native to the Yucatán Peninsula in Mexico and the Caribbean, where warm climates allow it to grow as a perennial plant.
Appearance: Vibrant orange skin, smooth and glossy, usually 2–6 cm long.
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A Komodo Dragon chilli is a super‑hot British‑bred pepper created in the UK. It delivers Carolina Reaper–level heat, a fruity upfront flavour, and a delayed, explosive burn that made it famous when it launched.
Heat level: Typically 1,400,000–1,500,000 SHU, placing it firmly in the super‑hot category.
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The red cayenne pepper is a slender, tapering chili, usually 10–25 cm long, with a slightly curved tip and rippled skin. It’s most often a bright, vibrant red when mature and hangs down from the plant rather than growing upright.
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Has a moderate, sharp heat with a slightly earthy, fruity undertone.
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Popular in hot sauces, spice blends, and as a garnish for heat and colour.
Heat Level (Scoville Scale):
30,000 – 50,000 SHU (Scoville Heat Units)
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