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Poblano
£2.00
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Poblano
£2.00
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Trinidad Scorpion
£4.00
A Trinidad Scorpion chilli is a super‑hot pepper from Trinidad and Tobago, famous for its stinger‑like tail, intense heat, and deeply wrinkled skin. It is one of the legendary “superhots” and a close relative of the Moruga Scorpion and 7‑Pot varieties.
Heat level: Typically 1,200,000–1,500,000 SHU, with some strains exceeding 2 million SHU.
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| Weight | 0.1 kg |
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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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Aji Amarillo is a vibrant, medium-hot chili from Peru, measuring 12–15 cm in length and 2–3.5 cm in diameter, with a distinctive fruity, tropical flavour. The Aji Amarillo is known for its medium heat, comparable to that of cayenne peppers and tabasco chilies. It is 4 to 20 times hotter than a jalapeño, which typically ranges from 2,500 to 8,000 SHU.
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Purple jalapeño peppers are a visually striking and moderately spicy chili, averaging 7–12 centimeters in length and 2-centimetres in diameter, with a bright, slightly sweet flavour and a Scoville heat range of 2,500 – 8,000 SHU.
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The Santa Fe pepper—often called Santa Fe Grande—is a mild chili variety known for its vibrant color and gentle heat. It typically starts yellow, ripens to orange, and finally turns a deep red when fully mature.
Heat Level: Around 500–750 Scoville Heat Units (SHU), which is quite mild compared to jalapeños (2,500–8,000 SHU).
Flavour Profile: Slightly sweet with a tangy, fruity undertone, making it more about flavor than burn.
Culinary Uses: Popular in fresh salsas, pickling, and salads—especially when you want a pop of color without overpowering spice.
Appearance: Plump, conical pods about 5–7 cm long, with smooth skin and a glossy finish.
It’s a great choice if you want a pepper that’s visually striking, flavorful, and family-friendly in terms of heat.
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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 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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The Zebrange is a visually striking chilli pepper, often featuring striped or mottled skin reminiscent of varieties like the Sugar Rush Stripey, but with its own unique flair.
Heat Level: Typically 5,000–10,000 Scoville Heat Units (SHU), putting it in the mild-to-medium range — similar to or slightly milder than a jalapeño. Some sources note it can occasionally reach up to 30,000 SHU, edging toward cayenne territory.
Flavour Profile: Sweet and fruity with subtle tropical notes, making it as much about taste as heat.
Experience: The burn is gentle and lingers just enough to let the pepper’s bright, complex flavour shine.
It’s a great choice for those who enjoy a pepper with personality — both in looks and taste — without overwhelming heat.
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📦 Fresh chilli orders are dispatched Monday to Wednesday to ensure they arrive in perfect condition.
A Poblano pepper is a large, heart-shaped chilli originating from Mexico, known for its mild heat and rich, earthy flavour with subtle sweetness. They have thick, dark green skins that turn red or brown as they ripen. Due to this extra hot summer, the Poblano are smaller than usual, measuring 10 to 15cm.
On the Scoville Heat Scale, Poblanos range from 1,000 to 2,000 SHU, making them much milder than Jalapeños (2,500–8,000 SHU). When dried, they become Ancho chillies, which have a deeper, slightly smoky taste and are often used in sauces, stews, and mole.
They’re versatile—great for stuffing, roasting, grilling, or blending into sauces—and offer warmth without overwhelming spice.
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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.
Flavour & Use:
Has a moderate, sharp heat with a slightly earthy, fruity undertone.
Commonly dried and ground into cayenne powder or used fresh in cooking for a spicy kick.
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)
Roughly 8–12 times hotter than a jalapeño, but far milder than super-hot peppers like ghost or Carolina Reaper.
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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.
It gets its name from its deep chocolate-brown pod, not because it tastes like chocolate, though it is famously paired with cocoa in spicy treats and hot chocolate.
Flavour Notes: Deep, smoky, earthy, and rich with a slow-building heat.
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📦 Fresh chilli orders are dispatched Monday to Wednesday to ensure they arrive in perfect condition.