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Cayenne - Red
£3.00
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Cayenne - Red
£3.00
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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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A Naga chilli (often called Naga Morich or simply Naga) is a super‑hot chilli pepper from Northeast India and Bangladesh, famous for its intense heat, fruity aroma, and distinctively wrinkled, wedge‑shaped pods. It is one of the key ancestors of the Bhut Jolokia (Ghost pepper) and shares many of its traits, though the Naga is often slightly shorter and rounder.
Heat level: Typically 800,000–1,200,000 SHU, placing it firmly in the super‑hot category.
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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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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 Ring of Fire chilli is a hot, cayenne-type pepper known for its quick maturity and high productivity. It grows on an upright bush and can be harvested either green for a fresher, sharper flavour or red for a deeper, sweeter heat.
Heat Level: Typically 70,000–90,000 Scoville Heat Units (SHU), making it significantly hotter than a standard cayenne.
Flavour Profile: Bright, slightly fruity, and intense, with a lingering burn.
Uses: Excellent for drying into chilli flakes or powder, spicing up sauces, or adding heat to fresh dishes.
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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 Carolina Reaper is an extremely hot, wrinkled, red chilli pepper famous for holding the Guinness World Record as the hottest chilli on Earth. It is known for its distinctive scorpion‑like tail, bumpy skin, and a surprisingly fruity flavour beneath its intense heat.
Heat level: 1.5–2.2 million SHU, making it one of the hottest peppers ever recorded.
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The Apricot Habanero is a variety of habanero chili pepper known for its bright orange-apricot colour, fruity aroma, and a sweet, tropical flavour that’s quickly followed by intense heat. It’s often described as having a citrus-like tang with floral undertones, making it popular in hot sauces, salsas, and marinades where both flavour and fire are desired.
Apricot Habaneros typically range between 100,000 and 350,000 SHU (Scoville Heat Units), placing them firmly in the very hot category — several times hotter than a jalapeño.
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Jalapeño peppers are medium-sized, moderately hot peppers with firm texture and a vibrant color that ranges from green to red. They are typically 5–10 cm long and about 2.5 cm in diameter, with glossy skin and thick flesh. They have a bright, slightly sweet flavour and heat from 2,500–8,000 SHU, concentrated in the seeds and pith, making them suitable for both raw and cooked dishes.
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The Hungarian Hot Wax is a versatile chilli pepper known for its bright yellow colour when young, turning orange and then red as it ripens. It has a mild to moderate heat level, making it popular for both fresh eating and cooking.
Heat Level (Scoville Scale): Typically 1,000–15,000 SHU
On the lower end, it’s milder than a jalapeño.
On the higher end, it can be noticeably hotter, especially when fully ripe.
Flavour Profile: Sweet, tangy, and slightly fruity, with a gentle warmth that builds rather than burns.
Uses: Great for pickling, stuffing, grilling, or adding a mild kick to salsas and salads.
Appearance: Smooth, tapered pods about 4–6 inches long, with a waxy skin (hence the name).
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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.
Price per 100g
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📦 Fresh chilli orders are dispatched Monday to Wednesday to ensure they arrive in perfect condition.