Spices

With a great fruity tang, and not too hot, this rare little beauty produces bright red peppers that have a crisp texture, a sweet pleasant flavour with only a mild pungency. Named for its distinct three-sided shape, 'Bishops Crown' is great to eat raw as an edible decoration. Cut the chillies in half, remove the core and add to salads or garnish hors d'oeuvre.

Long Slim Red Cayenne is one of the best known hot chili peppers, it is a good long hot chilli that always performs well and dries nicely. Producing an abundance of very wrinkled fruits which have thin flesh, they are used fresh in hot sauces or dried and ground for cayenne pepper.

If you love the taste of Jalapenos but can’t take the heat, 'Jalapeño Tam' is the one for you. Developed by Texas A&M to have the Jalapeno flavour without the heat, and at only 1,000-1,500 SHUs, this is much milder than the typical Jalapeno so you and all the family can enjoy all the flavour and not worry about it burning your tongue.

Jalapeño peppers are among the most popular and commonly available hot chilli pepper seeds in the world. They are very versatile: hot enough for a good kick, but still mild enough to use as a vegetable. The smooth, dark green fruits which ripen to red have thick walls with a rounded tip.

The 'Jamaican Hot Yellow' aren't the hottest chillies in the world, but clocking up to 100,000 to 200,000 SHU's these are probably as hot as one really needs to go. Behind the heat will be found a gorgeous fruity, citrusy flavour. Use in salsas, chutneys soups and sauces, they mix especially well in salsas with fruit.

Pepper ‘Picante a Mazzetti’ produces attractive cone shaped, chillies which grow vertically with many fruits per bunch. known as 'Bouquet di Peperoncini', they mature to a festive, deep scarlet red, and have a multitude of ornamental as well as edible uses. Sown May to June they will produce fruits in perfect time for Christmas.

The 'Scotch Bonnet' was the first Caribbean Hot Pepper to be known by a specific name in the export market. Most commonly found in hot Caribbean dishes, use sparingly, fresh or dried to recipes. Also great for pickling, garnishes, sauces and jerk rubs, it develops a rich, multi-sided, tropical-fruity flavour.

Serrano peppers are fleshy and meaty with the unique flavour so popular in Mexican cuisine. The abundant candle-flame shaped fruit are green, then red at full maturity and are borne on attractive erect, branching plants. They red chilies are often be threaded on string and dried as a colourful ornament.

Tabasco peppers are an American legend. Originally from Costa Rica they are the most well known type of Capsicum frutescens.These fiery little jewels are the primary ingredient in tabasco sauce. This Greenleaf strain has been bred to be resistant to tobacco etch virus (TEV) and give a lot of firepower!