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Mild: 500 to 1,000 SHU.
Heritage (USA 1890)
One of the most well known of the New Mexico peppers, the Anaheim is a slightly sweet pepper with just a little pop, they are great for people who typically don’t like spicy foods. Versatile and family friendly and big enough to be stuffed, if you are bored of the bell pepper, try moving up this small notch.
Mild: 600 to 1,500 SHU.
Arguably the most under-rated pepper in the pepper family, Poblanos are one of the most popular peppers grown in Mexico. With a mild chili taste, they are perfect for adding just a touch of zing to spaghetti sauces, sandwiches, steaks and they are excellent stuffed. Very easy to grow and even easier to harvest.
Volcanic - more than 1,000,000 - one million SHUs!
Bhut Jolokia, the Ghost Pepper was officially the worlds hottest Chilli in the Guinness Book of Records in 2007 until 2011. At over 1 millium SHU’s it is still one of the hottest pepper in the world. Each chilli ripens from lime green to orange to red. The flavour tends to have a smoky, earthy taste with a somewhat fruity aftertaste.
Medium Hot: 30,000 to 50,000 SHU.
Long Slim Red Cayenne is one of the best known hot chili peppers, it is a good long hot chilli that always performs well. The scarlet red peppers are perfect for adding a kick to a Bloody Mary or to vodka.
Medium Hot: 30,000 to 40,000 SHU.
An impressive and rare variety from Austria, chilli ‘Diavoletto’, meaning ‘little devil’, produces fruits are not only visually attractive, but also beautifully spicy. Elongated, fleshy chili fruits ranging in colour from purple to golden brown and finally to deep orange red. Organic Seed. 
Very Hot - 200,000 to 300,000 SHU.
Red Habanero chillies are one happy looking bunch with colourful skins that ripen to red as they mature. They are small, cute, shinny and have waxy skin. But as much as their looks are inviting, they are among the hottest chilli peppers commonly grown in the world.
Mild, 2,500 to 5,000 SHU.
Jalapeño chilli peppers are among the most popular hot chilli pepper seeds in the world. Jalapeño are very versatile: hot enough for a good kick, but still mild enough to use as a vegetable and well adapted for short-season growing. 75 days to harvest. Organic Seed.
Hot - 100,000 to 200,000 SHU.
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.
Fairly Hot: to 20,000 SHU.
Pepper ‘Picante a Mazzetti’ produces attractive cone shaped, chillies which grow vertically with many fruits per bunch. They mature to a festive, deep scarlet red, and have a multitude of ornamental uses. Sown May to June they will produce fruits in perfect time for Christmas.
Mild 500 to 2,500 SHU.
Pimientos de Padrón are amazingly tasty, tiny fresh peppers. The Spanish delicacy often served in Tapas bars, chances are if you have been to Spain you have gobbled up small plates of these in one sitting. Padrón peppers can be harvested as early as mid-May when small and sweet.
Very Hot: 100,000 to 350,000 SHU. Heritage
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.
Hot: 10,000 to 23,000 SHU.
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.
Hot: 50,000 to 80,000 SHU.
Greenleaf Strain.
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!
Bell Pepper
Heritage (USA, Introduced 1928)
Californian Wonder is the widely adapted standard variety, a favorite with gardeners and for commercial production. It consistently produces large yields of blocky, four-lobed thick-walled fruit that is mild and sweet, tender and flavourful. Perfect for salads, to stir-fries, grilling or stuffing.
‘Horn of the Bull’. Heritage (Italian)
Corno di Toro Giallo peppers have thin skin and thick walls and ripen to a golden-yellow. With a sweet, crisp, full-bodied flavour they are so popular that they have spawned an almost fanatical following. 
‘Horn of the Bull’. Heritage (Italian)
With a sweet, crisp, full-bodied flavour and a full, tapered shape, the gorgeous deep crimson sweet pepper ‘Horn of the Bull’ grow up to 25cm long. These uncommon peppers are a traditional favorite of Italy. Suitable for the greenhouse or outdoors. 
Mild: 500 to 1,000 SHU.
Italian Frying Pepper. Heritage
Think of the Cubanelle like a sweeter, more flavourful bell pepper, and you’ll understand why these peppers are so popular. While stuffing is a possibility, fried with a little olive oil, the Cubanelles mild sweet taste really comes to life. It is perhaps best thought of as providing ‘taste’ rather than ‘heat’.
Sweet Pepper, Italian Frying Pepper
Bell Pepper
Heritage (USA, Introduced 1928)
‘Golden Californian Wonder’ is the widely adapted standard variety, a favorite with gardeners and widely used for commercial production. The plant does well in both cool and warm weather. It consistently produces large yields of blocky, four-lobed thick-walled fruit that is mild and sweet, tender and flavourful.
Italian Frying Pepper, Red Horn Pepper
Sweet Pepper ‘Marconi Red’ is an Italian bred variety. Maturing a little later than regular bell peppers, they produce much sweeter and tastier fruits. This variety is often used for roasting and frying but also tastes wonderful when eaten fresh. It grows very well in unheated greenhouses or in pots on a sunny patio.
Italian Frying Pepper, Friariello Di Napoli
Sweet Pepper ‘Marconi Red’ is an Italian bred variety. Maturing a little later than regular bell peppers, they produce much sweeter and tastier fruits. This variety is often used for roasting and frying but also tastes wonderful when eaten fresh. It grows very well in unheated greenhouses or in pots on a sunny patio.
Tomato pepper (European Heirloom C1900's)
Beautifully shiny, red and tomato-shaped, Sweet Pepper ‘Runa’ produces a large harvest of flat-round fruits, use as you would a regular sweet pepper. Their unusual shape make them visually appealing. Suitable for outdoor and greenhouse cultivation the plants grow 60cm tall. Organic Seed.