Chilli Whole

Ancho chilli is the most sold chilli in Mexico, when you have the right ancho its not surprising Ancho should be sweet berry flavours with a drop of heat, there are several grades of Ancho chilli available Just plain Ancho is the lowest grade, grown...

  The classic Birdseye fresh and Piri Piri or Peli Peli or Pili Pili, known by names throughout Africa, in Europe it is known as Birdseye or Piri Piri Birdseye chilli was brought to Africa in the 1500s by the Portuguese, the crop was taken to heart...

Carolina Reaper is currently the World Record Holder of the Hottest Chilli Reapers have been rated at over 2m SHU - this is seriously hot! Jalapeno on pizzas are 5000 SHU, Cayenne in Madras Curries is 20,000 SHU, Scotch Bonnets are 100,000 SHU so at 2m...

Cascabel is another hidden gem in the Mexican Chilli World Cascabel is known as the rattle chilli, the inside is hollow and when dried the cascabel becomes a rattle, traditionally given to babies to play with The cascabel skin is very thin and very...

Cascabel is another hidden gem in the Mexican Chilli World Cascabel is known as the rattle chilli, the inside is hollow and when dried the cascabel becomes a rattle, traditionally given to babies to play with The cascabel skin is very thin and very...

Chipotle Chipotle Chipotle, this is by far my favourite chilli ever! and I have eaten a few Chipotle is unique in the food world let alone chilli with its unique smoking process of using pecan shells to create a sweet nutty flavour Jalapenos are used as...

Carolina Reaper is currently the World Record Holder of the Hottest Chilli Reapers have been rated at over 2m SHU - this is seriously hot! Jalapeno on pizzas are 5000 SHU, Cayenne in Madras Curries is 20,000 SHU, Scotch Bonnets are 100,000 SHU so at 2m...

The De Arbol Chilli is Mexico's cayenne chilli, hot and flavoursome! De Arbol is hotter than the standard cayenne out of India which is around 20,000 SHU, Arbol is rated at 70,000 SHU Lovely consistent colour throughout the Arbol pod, adds a warming...

Guajillo is Pronounced Gwah Hee Hah, it takes practice but well worth the effort for this wonderful Mexican Chilli Don’t let the name Guajillo warn you off though, as with all Mexican Chilli the Guajillo has been cultivated by generations of...

Habanero for all Chilli heads, now we are getting close to proper heat, Vindaloo curry is rated at 100k SHU, Habanero Chilli is rated at 350,000 SHU - 3 x hotter in one chilli pod Most chilli is for flavour and upto 30k shu or madras curry heat, habanero...

Habanero is a seriously hot chilli with a very distinctive flavour and aroma The Red Savina strain of habanero is one of the best habaneros nature produces Commercially not available as standard, so we find a grower - a good chilli grower it is always...

There is confusion around chilli in general, for sure when it comes to Kashmiri even more so In India Kashmiri just means red chilli, with many types being sold under the group In popular cookbooks for Curries they often describe low heat / mild...

Mulato is Dark and Mysterious with its complex flavours of dried cherry, coffee, tobacco, liquorice and raisin.  Mulatos are cousins of Ancho and somewhere in the past they had a shared parent, but somewhere in the past a wonderful group of farmers...

Naga Bhut Jolokia broke all the records, before the naga was tested Habanero Savina was king at 500K Shu, the Naga Bhut Jolokia was a tested and smashed the 1m SHU The Chilli that started a revolution – Cheers Pete (the man who brought naga to...

Pasilla is a wonderful Mexican Chilli, if you have not tried you should Cultivating a plant requires taking the seed from a parent whole pod that has the flavour and heat you are after and repeating over and over again to strengthen the flavours The...

Pequin is a highly underrated chilli, found growing wild in North Mexico / Texas Mexican/Texan cuisine is known for its heat, in chilli terms most are very low in heat but Pequin is the hardened cowboy of chilli heat Earthy flavour with huge heat...

Very rare to find Rocotos dried or even fresh Chilli originated in Latin America, being so there is evidence of their use throughout the civilisations of the lands history, especially the Rocoto, trace evidence has be found in the Guitarrero Caves in...

Scotch Bonnet is an almighty Classic Chilli from the Caribbean, well known all over the world for its good heat at around 200k SHU – twice a vindaloo Hard to find in dry form and perfect for seasonings, blends and rubs or when fresh is hard to...

Moruga Scorpion Chilli was the first chilli to be tested at over 2million Scoville Heat Units, that is hot! It is also a natural strain grown by nature Wonderful fruity flavour as you would expect from Chinense type Chilli, along with a lovely smoked...

Cayenne as with all Chilli where you grow and how you grow will create a different flavour and heat of chilli From Chillies on the Web you only get the best grown examples of a chilli and the authentic real deal - no generic here! Teja Chilli is from a...

Former record holder, Butch Taylors Strain of the mighty Trinidad Scorpion Chilli Evolved in the Caribbean, on the Island of Trinidad, with this strain being developed by Butch Taylor to maximise and create a stable strain Recorded at a rating of 1,5m...

The Vietnamese Chilli is a long cayenne, low in heat and bags of flavour Usually found in the Markets of Hanoi and other cities, rare to find dried  Use one pod for a mild cayenne fruity flavour, use more pods for a hotter wow factor heat Can be...

As with our growing range of Chinese chillies we are delighted to bring another commercial crop from China The Yidu Chilli is cultivated and grown in the western Hubei Province, soaking up the wonderful Chinese Climate to change what we estimate to be...