UK Chili Seed Suppliers

Jalapeno, Heat Level of 6

This chili is well adapted for the UK short-season growing, Jalapeno chili pepper seeds
Peppers are among the most popular and commonly available hot chili pepper seeds
s in the world. Smooth, dark green chili peppers the ripe form of the green Jalapeno is red. Jalapenos are about 2 inches long and approximately 3/4 to 1 inch thick with a rounded tip. Jalapenos are found in a broad range of Latin dishes. Ranging from hot to very hot with a green vegetable flavour, Jalapenos can be easily seeded and added to soups, stews and dips or enjoyed whole when roasted with meats or stuffed with cheese. Red Jalapenos have a sweeter flavour and are often pickled or smoked.

Early Jalapeno Chili [hah-lah-PEH-nyoh], Heat Level of 6. 2,000 to 5,000 SHU

Well adapted seed for the UK short-season growing, Due to a demand for an early chili pepper we now stock Early Jalapeno.  This is a more compact plant.

Cayenne Long Slim, Heat scale 5+

A very hot, long, slender, wrinkled chili pepper growing to 6 inches in length. The dark-green to bright-red, thin walled fruits are easy to hang in the kitchen and dry and can be ground to a powder for a spicy-hot condiment. Each pepper plant provides a massive harvest. (C. annuum)

It is straight to slightly curved because it is a Cayenne, (but much hotter) and 4 to 5 inches long and 3/4 inch across. It matures from green to yellow to reddish orange. Plants are 18 inches tall.  It is reported to contain 100,000 Scoville heat units, which is more than a typical Cayenne and about 1/3rd of the heat of a Habanero so is great for cooking with.  It is ideal for a variety of uses and dries easily for use all year around.

Anaheim [AN-uh-hime], Heat level 2. 1,000 to 10,000 Scoville heat units.

Fruit is 4 - 6 inches long, easy to grow chilli. This is a great chilli to cook with, also known as California Chili and Chili Verde. With its modest heat level it is widely used for all purposes. Prolific bearers of long, thin, 2-celled fruits. May be used green or red - hotter when red. Red chillies are left on the bush until turning leathery, then dried in the sun to later be ground into powder and sold as Chili Colorado. (Capsicum annuum)

The Ristra Chili, well adapted for the UK short-season growing, this medium-hot, thin-walled fruit matures to a bright, true, fire-engine red.  Air-dried Espanolas also make an excellent, deep-flavoured chili powder. Their medium pungency is just right to add a little zing to any dish and makes delicious red chili sauce, my favourite cooking chili. Colourful 150 - 200mm long Espanolas mature extra early.

Guajillo [gwah-HEE-yoh], Heat level 2-4

Its delicate flavour makes this a favourite, especially for colouring, in all forms of cooking.

Meaning 'little gourd'. The Guajillo from Mexico is a beautiful russet red, translucent, thin-walled chili, measuring between 10-15 cm in length and between 2.5-3.25 cm in width.  Most chilis grow hanging downwards (pendant). Guajillos grow upright. (Capsicum annuum).

Red Scotch Bonnet Chilli Pepper, Heat Level is 9-10

The Scotch Bonnet  is not the same chilli as the Habanero they are of the same species but the Scotch Bonnet is not a Cultivar. The Scotch Bonnet has a different shape - one which closely resembles a Scot's bonnet - so it is very easy to differentiate the two. It  grows mainly in the Caribbean islands while the Habanero grows mainly in Latin and North American. The flavour of the two, however, is very similar as is their heat Level. The Scotch Bonnet Red is 1 to 1-1/2 inches in diameter, is irregularly shaped.  Some say the flavour is even more tropical and fruity than the Habanero. It is great for salsas and sauces. (Capsicum Chinense).

Joe Parker

For authentic Santa Fe green or red chili sauces, use this improved, premium NuMex 6-4 version with higher yields. Peppers are tapering, 6-7 inch long, thick fleshed pods that mature from bright green to red. Used at either stage, they have thick crispy flesh and their lively flavour is mild. The 2-2 1/2 foot plants are early and extraordinarily fruitful, producing twice the yield of any other NuMex variety.

Mulato Isleno, Heat level is 2

The Mulatos are similar in shape to Ancho but somewhat longer and flatter . The flattened, heart-shaped, blunt-ended fruits are glossy green, 4 to 6 inches long, 3 inches wide and hang pendant fashion from large-leafed 2 1/2 foot plants. Mulatos ripen from deep glossy green to a dark chocolate brown colour called "achocolatado." The thick fleshed chili can be used at either stage. They are sweeter and a little more pungent than Ancho chili.

Pasilla Bajio (Pasilla Negro)

Pasilla means little raisin in Spanish and refers to the wrinkled, deep brown dried pods and raisin like aroma of this flavourful chili that no serious cook should be without. The elongated, cylindrical pods measure 6 to 8 in. long and 1 in. wide. Delicious either fresh or dried, the beautiful fruits mature to dark chocolate brown. Plants grow 2 to 3 ft. tall, with first branches well up the stem so pods do not touch the ground. The dried pods of this delicious, mild- to moderate-heat chili form the basis for the rich complex flavour of mole sauces. When used fresh, Pasillas are called Chilacas and add a rich, flavourful, warm glow to enchiladas and chili sauces, soups, and stews. (Capsicum annuum).

Cayenne, Heat Level 5

well adapted for the UK short-season growing, Matures bright red, Cayenne is ideal to cook with and dry for chilli powder, a great plant to have for the cook. This chilli is one of my favourites and one that I always grow for my own kitchen.

Tabasco, Heat Level 7

The principal ingredient in the most famous hot sauce in the world, and central to Creole cooking. Tabasco chillis have a unique, dry/hot smoky taste combined with fiery pungency for unbeatable flavour. These small, pointed chillis grow on branching plants. Each plant can bear 100 erect little chilli pods that colour up from yellow to orange to red. Rightfully famous, Tabasco’s smoky hot flavour is fantastic and not to be missed.

Thai Hot, Heat Level 7

An Asian Heirloom from pre-1900's. Small green to red fiery-hot peppers, about 6 times hotter than Jalapenos.  Beautiful on a compact plant, the 1/2 inch red and green peppers stand out like little coloured fingers. They may be used at either the red or green stage and are quite popular for "hot" Asian dishes. (Capsicum annuum).