Our main choice of chillies for our products are outlined below but we also grow more varieties some of which will feature in our new products for 2020.
To keep up with demand, we are currently sowing seeds for new plants as we speak!!
The Carolina Reaper is a cultivar of the Capsicum chinense plant. Developed by South Carolina breeder Ed Currie, the pepper is red and gnarled, with a bumpy texture and small pointed tail. In 2013, Guinness World Records declared it the hottest chilli pepper in the world, surpassing the previous record holder, the Trinidad Scorpion "Butch T". Other varieties may be spicier, but are not officially confirmed with a Scoville scale higher than the Carolina Reaper.
The Bhut jolokia, also known as ghost pepper, ghost chili pepper, ghost chili and ghost jolokia, is an interspecific hybrid chilli pepper cultivated in the Northeast Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur. It is a hybrid of Capsicum chinense and Capsicum frutescens and is closely related to the Naga Morich of Nagaland and Bangladesh.
In 2007, Guinness World Records certified that the ghost pepper was the world's hottest chili pepper, 400 times hotter than Tabasco sauce. The ghost chili is rated at more than 1 million Scoville Heat Units (SHUs). However, in the race to grow the hottest pepper, the ghost chili was shortly superseded by the Infinity chili in 2011, followed by the Naga Viper, the Trinidad Moruga scorpion in 2012 and the Carolina Reaper on 7 August 2013.
Jay’s Peach Ghost Scorpion pepper was originally developed by Jay Weaver, a pepper grower in Eastern Pennsylvania. It is a cross between a Ghost pepper and a Trinidad Scorpion. It grows into various shapes, with some having tails like a Trinidad Scorpion. The peach skin is thin and bumpy like a Ghost pepper. The heat level is extremely hot with a fruity flavor, similar to that of the Ghost pepper. Jay's Peach Ghost Scorpion pepper ranges from 800,000 to 1,100,000 Scoville Heat Units (SHU).
Jay's Peach Ghost Scorpion pepper is in the Ghost pepper family.
The lemon drop pepper, ají limon, is a hot, citrus-like, lemon-flavored pepper which is a popular seasoning pepper in Peru, where it is known as qillu uchu. A member of the baccatum species, the lemon drop measures between 15,000-30,000 on the Scoville scale.
The habanero is a hot variety of chilli pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero's heat, flavour and floral aroma make it a popular ingredient in hot sauces and other spicy foods.
Capsicum annum 'Apache' is a dwarf chilli pepper, ideal for growing in pots on windowsills. It bears masses of medium-sized, hot chillies in a variety of colours from yellow to red. Chillies measure up to 75,000 on the Scoville Scale
Scotch bonnet, also known as bonney peppers, or Caribbean red peppers, is a variety of chilli pepper named for its resemblance to a tam o'shanter hat. It is ubiquitous in West Africa. Most Scotch bonnets have a heat rating of 80,000–400,000 Scoville units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale.
The Scotch bonnet has a sweeter flavour and stouter shape, distinct from its habanero relative with which it is often confused.