Vegetable Seeds Catalogue
Blow your noodle with the world’s hottest chilli. This is one mean and ugly looking critter, only the most hard-core chilli heads!! A devilish red, wrinkled chilli averaging over 1.5 million Scoville Heat Units. Said to have a fruity flavour, but geez I dunno – it just feels like fried taste buds to me. A sub-tropical chilli that loves a warm/hot sheltered area. 20 seeds.
An early medium hot jalapeno that is suited to cooler areas with short summers. These chillies are great used fresh, ripening from green (milder) to red (medium hot but with a hint of sweetness) or pickled for use through winter. 5-6 cm long by 2.5 cm wide. Not to WA. 15 seeds.
You like it hot, well this is up there in Scoville rating, the not-so-humble habanero. Loved by chilli aficionados for the intense heat but also its sweet undertones. Definitely not for the faint-hearted though. The 4-5cm x 3cm fruits ripen from green salmon orange. Use fresh or dried. Prefer hot summers so yields outdoors in the cooler areas can be a bit erratic. 12 seeds.
A medium-hot chilli that is early to ripen in cooler areas. It is 200 mm long, 20-25 mm diameter at top, pointed and usually not straight but with twists. Can be cut in chunks and put in stir-fries to spice them up. Ripest and hottest when the chilli is red. Early to ripen. Not to WA. 10 seeds.
A medium-hot chilli that is early to ripen. They taste great fresh and are easy to stuff, peel after roasting and thick fleshed for frying. They ripen from yellow to orange to red, so they look and taste great pickled. These chillies are 12 cm long by 4 cm wide. 25 seeds.
Ooooh yeah! This is hot, if you love a chilli with the kick of a brumby this is it. Thin fruit, about 5 mm at top and 30-50 mm long, tapering to a point. Rarely do you get a variety like this that produces an excellent hot chilli yield in cool to temperate climates. On our farm this chilli always continues to produce well into autumn. Used fresh or dried. Not to WA. 20 seeds.
Originating from Mexico, this little chilli will make any gringo sweat. Pequin chillies are 2-3 cm and ripen from green to red. A very hot chilli that can be used fresh or dried. It is described as having citrusy, nutty flavour with a hint of smokeyness. Used in pickling, salsa, sauces, soups and vinegars. Fruits prolifically on bushes that can grow to 100 cm in tropical areas. 15 seeds.
A hot, spicy and very naughty chilli! The name of this chilli comes from its unusual shape, which when fully grown is considered to resemble a smaller version of a male’s private parts. So giggle away but its hotter than a jalapeno and just as versatile. It can be used fresh, pickled, dried, powdered and in salsa. Rated 10,000-23,000 Scoville units. 10 seeds.
A famous chilli grown in NW Spain, where it is a popular tapas (picked green and fried in olive oil). Considered the ‘Russian Roulette Chilli’ as they are mostly mild, however there is the occasional hottie to keep you on your toes. The longer the 2-4cm chillies are left on the bush the hotter they become. Not to WA. 15 seeds.
An indispensable chilli for Mexican cooking used in moles, adobos/pastes and salsas. The thick fleshed walls also make it ideal for grilling and stuffing with a favourite filling. A sweet mild-medium chilli that turns from dark green to a deep, deep red (so dark that it almost looks black). Pods taper to 8-12 cm long, 5 cm wide at the top. Keep sheltered for an easy to grow chilli with a good yield. Not to WA. 10 seeds.
A very hot chilli used extensively in the Caribbean that is destined to get you doing unique salsa dance moves once eaten!! With the heat also comes a sweeter, tropical fruity flavour. Used in a range of dishes, sauces and condiments. Unripe the chillis are light green and they get hotter as they ripen orange. A squat shaped chilli that resembles a bonnet. 15 seeds.