ALEPPO (C. annuum) This wonderful little chilli is an icon of Middle-Eastern cooking.  A blend of spicy heat and fruitiness it is used extensively as dried flakes.  It makes sensational chilli powder too but I really like using this chilli fresh too.  An exceptional variety with a history that goes back to its place in some of the most iconic cuisine of what was known as the Fertile Crescent.

Also known as the Halaby or Halabi chilli, so called because it is the name given to people from Aleppo and its region.  It is also an Arabic name for the city.

COCHITI (C. annuum) A gently spicy but sweet pepper that can be used in a variety of dishes both when unripe and green and fully ripe and red.  Has wonderful gentle heat and lots of fruitiness. This is an American heirloom that was bred by the Cochiti Pueblo people whose community is a few miles south of Santa Fe in New Mexico.  Highly threatened due to lack of cultivation.  Given to me by my Danish friend Eva.

DEDO DE MOÇA (C. baccatum) This is a mildly hot chilli with a smokey flavour that is an essential part of Brazilian cuisine and food culture.  Used both fresh and dried where it is sold as Calabressa pepper.  Does best under cover.  The plants will grow to at least a metre in height with heavy crops of large fruits that are redolent of other Aji types such as Lemon Drop.  A fantastic addition in the kitchen.  Dries happily on a sunny window sill and freezes well to.

FALERONE (C. annuum)  This very yummy large and medium hot Cayenne pepper was given to me by a Danish grower called Eva.  I have much to thank her for. Fantastically versatile.  Makes a great mild chilli power too.  freezes well.

HSIPAW STILETTO (c. annuum) From Shan state Myanmar this gently spicy chilli is a commercial variety that, like other very long and slender varieties one might find in Turkey for example, is delicious pickled when green but equally is a wonderful addition to spice up a dish when harvested red and ripe.

HUNGARIAN HOT WAX. (C. annuum) Given to me by my son who brought them back from a holiday. This pretty spicy pepper grows to about 12cms. Nice heat and I also dry the crop to make yellow chilli powder.

LEMON DROP (C. baccatum) Not the hottest of this type but will spice up a curry for sure! Given to me by Gordon, a fellow HSL seed guardian, it provides huge crops of the loveliest looking and tasting chillies

Currently out of stock

MATHANIA. (C. annuum) This is a famous Rajasthan heritage variety that had been considered extinct due to crossing with modern cultivars now grown by farmers. I found it on a remote farm in the Mathania district of central Rajasthan. It had been grown by the family for generations and when my guide saw them drying in the sun he burst into tears as he hadn’t seen this fruity, spicy yet not too hot chilli for many years. Prolific and easy to grow under glass. Great both fresh and dried.


PIMENTON D’ESPELETE. (C. annuum) A French heritage variety that is used as a condiment in local cuisine. Easy to grow with heavy crops of large medium spicy fruits which should be dried and then milled for use as course chilli powder or as an alternative to pepper. Great on scrambled eggs and sprinkled on frittata as well as to spice up casseroles and sauces. I cannot imagine my larder without it!

SULAWESI. (C. annuum) I found this chilli in a market on the island of Sulawesi in 1990. It grows to 4″ is pencil thin and very hot. Prolific, Early and easy to grow but can be slow to germinate. Does well in a border and outside in a sheltered sunny spot.

PUBESCENS ROCOTTO. (C. pubescens) A different species of chilli that comes from the highlands of Bolivia. Remarkably hardy and long lived. If kept in a frost-free greenhouse it will live for many years. Makes a wonderful house plant as it will fruit from July until February. I cut back hard after the last fruit have been harvest, root prune and re-pot. Beautiful purple flowers, plum-sized hot and spicy fruits with black seeds. If I could only grow one chilli this would be it.

YANGON MARKET. (C. chinense) Without doubt this is the hottest chilli I grow. Discovered in a market in Yangon, this Naga type has a wonderful scaly skin. Amazingly tough too. I now grow just one plant which continues to crop well into the New Year with some bottom heat in a cool greenhouse. The plant in this photo is now four years old. Use with caution.


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