Monkey Face Red chilli peppers, renowned for their unique appearance and delightful flavour, are esteemed producers. With pods resembling a monkey’s face, these peppers offer a sweet taste with a hint of apple, culminating in a vibrant red hue upon ripening.
De Arbol Orange, hailing from Mexico, is a remarkable chilli pepper with a height of around 35 cm in pots. This beauty boasts consistent, abundant yields throughout the season, even enduring Australian winters at 7 degrees Celsius. The pods, starting creamy white and maturing to a warm orange hue, measure 4-5 cm in length and 1 cm in width. Known for its resilience in cool climates, it’s an excellent choice for those facing colder temperatures.
Um Ji Put, a rare variety of C. Annuum hailing from Korea, delights chilli enthusiasts with its exceptional attributes. Boasting thick-walled pods that transition from vibrant green to fiery red upon ripening, this cultivar produces generously, with each plant reaching up to 50 cm in a pot and even larger when planted in the ground. Its flavour is a delightful combination of sweetness and juiciness, complemented by a satisfying kick.
Hailing from Brazil, the Cheiro Creme chilli, a rare C. Chinense variety, delights with creamy pods boasting a light apple flavour and medium heat. Sent from a Brazilian friend, it’s an exclusive gem of The Hippy Seed Company.
The Padron Pepper, also known as Pimientos de Padrón, originated in Spain during the 16th century. Brought by monks from South America, it thrived in the Padron region, becoming a staple. Known for its prolific pod production, the pepper yields 7 cm long and 3 cm wide pods.
The Purple Viper Naga, originating from the Matthew Arthur strain, stands out for its stunning appearance. With purple stems, dark green leaves tinged with black, and vibrant pods transitioning from green to purple to bright red when ripe, it’s a visual delight.
Renowned as a prized produce of Turkey, Maras Biber charms with its slender, sun-dried pods preserved in olive oil and salt. Its allure lies in its vibrant red hue and mild, sweet capsicum taste, evolving into richer flavours upon drying.
Fushimi Chilli, renowned for tempura and Japanese cuisine, boasts exceptional flavour. A prolific and easy-to-grow variety, its pods transition from light green to red, reaching 14-16 cm in length. Ideal for pickling, grilling, or tempura.
Fidalga Amarillo, a distinguished C. Chinense hailing from Brazil, is renowned for its prolific yield, boasting delightful yellow pods that transform from light green to a warm yellow hue. With a compact 60 cm size in pots, it can flourish even more when planted in the ground.
Aji Melocoton, hailing from Peru, is a vibrant chilli pepper celebrated for its very flavourful tropical essence. The name “Melocoton,” translating to peach in Spanish, reflects its beautiful peach-coloured pods. Known as a Baccatum variety, it delivers a delectable taste experience.
Hangjiao 7 Super Nova, a remarkable chilli variety, emerged from a groundbreaking 1987 experiment by Chinese scientist Jiang Xingcun. Seeking solutions for China’s growing population, he sent vegetable seeds, including chilli seeds, into space. Exposed to zero gravity, the mutation rates increased drastically, resulting in larger chillies with enhanced yields. Hangjiao 7 Super Nova, a C. annuum variety, grows to 50-60 cm in pots, yielding massive, twisted chillies, up to 20 cm long and 1-1.5 cm wide. Known for its prolific nature, it offers a unique flavour reminiscent of fresh peas.
Bred meticulously by The Hippy Seed Company, the THSC Black Habanero stands out as a unique variety. Renowned for its prolific yield and striking appearance, it boasts pods that transition from dark green to nearly black.
Fidalga Preto Pepper, a remarkable C. Chinense hailing from Brazil, is celebrated for its prolific nature and stunning appearance resembling a miniature umbrella tree. The name “Fidalga” translates to a gentle woman in Portuguese, and “Preto” signifies black, reflecting the pods’ captivating dark purple to red transformation.
SILI-A-TOP, a remarkable chilli hailing from the Philippines, stands out as a prolific producer with pods transitioning in colour from green to warm orange. Its elongated shape, reaching up to 10 cm in length and 2 cm in width, adds to its allure.
The Aji Pineapple, hailing from Peru, is a remarkable chilli variety known for its prolific yield and ease of cultivation. Classified as Capsicum Baccatum, this lovely chilli is ideal for those new to growing their own chillies, offering a great starting point. You will get lots of delicious pods, and this variety thrives in cooler climates, providing an extended growing season.
The Black Fire chilli, renowned for its stunning appearance, is a prolific producer with pods starting black and ripening to vibrant red. It offers a slightly sweet flavour and moderate heat.
The De Arbol Red, a petite chilli tree originating from Mexico, is a vibrant addition to any garden or kitchen. Known for its prolific pod production, these 6 cm long, 1 cm wide chillies transform from creamy white to a fiery red upon maturity. Noteworthy for retaining their vivid red hue even when dehydrated, these chillies are as aesthetically pleasing as they are flavourful.
The THSC Naga 7 Chilli stands as a testament to heat and flavour, tracing its origins to the northeastern regions of India. Renowned for its fiery intensity and distinct taste, this chilli variety has an intriguing history rooted in the Naga tribes’ traditional cultivation practices.
Originally from Asia, the Po Chong chilli, a variety of Capsicum Annuum, is renowned for its prolific production. Its 6-7 cm pods, initially green and ripening to red, boast a distinct capsicum apple-like flavour. These bushy plants, reaching about 50 cm in pots, are early producers, making them popular among chilli enthusiasts.
Zimbabwe Birds Eye, hailing from Africa, is renowned for its compact nature and prolific production. Sporting bullet-shaped pods, this fiery chilli stands smaller than its Malawi counterpart but packs a potent punch. It’s an ideal choice for pot cultivation, thriving on windowsills or verandas.
Hungarian Black Chilli, a rare Hungarian heirloom, boasts a sturdy 50-90 cm plant with purple veins on green foliage and vivid purple flowers. Abundant 5-7 cm fruits, initially shiny black, mature to red. Ideal for salads, pickling, or homemade paprika in Hungarian cuisine.
Black Pearl Pepper, originating from Mexico, is a botanical masterpiece renowned for its stunning appearance. These peppers, resembling shiny black pearls, are a visual delight and a recipient of prestigious awards.
The Black Prince chilli, originating from Mexico, boasts stunning black-to-green leaves and vibrant purple flowers. The plant yields black pods, maturing to red, with a mature size of 1-2 cm.
Pusa Jwala, a renowned chilli cultivar hailing from India, is revered for its prolific yield and distinctive pod shape. With an elongated, wrinkled structure, these chillies transition from green to vibrant red upon ripening, offering a delightful visual contrast. Renowned for its apple-like taste and notable heat, Pusa Jwala is a staple in Indian cuisine, adding depth and spice to various dishes.
Aji Lemon Chilli, also known as Aji Limon or Lemon Drop, hails from Ecuador or Peru. This exceptional producer boasts small, lemon-yellow pods with a distinctive citrus overtone, perfect for enhancing seafood, stir-fries, or Thai dishes. Aji Lemon Chilli is renowned for its vibrant citrus flavour and small, wrinkled pods.
Hailing from Wales, the Sugar Rush Peach chilli, a variant of Capsicum Baccatum, is a remarkable addition to the chilli world. Handcrafted by Chris Fowler, this variety boasts a unique peach colour and a sweet taste reminiscent of ripe peaches. Its pods, cylindrical with gentle ridging, mature from light lime green to a luscious peach hue. The plant’s growth is impressive, reaching over a metre in pots and towering over 5 feet when planted in the ground. Its long season ensures abundant yields of these delectable peppers.
Jalapeno, a renowned chilli pepper originating from Mexico, derives its name from Xalapa, the capital city of Veracruz. Recognized for its conical green pods, it grows up to 120 cm in pots or larger when planted in the ground. A delightful transformation occurs when the green peppers ripen to red, becoming sweet and fruity. Picked ripen, they boast enhanced heat and flavour.
The Tabasco Pepper, renowned for its fiery heat and smoky flavour, hails from Mexico, particularly the state of Tabasco. Since 1868, it has been celebrated in the US for its association with the McIlhenny Company’s Tabasco hot pepper sauce.
Originating from Peru, the Aji Camba is a captivating member of the Capsicum Baccatum species, revered for its stunning visual display and unique flavour profile. Amongst the diverse range of C. Baccatum varieties, the Aji Camba stands out with its remarkable colour transformation, showcasing shades of green, white, yellow, purple, and ultimately culminating in a vibrant red upon ripening. This is definitely one of the most spectacular varieties.
Hailing from Peru, the Aji Chuncho is a member of the Capsicum Frutescens family. Having been cultivated for several years, this chilli variety thrives with ease, resembling a little tree with small leaves.
It is an amazing producer of bright red pods that are crispy with a nice sweet capsicum taste that stays for ages.
Originating from the highlands of Peru, Aji Cito is a rare chilli variety celebrated for its unique characteristics and unique flavour profile. The chilli is eye-catching and produces an abundant amount of beautiful pods. It is easy to grow, has a long season and is a great producer. You will be picking pods throughout summer.
Aji Crystal Chilli hails from Curico, Chile, belonging to the Baccatum species. It is such an amazing producer and it’s one of the first to pod up and has a long season. All in all Aji Crystal is easy to grow, great producer of delicious pods and it looks spectacular when it’s full of these pale yellow pods. They have a delicious citrus flavour and would be great for making a salsa.
