The Naga Morich, meaning 'snake or serpent Chile, is an apt name for this ferociously hot variety. It is believed to be very closely related to its Indian cousin, the Bhut jolokia (Bih jolokia) and extreme care should be taken when handling these firebombs!!!. The thin walled wrinkled pods have a high degree of variability in shape although they are generally wedge shaped and average about 2 inches long by 1 inch wide. They ripen from a rich green through to yellow/orange and finally to a rich red approximately 120 days after transplanting. Plants can gow upto 4 ft tall with abundent fruit.Free P&P

Originating from the Yucutan Peninsula in Mexico, this pepper variety is Very Hot and is thought to be about the third hottest chile pepper variety measuring a scorching 445,000 scoville units. This makes it twice as hot as a standard Habanero Chile and over 80 times hotter than an Jalapeno Pepper! The slightly wrinkled chiles are approximately 1 inch wide by 1.5 inches long and are similar in shape to the Habanero. The chiles ripen from lime green to a brilliant red. They have a lovely fruity flavour which makes them an excellent choice for use in salsa's, marinades and in hot sauce. Free P&P

Jalapeno M (also called Jalapeno Jumbo or Jalapeno Santiago) is the most popular chile variety grown in Mexico and is widely used in Tex-Mex cooking, as well as for pckling purposes. These dark green chiles mature to a fiery scarlet red color and grow up to 3 inches in length with a typical Jalapeno shape, but is slightly larger than the standard Jalapeno. Approximately 3500 to 6000 scoville units. Very similar (if not the same as) Jalapeno Grande.Free P&P

A wild variety of piquins also called bird peppers, wild bird peppers and birdseye peppers, usually round in shape. A good plant to get started with growing wild chillies. The heat is seriously hot in the tiny pepper.Free P&P

Most famous of the Pubescens species, its history lies in the Andes region of Peru where it is also known as 'Manzano', meaning apple due the shape of the fruit. It is also called Locoto, Chilli Peron, Chilli Caballo and Chilli Ciruelo. Thy have unusal black seeds. The peppers themselves are very pungent, approx 2in X 1 1/2in and resemble miniture bell peppers, matures from green to orange. Rocotos can be a slow to germinate, so be sure the soil is kept warm, once mature these plants are fairly resistant to low temperatures. Rocotos are best eaten fresh so leave on the plant until needed. Free P&P

Medium heat. The fruits are very aromatic with a great citrus flavour and ripen to a bright claret red. Because of its attractive appearance, the dried chili is often added to dishes whole. When lightly fried in oil it turns radiant red and loses enough of its heat to allow for it to be eaten whole. Free P&P

Meaning 'little gourd' Guajillo is one of the hotter, large podded chile's and is extremely common in northern and central Mexico. The thin walled translucent pods are approximately 4in long by 1in wide and are a beautiful russet red in colour. They have an erect habit and are used primarily in salsas and sauces. Mild flavor along the lines of the Jalapeno. They have a sweet, medium-hot flavor.

The guajillo is frequently used in Mexican cooking

Chilli Pepper Paper Lantern has elongated red habanero type chillies with extream mouth tingling heat. Fruits ripen from lime green to bright red, elongated pendant fruits. Larger yielding than other habanero peppers. Free P&P

Chili Pepper Scotch Bonnet Red produces globular shaped fruits, sometimes resenbling the classic scottish had, ripening from a light green to bright red. Very hot, fiery burn at maturity. Short bushy plant habit, late maturing. Free P&P

Produces uniform conical shaped dark green fruits of good uniformity. Fruits weigh approx 20g and are 7.5cm in length, tapering to a point. can be cropped green or red Free P&P