Items 1-10 of 46
One of the most popular chillies used for cooking in the US, but seldom found in Australia, the Anaheim is a delicious, mild thick skinned chilli that is best served stuffed and roasted.
A mild chilli very popular in Mexican cuisine, this chilli can be eaten fresh, cooked, or powdered. Known as Ancho when dry and Poblano when fresh.
A large bright red chilli, resembling the Australian outback! A must have for those wanting to grow chillies from every continent.
A chilli from Darwin that loves the Aussie outback climate, the Atomic Top End belongs in the garden of every Aussie patriot!
The hottest of the Australian chillies, the Australian Broome delivers a hard-hitting, long-lasting burn, just like the Australian sun!
A very hot variety, one Bangladeshi plant will produce dozens and dozens of upward facing chillies that are sweet but spicy, perfect consumed fresh.
One of the most widely used chillies in Thai and Vietnamese cuisine, the Thai Birdseye is small but spicy and belongs in the veggie patch of all chefs and home cooks alike.
It may produce pods smaller than the iconic Thai Birdseye, but the Birdseye Baby packs the same powerful chilli punch and delivers the same fresh crisp taste.
Similar to the standard Thai Birdseye, but longer and fatter - perfect for the gardener that believes the age old adage 'size matters'.
The Black Cuban is a striking chilli plant, producing round erect-growing pods. The fruit is black until maturity when they turn a bright red. They can be cooked or eaten raw, and have a slightly sour taste.