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Bhut Jolokia Yellow “Ghost Pepper”

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Bhut yellow chilli

Bhut Jolokia Yellow “Ghost Pepper”

Species: Capsicum chinense
Scoville Heat Units: 600,000 – 800,000+ SHU
Heat Category: Super Hot
Origin: Assam, India
Flavour: A sweet and fruity taste that is slightly cooler than the Red Bhut.
Background: The Yellow Bhut Jolokia has is a natural variant of the Red Bhut Jolokia but with a little less heat. The Yellow Bhut has a woderful colour while retaining the characteristic taste and heat of a Bhut.

Yaki Blue

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Yaki blue chilli devon chilli man

Yaki Blue “Purple Bhut”

Species: Capsicum chinense
Scoville Heat Units: 750,000 SHU (Estimated)
Heat Category: Super Hot
Origin: USA
Flavour: A very hot variety with a strong Bhut like taste.
Background: The Yaki Blue, also known as a “Purple Bhut” is a typically hot Bhut variety, which make beautiful ornamental plants as well as adding heat and a rich deep blue colour to cooking.

Black Naga

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Black naga chilli

Black Naga

Species: Capsicum chinense [Hybrid]
Scoville Heat Units: 700,000 – 800,000 SHU
Heat Category: Super Hot
Origin: Bangladesh
Flavour: A sweet naga flavour.
Background: The chocolate version of the King Naga is a fairly new variety with large, thick dark brown pods that are much larger than the Chocolate Bhut Jolokia.

Ice Scream Scorpion

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Ice Cream scorpion

Ice Scream Scorpion

Species: Capsicum chinense
Scoville Heat Units: 200,000 – 550,000 SHU
Heat Category: Very Hot
Origin: Woodville, Mississippi
Flavour: Very sweet with a hint of a vanilla and very hot.
Background: The pale yellow / cream colour, sweet vanilla flavour and heat contributed to the name ‘Ice Scream’. A single plant was discovered in a field of 200 Trinidad Scorpion plants by Butch Taylor.

Fatalii

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Fatalii chillis

Fatalii “Fataali / Fatalli / Fatali”

Species: Capsicum chinense
Scoville Heat Units: 125,000 – 400,000 SHU
Heat Category: Very Hot
Origin: Central and South Africa
Flavour: Extreme, instant burn with a citrus flavor and hints of peach.
Background: A close relative of the Habanero, the Fataali has thin walls making it ideal for dehydrating for powder. The long, tapered pods turn from pale green to bright yellow once mature.

Pimenta Puma

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pimenta-puma-

Pimenta Puma

Species: Capsicum chinense
Scoville Heat Units: 300,000 – 400,000 SHU
Heat Category: Very Hot
Origin: Italy
Flavour: Very hot habanero type flavour.
Background: This relatively new and unheard of variety is most likely a cross-breed between Pimenta de Neyde and a Habanero golden. Ripening from purple-green trough to yellow.

Habanero White Giant

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Habanero White Giant “Peruvian white Hab.”

Species: Capsicum chinense
Scoville Heat Units: 225,000 – 375,000 SHU
Heat Category: Very Hot
Origin: Caribbean
Flavour: Intense heat and fruity flavour, smokey with citrus tones.
Background: This is a very rare chilli originally obtained in 1993 by a renowned chilli farmer in Italy named Luigi Mauriello. The large creamy white pods can grow up to 2 inches in diameter.

Devil’s Tongue, White

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Devil’s Tongue, White

Species: Capsicum chinense
Scoville Heat Units: 125,000 – 325,000 SHU
Heat Category: Very Hot
Origin: Pennsylvania, USA
Flavour: Loads of heat with fruity citrus taste with a nutty after taste.
Background: The 5 – 7 cm long wrinkled pods mature from green to a cream white. This variety simply “appeared” in Pennsylvania growing amongst other habaneros on the land of an Amish farmer in the 1990’s.

Caribbean Antillais

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Antillais-Caribbean-

Caribbean Antillais

Species: Capsicum chinense
Scoville Heat Units: 250,000 – 350,000 SHU
Heat Category: Very Hot
Origin: Yucatán Peninsula, Mexico
Flavour: Fruity, pungent and aromatic with lots of heat.
Background: A rare Habanero type with oblong shaped, wrinkled pods that are larger than a Scotch Bonnet and mature from lime green through to orange and then to bright red.

Scotch Bonnet Red

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scotch bonnet red

Red Scotch Bonnet

Species: Capsicum chinense [Hybrid]
Scoville Heat Units: 150,000 – 350,000 SHU
Heat Category: Very Hot
Origin: Caribbean
Flavour: Sweeter than a habanero but a similar heat and overall taste.
Background: This relative of the Habanero is named for its resemblance to a “Scotsman’s bonnet” a.k.a. “Tam o’ Shanter” hat, and is a staple in Caribbean cooking. Pods ripen from green to red.