Products

Cichorium intybus 'Magdeburg'

A traditional European heirloom grown for its large, fleshy roots, which can be roasted and ground to create a rich, caffeine-free coffee substitute. For generations, chicory root has been used on its own or blended with coffee to add depth, body and a distinctive roasted flavour.

Above ground, Coffee Chicory produces attractive blue flowers and a rosette of tangy, slightly bitter leaves that can be harvested young for salads or cooked as greens. The flavour is similar to dandelion and becomes milder when cooked.

Magdeburg develops substantial roots over a long growing season, making it one of the best varieties for home production of roasted chicory. Once harvested, roots can be sliced, roasted until deep brown and ground for use in hot beverages.

Easy to grow and adaptable to a range of conditions, chicory is a useful addition to kitchen gardens, herb gardens and self-sufficiency plantings.

Approximately 100 seeds per packet

When to Plant (Australia)
Tropics: April to July
Subtropics: March to August
Mild climates: Autumn to spring
Cold climates: Spring and summer

Planting / Sowing
Sow seed directly where plants are to grow or raise seedlings for transplanting. Sow 5–10mm deep in full sun and well-drained soil. Space plants approximately 25–30cm apart. Keep soil moist during germination and establishment. Harvest young leaves as required throughout the growing season. Roots are typically ready to harvest after approximately 110 days, once they have reached a good size.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Cichorium intybus

Puntarelle di Galatina is a traditional southern Italian Catalogna chicory prized for its slender, deeply serrated green leaves and compact central heart of thick, pale shoots. This Galatina strain is renowned for its dependable heart formation, sturdy petioles and pleasantly balanced bitterness, making it one of Italy's most sought-after gourmet chicories.

The crisp inner shoots are the highlight of the plant. Traditionally, they are finely sliced and soaked in ice-cold water until they curl into delicate ribbons, then dressed simply with extra virgin olive oil, garlic, lemon juice and anchovies, a classic preparation from the regions of Puglia and Lazio. The outer leaves can also be enjoyed cooked like spinach or added to soups and sautés. Best grown as a cool-season crop, Puntarelle develops its finest texture and flavour when harvested from late autumn through winter.

Approximately 650–750 seeds per gram
Approximately 280 seeds per packet

When to Plant (Australia)

Tropics: April to August
Subtropics: March to August
Mild climates: March to September
Cold climates: September to November and February to April

Planting / Sowing

Sow seed 5 mm deep directly into fertile, well-drained soil in a sunny position. Thin seedlings to 25–30 cm apart to allow the central heart to develop fully. Keep plants evenly watered throughout the growing season to encourage crisp, tender shoots and reduce bitterness. Harvest the outer leaves as required, or cut the tightly formed central shoots once mature for traditional puntarelle dishes.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Cichorium intybus

Red Ball Chicory is a striking Italian heirloom producing compact, round heads of rich burgundy-red leaves with crisp white ribs, naturally protected by green outer wrapper leaves. The tightly packed hearts develop their deepest colour and sweetest flavour during cool weather, making this an excellent autumn and winter crop. The attractive heads add colour, texture and a pleasant bittersweet flavour to salads, while also lending themselves beautifully to grilling, roasting or braising.

Like many radicchio types, exposure to cool temperatures enhances both colour and flavour by reducing bitterness. Red Ball stores well after harvest and is an excellent choice for home gardeners wanting a reliable, gourmet leaf vegetable with outstanding visual appeal.

Approximately 600–700 seeds per gram
Approximately 160 seeds per packet

When to Plant (Australia)

Tropics: April to August
Subtropics: March to August
Mild climates: March to September
Cold climates: September to November and February to April

Planting / Sowing

Sow seed 5 mm deep into fertile, well-drained soil in a sunny position. Thin or transplant seedlings to 25–30 cm apart, allowing adequate space for firm heads to develop. Keep plants evenly watered throughout the growing season to encourage crisp, well-formed hearts. Harvest once heads are firm and fully coloured, removing the outer leaves if required.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Cichorium intybus

Variegated of Lusia is a beautiful Italian heirloom radicchio named after the town of Lusia in northern Italy. It produces compact, tightly wrapped round heads with distinctive leaves marbled in wine-red flecks over a pale green background, gradually fading to buttery yellow towards the centre. As the heads mature, the red variegation intensifies, creating a striking layered appearance that is as ornamental as it is delicious.

With a mild, pleasantly balanced bitterness and a crisp, tender texture reminiscent of iceberg lettuce, Variegated of Lusia is excellent in fresh salads, while also lending itself well to light sautéing or grilling. This cool-season variety develops its finest colour and sweetest flavour in low temperatures. Regular sowings every two to three weeks will provide a continuous harvest throughout the season.

Approximately 600–700 seeds per gram
Approximately 250 seeds per packet

When to Plant (Australia)

Tropics: April to August
Subtropics: March to August
Mild climates: March to September
Cold climates: September to November and February to April

Planting / Sowing

Sow seed 5 mm deep into fertile, well-drained soil in a sunny position. Thin or transplant seedlings to 25–30 cm apart. Keep the soil consistently moist throughout the growing season, as uneven watering can lead to premature bolting and increased bitterness. Harvest once firm heads have formed, removing the outer leaves if desired.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Cichorium intybus

Wild Chicory is a hardy, deep-rooted herb traditionally valued for its striking sky-blue flowers, vigorous growth and ability to improve soil health. Growing to around 1 m tall, it develops a strong taproot that penetrates deeply into the soil, helping to break through compacted layers and heavy clay while drawing nutrients from the subsoil. This natural nutrient mining brings valuable minerals, including nitrogen, potassium, sulphur and silica, closer to the surface where they can benefit surrounding plants.

The attractive flowers are highly appealing to bees and other beneficial insects, making Wild Chicory an excellent addition to wildlife-friendly gardens, permaculture systems and regenerative landscapes. Young leaves can also be harvested for salads or cooked greens, while the roots have a long history of being roasted and used as a coffee substitute.

Approximately 600 seeds per gram
Approximately 250 seeds per packet

When to Plant (Australia)

Tropics: April to August
Subtropics: March to September
Mild climates: March to October
Cold climates: September to November and February to April

Planting / Sowing

Sow seed 5 mm deep into well-drained soil in a sunny position. Direct sow or transplant seedlings once established, spacing plants 30–45 cm apart. Keep soil evenly moist during establishment. Once mature, the deep taproot provides excellent drought tolerance. Harvest leaves while young for the mildest flavour or allow plants to flower to attract pollinators and improve soil structure.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Capsicum annuum

Anaheim is a traditional chilli variety with a history spanning more than 300 years. It produces thick-fleshed, long tapered fruits up to 15 cm in length that mature from green to bright red. With a mild to medium heat (2/10), Anaheim is exceptionally versatile and ideal for stuffing, roasting, soups, stews, sauces, pickling, and drying. The vigorous, upright plants grow to around 60 cm tall and produce continuously throughout the season. Matures in around 70–80 days.

Approximately 20 seeds per packet

When to Plant (Australia)
Tropics: March to September
Subtropics: August to December
Mild climates: Spring to early summer
Cold climates: After the last frost

Planting / Sowing
Sow seed in trays 5 mm deep in a warm, well drained seed-raising mix. Maintain temperatures between 22–28°C for reliable germination. Transplant seedlings into full sun once frost risk has passed, spacing plants 40–50 cm apart. Harvest fruits green or allow them to fully ripen to red for a sweeter flavour and increased heat.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Capsicum annuum

Anaheim is a traditional chilli variety with a history spanning more than 300 years. It produces thick-fleshed, long tapered fruits up to 15 cm in length that mature from green to bright red. With a mild to medium heat (2/10), Anaheim is exceptionally versatile and ideal for stuffing, roasting, soups, stews, sauces, pickling, and drying. The vigorous, upright plants grow to around 60 cm tall and produce continuously throughout the season. Matures in around 70–80 days.

Approximately 25 seeds per packet

When to Plant (Australia)
Tropics: March to September
Subtropics: August to December
Mild climates: Spring to early summer
Cold climates: After the last frost

Planting / Sowing
Sow seed in trays 5 mm deep in a warm, well drained seed-raising mix. Maintain temperatures between 22–28°C for reliable germination. Transplant seedlings into full sun once frost risk has passed, spacing plants 40–50 cm apart. Harvest fruits green or allow them to fully ripen to red for a sweeter flavour and increased heat.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Capsicum annuum

Bulgarian Carrot is a distinctive heirloom Chilli from Bulgaria, producing firm, tapered fruits approximately 10 cm long that closely resemble small bright orange carrots. The brilliant colouring, crisp flesh and medium to hot heat make it an unusual and highly productive addition to the chilli garden.

The fruits have a lively, fruity flavour beneath their heat and are particularly good roasted, chopped into salsa, made into chutneys and sauces or preserved whole through pickling. They can be used fresh or dried, with the vivid orange fruits bringing both colour and warmth to dishes.

Chillies originated in the Americas and have been cultivated for thousands of years, spreading around the world following European contact and becoming integral to cuisines throughout Asia, Africa and Europe. They are naturally rich in vitamin C and carotenoids, while their characteristic heat comes from capsaicinoids concentrated primarily in the internal membranes of the fruit.

Bulgarian Carrot grows to approximately 50 cm tall and performs best through warm weather in full sun with fertile, well-drained soil. Plants are frost sensitive but can behave as short-lived perennials in warm, frost-free climates.

Seed count: approximately 120–160 seeds/g
Approximately 25 seeds per packet

Heat: Medium to hot

When to Plant (Australia)

Tropics: Most of the year
Subtropics: Late winter to summer
Mild climates: Spring to early summer
Cold climates: Spring after frost, preferably started earlier under protection

Planting / Sowing

Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist during germination. Chilli seed germinates best with steady warmth and may be slow to emerge in cool conditions.

Transplant seedlings once the danger of frost has passed and the soil has warmed, spacing approximately 40–50 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.

Harvest fruits once they develop their characteristic brilliant orange colour, or pick earlier if required. Regular harvesting encourages plants to continue flowering and producing fruit.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Capsicum chinense

Carolina Reaper is an exceptionally hot chilli developed by American chilli breeder Ed Currie from the PuckerButt Pepper Company. Originally known by the breeding code HP22B, it became internationally famous after being recognised by Guinness World Records as the world’s hottest chilli in 2013.

The heavily wrinkled fruits ripen from green to brilliant red and typically develop the variety’s distinctive pointed or hooked “stinger” at the base. Beneath the extreme heat is a surprisingly sweet, fruity flavour, although its intense capsaicin content means only very small quantities are generally required in cooking.

Carolina Reaper averages approximately 1,641,000 Scoville Heat Units (SHU), with individual fruits capable of considerably higher readings. Plants form vigorous, branching bushes reaching up to approximately 1.2 m under favourable conditions and appreciate a long, warm growing season.

As a Capsicum chinense, Carolina Reaper generally germinates and develops more slowly than common Capsicum annuum varieties. Consistent warmth is particularly important during germination, and plants benefit from being started early in cooler climates.

Approximately 20 seeds per packet

Heat: Extreme – approximately 1,641,000 SHU

When to Plant (Australia)

Tropics: Most of the year
Subtropics: Late winter to spring
Mild climates: Late winter to spring, starting under protection
Cold climates: Start indoors in late winter to early spring and transplant after all danger of frost

Planting / Sowing

Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist. A soil temperature of approximately 25–30°C will encourage germination. Capsicum chinense can be slow to germinate, so allow several weeks and maintain steady warmth rather than allowing the growing medium to fluctuate between hot and cold.

Transplant once seedlings are sturdy and conditions have warmed, spacing approximately 50–60 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.

Harvest once fruits have developed their mature red colour. Wear gloves when harvesting, cutting or preparing Carolina Reaper fruit and avoid contact with the eyes and other sensitive areas, as the concentrated capsaicin can cause significant irritation.

Maturity: approximately 90 days from transplanting under favourable conditions.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Capsicum annuum

Cayenne Lilac is an unusual and highly ornamental Cayenne-type Chilli producing slender, twisted fruits that curl and taper to a sharp point. The fruits begin green before developing striking purple colouring and eventually ripening to red, often displaying several colours on the plant at the same time.

Despite its ornamental appearance, this is very much an edible Chilli, producing very hot fruits with the classic sharp heat associated with Cayenne types. Use fresh or dried in sauces, marinades, curries, salsas and chilli powders, or preserve through pickling. The colourful fruits also make an attractive addition to edible gardens and container plantings.

Chillies originated in the Americas and have been cultivated for thousands of years, spreading around the world following European contact and becoming integral to cuisines throughout Asia, Africa and Europe. They are naturally rich in vitamin C and carotenoids, while their characteristic heat comes from capsaicinoids concentrated primarily in the internal membranes of the fruit.

Cayenne Lilac performs best through warm weather in full sun with fertile, well-drained soil. Plants are frost sensitive but can behave as short-lived perennials in warm, frost-free climates.

Approximately 20 seeds per packet

Heat: Very hot

When to Plant (Australia)

Tropics: Most of the year
Subtropics: Late winter to summer
Mild climates: Spring to early summer
Cold climates: Spring after frost, preferably started earlier under protection

Planting / Sowing

Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist during germination. Chilli seed germinates best with steady warmth and may be slow to emerge in cool conditions.

Transplant seedlings once the danger of frost has passed and the soil has warmed, spacing approximately 40–50 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.

Harvest at the purple stage for its unusual colouring or allow fruits to mature fully to red. Regular harvesting encourages continued flowering and fruit production.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Capsicum annuum

Cayenne Mix is a colourful blend of Cayenne-type Chillies producing an abundance of long, slender fruits in a festive mixture of colours. The different shades create a spectacular display as the fruits develop and ripen, making this mix as attractive in the garden as it is useful in the kitchen.

The fruits have the characteristic clean, lively heat of Cayenne chillies and can be harvested at different stages of ripeness. Use fresh in sauces, salsas, curries and marinades, preserve through pickling, or dry thoroughly and grind into homemade chilli flakes and powders.

Chillies originated in the Americas and have been cultivated for thousands of years, spreading around the world following European contact and becoming integral to cuisines throughout Asia, Africa and Europe. They are naturally rich in vitamin C and carotenoids, while their characteristic heat comes from capsaicinoids concentrated primarily in the internal membranes of the fruit.

Cayenne Mix performs best through warm weather in full sun with fertile, well-drained soil. Plants are productive over a long season and regular picking encourages continued flowering and fruit development. Chillies are frost sensitive but can behave as short-lived perennials in warm, frost-free climates.

Approximately 25 seeds per packet

Heat: Hot

When to Plant (Australia)

Tropics: Most of the year
Subtropics: Late winter to summer
Mild climates: Spring to early summer
Cold climates: Spring after frost, preferably started earlier under protection

Planting / Sowing

Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist during germination. Chilli seed germinates best with steady warmth and may be slow to emerge in cool conditions.

Transplant seedlings once the danger of frost has passed and the soil has warmed, spacing approximately 40–50 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.

Harvest fruits as they reach their mature colours, or allow them to remain on the plant for maximum colour and flavour. For dried chilli, allow fruits to fully mature before harvesting and drying thoroughly.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Capsicum baccatum

Chef's Hat, also known as Bishop's Crown, is a distinctive Capsicum baccatum Chilli producing wonderfully unusual fruits shaped like a tiny three-sided hat or bishop's mitre. The fruits begin green and ripen to a brilliant glossy red, creating an ornamental display on vigorous, productive plants.

The flavour is one of the real attractions of this variety. Ripe fruits have the fruity, aromatic character typical of C. baccatum, followed by a lively pungency. Heat can vary considerably across the fruit, with the fleshy outer “wings” generally much milder than the area surrounding the seeds and internal membranes. This makes Chef's Hat particularly good for fresh salsas, sauces, pickling, stuffing and preserving.

Capsicum baccatum chillies originated in South America and have a long history of cultivation, particularly in Peru, Bolivia and surrounding regions. Often grouped with the South American ají chillies, they are prized as much for their complex fruity flavours as for their heat.

Plants can become considerably larger and more spreading than many common Capsicum annuum varieties and appreciate a long, warm growing season. They perform best in full sun with fertile, well-drained soil and consistent moisture, and may continue growing as short-lived perennials in warm, frost-free climates.

Approximately 25 seeds per packet

Heat: Medium to hot

When to Plant (Australia)

Tropics: Most of the year
Subtropics: Late winter to summer
Mild climates: Spring to early summer
Cold climates: Start under protection in late winter to spring and transplant after frost

Planting / Sowing

Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist during germination. A soil temperature of approximately 22–28°C will encourage reliable germination.

Transplant seedlings once the danger of frost has passed and conditions have warmed, spacing approximately 50–60 cm apart in full sun and fertile, well-drained soil. Larger plants may benefit from staking or support once heavily laden with fruit.

Harvest green if desired or allow fruits to ripen fully to bright red for their characteristic fruity flavour and mature heat. Regular picking encourages continued production.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Capsicum annuum

Fire And Ice is a compact ornamental Chilli producing masses of slender, upright fruits held prominently above the foliage. Fruits appear in shades of green and yellow before ripening to bright red, often giving plants a colourful mixture of all three stages at once.

Growing to only around 25 cm tall, Fire And Ice is particularly well suited to pots, window boxes, borders and other small spaces. Despite its ornamental appearance, the fruits are edible and provide a lively chilli heat. They can be used fresh in sauces, salsas and curries or dried for chilli flakes and powders.

Chillies originated in the Americas and have been cultivated for thousands of years, spreading around the world following European contact and becoming integral to cuisines throughout Asia, Africa and Europe. They are naturally rich in vitamin C and carotenoids, while their characteristic heat comes from capsaicinoids concentrated primarily in the internal membranes of the fruit.

Fire And Ice performs best through warm weather in full sun with fertile, well-drained soil. Its naturally compact habit makes it an excellent choice for container growing, where plants can also be moved into a protected position as temperatures cool.

Approximately 25 seeds per packet

Heat: Hot

When to Plant (Australia)

Tropics: Most of the year
Subtropics: Late winter to summer
Mild climates: Spring to early summer
Cold climates: Spring after frost, preferably started earlier under protection

Planting / Sowing

Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist during germination. Chilli seed germinates best with steady warmth and may be slow to emerge in cool conditions.

Transplant seedlings once the danger of frost has passed and conditions have warmed. Space approximately 25–30 cm apart, or grow individually in pots, in full sun and fertile, well-drained soil.

Harvest fruits at any stage or leave them to progress through their changing colours to fully ripe red. Regular harvesting encourages continued flowering and fruit production.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Capsicum chinense

Habanero Mixed is a colourful blend of intensely hot Capsicum chinense chillies producing lantern-shaped fruits that begin dark green before ripening through a mixture of orange, red and yellow. The combination of colours creates an impressive display on productive, branching plants.

Habaneros are prized not simply for their heat but for their distinctive fruity, almost tropical aroma and flavour. The ripe fruits are excellent used fresh in hot sauces, salsas, marinades and Caribbean-style dishes, or can be pickled, preserved or thoroughly dried for chilli flakes and powders. A little goes a very long way.

Habanero chillies originated in the Americas and are particularly associated with Mexico, Central America and the Caribbean. Despite the name, which means “from Havana”, the Habanero has a much deeper botanical and culinary history centred around the Yucatán Peninsula and surrounding regions.

As a Capsicum chinense, Habanero generally requires a longer, warmer growing season than common Capsicum annuum varieties. Plants thrive in full sun with fertile, well-drained soil and consistent moisture and can continue growing as short-lived perennials in warm, frost-free climates.

Approximately 20 seeds per packet

Heat: Very hot

When to Plant (Australia)

Tropics: Most of the year
Subtropics: Late winter to spring
Mild climates: Late winter to spring, preferably started under protection
Cold climates: Start indoors in late winter to early spring and transplant after all danger of frost

Planting / Sowing

Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist. A soil temperature of approximately 25–30°C will encourage germination. Capsicum chinense can be slower to germinate than many other chillies, so maintain steady warmth and allow several weeks for emergence.

Transplant seedlings once conditions have warmed, spacing approximately 45–60 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.

Harvest fruits green if desired or allow them to ripen fully to their mature orange, red or yellow colour for the richest flavour and aroma. Wear gloves when cutting or preparing ripe Habaneros and avoid contact with the eyes and other sensitive areas.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Capsicum chinense

Habanero Red is an intensely hot Chilli producing distinctive lantern-shaped fruits that begin dark green before ripening to a rich, glossy red. Beneath its formidable heat is the characteristic Habanero flavour: fruity, aromatic and almost tropical, making it prized for flavour as much as sheer pungency.

The ripe fruits are excellent for hot sauces, salsas, marinades, relishes and Caribbean-style dishes, and can also be pickled, fermented or thoroughly dried for chilli flakes and powders. Habaneros are exceptionally hot, so only a small amount is needed to bring considerable heat and flavour to a dish.

Habanero chillies originated in the Americas and are particularly associated with Mexico, Central America and the Caribbean. Despite the name, which means “from Havana”, their deeper botanical and culinary history is strongly associated with the Yucatán Peninsula and surrounding regions.

As a Capsicum chinense, Habanero Red is slower growing than many common Capsicum annuum chillies and appreciates a long, hot growing season. Plants thrive in full sun with fertile, well-drained soil and consistent moisture and can continue growing as short-lived perennials in warm, frost-free climates.

Approximately 20 seeds per packet

Heat: 10 – Very hot

When to Plant (Australia)

Tropics: Most of the year
Subtropics: Late winter to spring
Mild climates: Late winter to spring, preferably started under protection
Cold climates: Start indoors in late winter to early spring and transplant after all danger of frost

Planting / Sowing

Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist. A soil temperature of approximately 25–30°C will encourage germination. Capsicum chinense can be slow to germinate, so maintain steady warmth and allow several weeks for emergence.

Transplant seedlings once conditions have warmed, spacing approximately 45–60 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.

Harvest green if desired or allow fruits to ripen fully to deep red for their richest flavour and mature heat. Wear gloves when harvesting or preparing Habaneros and avoid contact with the eyes and other sensitive areas.

Maturity: approximately 95 days.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Capsicum annuum

Hungarian Yellow Wax Hot is an early and reliable Chilli producing long, tapered fruits approximately 12–20 cm long. The smooth, waxy fruits begin a pale yellow, developing through orange before ripening fully to red. Productive and relatively tolerant of cooler conditions, it is an excellent choice for regions where longer-season chillies can struggle.

The crisp, fleshy fruits have a medium heat with plenty of flavour, making them particularly versatile in the kitchen. Harvested yellow, they are excellent fresh, sliced into salads, fried, stuffed or pickled. Fully ripe red fruits develop greater sweetness and mature chilli flavour and are excellent for sauces, relishes and preserving.

Hungarian wax-type peppers have a long association with Central European cooking, where peppers became an important crop following their introduction from the Americas. Their combination of early maturity, productive plants and tolerance of cooler summers helped make them particularly well suited to the region.

Hungarian Yellow Wax Hot performs best in full sun with fertile, well-drained soil and consistent moisture. Its comparatively quick maturity and ability to crop in cooler conditions make it one of the better hot chilli choices for temperate Australian gardens.

Approximately 30 seeds per packet

Heat: 4 – Medium hot

When to Plant (Australia)

Tropics: Most of the year
Subtropics: Late winter to summer
Mild climates: Spring to early summer
Cold climates: Start under protection in late winter to spring and transplant after the last frost

Planting / Sowing

Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist during germination. Chilli seed germinates best with steady warmth.

Transplant seedlings once the danger of frost has passed and the soil has warmed, spacing approximately 40–50 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.

Harvest while yellow for crisp, medium-hot fruits or leave on the plant to ripen through orange to red for greater sweetness and mature flavour. Regular picking will encourage continued fruit production.

Maturity: approximately 58–85 days.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.