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1245 products
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.
Capsicum annuum
Jalapeno is one of the world’s best-known and most widely eaten chillies, producing prolific crops of smooth, thick-fleshed fruits up to approximately 7.5 cm long and 3 cm across. Fruits are usually harvested while glossy green but will ripen to a brilliant red when left on the plant, developing additional sweetness as they mature.
The firm, juicy flesh has a moderate heat and distinctive fresh chilli flavour, making Jalapenos enormously versatile in the kitchen. Use fresh in salsas, guacamole and salads, slice over tacos and nachos, stuff and bake, pickle whole or sliced, or add to almost anything that could use a little extra heat. When ripe Jalapenos are smoked and dried, they become chipotle chillies, developing their characteristic deep, smoky flavour.
Native to Mexico, the Jalapeno takes its name from Xalapa (Jalapa) in Veracruz, where the chilli was traditionally cultivated and traded. Its history even extends beyond Earth: Jalapenos were among the first chillies grown in space, cultivated aboard the International Space Station in 2021.
Plants are vigorous and prolific, forming bushy plants up to approximately 1 m tall under favourable conditions. They perform best through warm weather in full sun with fertile, well-drained soil and consistent moisture.
Approximately 35 seeds per packet
Heat: 5 – Medium
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 green for the classic crisp Jalapeno flavour or leave fruits on the plant to ripen fully to red for increased sweetness and a more developed flavour. Regular harvesting encourages continued fruit production.
Maturity: approximately 65–80 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
Long Red Cayenne is a classic hot Chilli producing slender, tapered fruits approximately 5–10 cm long and around 12 mm wide. The fruits begin green before ripening to a brilliant red, with productive plants carrying an abundance of narrow pods through the warmer months.
Cayenne is particularly valued for its clean, penetrating heat and versatility in the kitchen. The fruits can be used fresh in sauces, soups, curries and marinades, but are especially well suited to drying. Once thoroughly dried they can be used whole, crushed into chilli flakes or ground into the familiar cayenne powder used to add heat to dishes around the world. Dried fruits are also attractive in decorative strings and arrangements.
Cayenne chillies originated in tropical America and take their name from Cayenne in French Guiana. They have a long history of both culinary and traditional medicinal use. Capsaicin, the compound responsible for chilli heat, has been used externally in traditional herbal preparations and is now widely used in topical preparations for its warming and analgesic effects.
In the garden, a traditional aphid spray can be made by steeping chilli in water and applying the strained liquid to affected plants. Avoid contact with eyes and skin when preparing or applying chilli sprays.
Long Red Cayenne performs best in full sun with fertile, well-drained soil and consistent moisture. Plants can also be grown successfully in pots and, in warm frost-free climates, may continue growing beyond a single season.
Approximately 35 seeds per packet
Heat: 8 – 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 green if desired or allow fruits to ripen fully to red for maximum flavour and heat. For chilli powder or flakes, allow fruits to mature completely before harvesting and drying thoroughly.
Maturity: approximately 70–75 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
Paprika is a productive Chilli producing elongated, somewhat flattened fruits reaching approximately 15 cm long on upright, bushy plants to around 90 cm tall. Fruits mature to a rich red and are generally mild when fresh, developing their characteristic concentrated flavour when fully ripened, dried and ground.
Paprika is best known as the source of the brilliant red powdered spice used extensively in Hungarian, Spanish, Balkan and Central European cooking. The ripe fruits can also be eaten fresh, roasted or added to sauces and stews, but their real value comes when the red flesh is thoroughly dried and ground into a richly coloured seasoning. Depending on how it is prepared, homemade paprika can range from mild and sweet to considerably more pungent.
Although peppers originated in the Americas, paprika became deeply embedded in European food culture after their introduction in the 16th century. Hungary in particular developed an extraordinary tradition around paprika, selecting peppers specifically for colour, flavour and varying levels of heat.
Plants perform best through a long, warm growing season in full sun with fertile, well-drained soil. Allow fruits intended for drying to ripen completely to red on the plant wherever possible for the deepest colour and fullest flavour.
Approximately 25 seeds per packet
Heat: Mild, with greater pungency possible when dried and ground with the internal membranes and seeds
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.
For fresh use, harvest once fruits have reached a useful size. For homemade paprika, allow fruits to ripen fully to a deep red before harvesting, then dry thoroughly before grinding into powder.
Maturity: approximately 80–120 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
Pequin is a fiery little Chilli producing masses of small, compact fruits approximately 2 cm long. The fruits begin green before ripening to a vivid red, creating a colourful display on bushy plants reaching around 60 cm tall. Despite their diminutive size, the fruits pack considerable heat.
Native to Mexico and parts of the southern United States, Pequin is closely associated with wild and semi-wild chillies and has a long history of use in Mexican cooking. The small fruits have an intense, sharp heat accompanied by a distinctive fruity, slightly smoky flavour that becomes particularly pronounced when dried.
Pequin can be used fresh in salsas, sauces and marinades, pickled whole, or dried and crushed into flakes or powder. Dried fruits are traditionally used to season beans, soups, stews, meats and other savoury dishes. Their small size makes them easy to dry whole for storage.
Plants perform best through warm weather in full sun with fertile, well-drained soil and consistent moisture. The compact habit also makes Pequin well suited to container growing. In warm, frost-free climates plants may continue growing and producing beyond a single season.
Approximately 25 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: 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. Pequin can be slower and more erratic to germinate than many domesticated chilli varieties, so steady warmth and patience are beneficial.
Transplant seedlings once the danger of frost has passed and conditions have 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 green if desired or allow them to ripen fully to red for their mature flavour and heat. For dried use, harvest fully ripe fruits and dry thoroughly before storing whole or grinding.
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
Red Cherry Hot is a prolific heirloom-style Chilli producing an abundance of small, rounded fruits that resemble bright red cherries. The thick, fleshy fruits reach approximately 3 cm long and 4 cm across, ripening from green to a rich, glossy red.
The compact fruits have a lively chilli heat balanced by the sweetness of their thick flesh. Their shape and substantial walls make them particularly good for pickling whole, stuffing, roasting or preserving, while they can also be chopped fresh into salsas, sauces and other dishes. The combination of heat and sweetness makes Red Cherry Hot quite different in character from thin-fleshed Cayenne types.
Plants have an upright, vigorous habit and can be remarkably productive, often bearing more than 50 fruits per plant under favourable conditions. Regular harvesting encourages further flowering and fruit development throughout the warm season.
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.
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: 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 green if desired or allow fruits to ripen fully to deep red for their mature sweetness and heat. Regular picking will encourage continued production.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety. Not available for delivery to Western Australia.