Please note this website does not have any purchasing facilities. Should you wish to buy any grass or chilli products please email

Lawn grass that really grows in the shade and stays green all year.

    Our Lawn Grass Stays Green in Winter                                                   

Quic-Grow®  grass and grass seeds.

Quic-Grow® is an evergreen grass which spreads and thickens via vertical runners.

It is frost resistant and heat resistant.

It grows in the sun and shade equally well. Is easy to plant.

Easy to maintain.

Does not go brown in winter ie stays green all year round.

It germinates in 3 to 12 days.

Full planting instructions accompany each bag.

Every two weeks each blade of grass sends out a runner so continually thickening the grass.

It is a fine grass.

Quic-Grow® grass looks like an acceptable lawn after only 17 days.

Grows in bad soils

1 Bag weighs 1 kg and covers 25m2

The seeds have a shelf life of 5 years.

Is hardy and can even be used on sporting fields.

Quic-Grow®  is grown in South Africa using organic techniques.

Is the greenest grass you will ever see.




Its R599 per  1 kg bag of pure seeds that does 25m2. (R 23.90 per m2) includes courier fee

Or R3995 per 10 kg bag that does 250m2 (R16.880  per m2) includes courier fee



Email should you want to purchace anything. I will then send my banking details.

Pasture grass for all farm animals and Game( incl ducks chickens etc)

I'm a paragraph. Click here to add your own text and edit me. I'm a great place for you to tell your story and let your visitors know a little more about you.

Pasture grass grows in the shade under trees and can be used in any orchard

Pasture grass can be baled

For Southern african farmers

Please note this website does not have any purchasing facilities. Should you wish to buy any grass or chilli products please email 

Quic-Grow® Nutritional Pasture Grass for all farm animals

Please note this grass seed is meant to be planted in Spring and Summer in all areas of South Africa


 All  of the pictures attached above are of our  Quic-Grow®  pasture grass.  Sowing instructions will be emailed to you



Quic-Grow®  Pasture Grass for all farm animals(incl goats) and horses.  Also for rabbits and chickens.  Its planting time again         

                                                                                                  Please scroll down.

 Horses, cows, goats, sheep, rabbits, all poultry, any game. Its suitable for any animal that eats grass.

The grass is suitable for all farm animals including horses and rabbits and is even more nutritious than Lucerne. The grass is suitable for hay. Use conventional cutting and baling methods.

Have a read and if you have any questions you are welcome to phone me on 0829232322 

Please note the seeds can be planted any time of the year including winter.
Sandy soil is fine it just needs to be well Fertilized 

You only plant the seeds once,  then the grass lasts forever.

Needs 400 mm minimum rain per annum otherwise irrigate to make up the difference .

 We deliver anywhere via the Post Office or Courier. (depending on the size of the order). We can courier to you,  we post free of charge.  We pay the courier fees on the larger bags. Please see prices below. Overnight fees would be for your account. 

 This email has all the information on the PASTURE grass seeds for animal fodder. 


1)   We have a smaller bag that does 300 m2 which sells for R629 .00 (That’s R2.09 m2)  Seeds weight is 1kg. We pay the courier costs


2)   One x 10 kg bag  of seeds  does 3,000 m2 .   The  selling price to you is R4,980.00 per bag  which works out to R1.66 m2. We pay the Courier costs.


3)       One x 20 kg bag  of seeds  does 6,000 m2 .   The  selling price to you is R8,400.00 per bag  which works out to R1.40m2. We pay the Courier costs.



         4 Lastly we have a special on where one bag does a hectare (10,000m2) which bag costs you R11,999.00 ( R1.19 cents m2) It weighs 30 kg. 










See below for our 65 different varieties of chilli bushes

Carolina Reaper the hottest chilli in the world

Please feel fee to email for our chilli catalogue which includes pictures of all the different chillis.

Thunder mountain longhorn

Bohemian Goat chilli

Big Jim the biggest chilli in the world

Tobasco chillis

See pictures of our unusual Tomato plants at the end of this page.

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See more pictures like this at the bottom of this page after chillis.

  Westville Chilli Farm

41 Queen Elizabeth Drive

Westville   0829232322      031 2661926

       Over 62 varieties of chilli trees from around the world.

1) Bishops Crown                    R70 per tree;    R7 per seed

2) Friggitelli                              R70 per tree;    R7 per seed     

3) Peter Pepper Red                R70 per tree;    R7 per seed

 4) Capsicum pepper Cubans      R70 for 2 trees;    R7 per seed   

 5) Calico                                 R70 for 2 trees;    R7 per seed

6) Fury chilli                            R70 for 3 tree;    R7 per seed

 7) Orange Habanero              R70 per tree;    R7 per seed  

 8) Thai Chilli                           R70 for 2 trees;    R7 per seed

 9) Cayenne                             R70 for 2 trees;    R7 per seed

10) Red hot Cherry/ Cumra cherry   R70 for 2 trees;    R7 per seed  

 11) Black Pearl                         R70 per tree;    R7 per seed

12) Medusa                                R70 per tree;    R7 per seed

 13) Ghost Red    (Naga Jolokia)   R99 per tree;    R10 per seed      

 14) California Wonder                     R70 for 3 trees;    R7 per seed

 15)  AJI Fantasy Chilli                     R70 per tree;    R7 per seed

 16) Carolina Reaper  Hottest in world   R99 per tree; R10 per seed

 17) Big Jim chilli (Hatch) Biggest      R70 per tree;    R7 per seed

18) Chocolate Habanero     R70 per tree;    R7 per seed

19)  Jalapeno                      R70 for 4 trees;    R7 per seed

20) Tabasco chilli                R70 for 2 trees;    R7 per seed

21) Thunder Mountain Longhorn    R90 per tree;    R10 per seed

22) Sweet Chilli Big chilli.              R70 for 2 trees;    R7 per seed

23) Hot Moroccan Chillis              R70 for 2 trees;    R7 per seed

24) Hot Spanish Bell chilli              R70 for 2 trees;    R7 per seed

25) Sangria.                     R70 per tree;    R7 per seed

26) Rasta                         R70 for 2 trees;    R7 per seed

27) Hot Pixie                    R70 per tree;    R7 per seed

28) Pepper Mexicana       R70 for 2 trees;    R7 per seed

29) Habanero Red            R70 per tree;    R7 per seed

30) Habanero Champagne      R70 per tree;    R7 per seed

31) Ancho Poblano         R70 per tree;    R7 per seed

32) Serrano                     R70 per tree;    R7 per seed

33) Pequin. No stock       R70 per tree;    R7 per seed

34) Scotch Bonnet           R70 per tree;    R7 per seed

35) Birds eye chilli           R70 for 3 trees;    R7 per seed

36) Habanero Yellow       R70 per tree;    R7 per seed

37) Inchanga chillis          R70 per tree;    R7 per seed

38) Mozambique Peri Peri chilli (genuine)   R70 per 2 trees;                           R7 per seed

39) Banana Pepper           R70 per tree;    R7 per seed

40) Candy Cane red           R70 for 2 trees;    R7 per seed

41) Corno di Torro Rosso   R70 per tree;    R7 per seed

42) Trinidad Scorpion Moruga R99 per bush     R9 per seed

43 Hungarian Wax chilli           R70 per bush    R7 per seed

44) Scorpion Butch T             R99 per bush     R9 per seed

45) Bahamian Goat chilli        R99 per bush     R9 per seed

46)   Fatalii Yellow                 R99 per bush     R9 per seed

47) Devils Tongue (chocolate) R99 per bush     R9 per seed

48)  Bulawayo Bullet                   R70 for 2 trees R7 per seed

49)   Thai Dragon                        R70 per tree;    R7 per seed

50) Hungarian Paprika            R70 for 2 trees     R7 per seed

51) Padron chilli pepper         R70 per tree;    R7 per seed

52) Anaheim chilli pepper       R70 per tree;    R7 per seed

53) Aji Norteno                   R70 per tree;    R7 per seed   

54) Abhu Dhabi Red cherry peppers R70 per tree;    R7 per seed

55) Trinidad Scorpion Perfume (no heat) R70 per tree;    R7 per seed

56) Chipotle Chilli                          R70 per tree;  R7 per seed

57) Hong Kong chilli                 R70 per tree;  R7 per seed

58) Explosive Ember                     R70 per tree  R7; per seed

59) Cherry Bomb                           R70 per tree;  R7 per seed

60) Purple Tiger                                coming soon

61) Trinidad 7 Pot Douglah              coming soon   

62) Jalapeno Giant                            coming soon


1) Bishops Crown

(Capsicum Baccatum)


The Bishops Crown grows rather large up to 1.2m in

 a pot but can get much bigger in the ground.


It has long weeping branches

that will hang heavy with pods. The pods have a

very fruity flavor to them with a very mild heat.



2) Friggitelli    


This is a mild tasty Italian chilli. The friggitello

 (plural friggitelli) is a sweet Italian chili pepper of the species Capsicum annuum.It is also known

as the Golden Greek pepper, Sweet Italian pepper,

or Tuscan pepper.

The friggitello is mild with a slight heat and a hint

of bitterness, and is sometimes pickled and

sold in jars. In Italy the friggitello is most associated

 with Tuscany. The Greek variety, which is sweeter,

 is commonly Used elsewhere in Europe and South Africa.

It turns red eventually but is best to eat when green.



3) Peter Pepper Red        



By far a favourite pepper to pickle and give away

as a naughty gift! If you  want a real conversation

piece look no further, this naughty pepper grows

to a height of 70cm. The pods are sweet and fruity

similar to the Bishops Crown with a mild heat. The

original strain from the Alfreys. Demand continues

to far exceed supply of this ornery old heirloom, grown

as much to shock the prudish as for its culinary value!

Pods are 4 to 6" long, blunt-ended, and mature to

 a deep red - excellent for chilli powder. Dense plants,

20 to 30" tall. 
Scoville Rating: 10,000 to 30,000


 4) Capsicum pepper Cubans


Beautiful plant. Many varieties


Ornamental variety of the best. Chilli’s can be eaten and are of average heat.



 5) Calico     


Beautiful black round chillis turn to red. Mexican Calico Chilli – A Fantastic Edible-Ornamental

 Very hot chilli pepper.
This plant is so beautiful you will not believe it’s a chilli plant! This high-appeal, beautiful purple, cream and green foliage chilli plant produces lots of very glossy and hot black fruit. Its fruits normally ripen as a colour very similar to dark candy apple red. Leaves usually appear in Purple taupe and Camouflage green colour!
Calico chilli pepper is a very low maintenance plant and really easy to grow – ideal for beginner gardeners!




6) Fury chilli or Sakata.


Prolific producer up to 2.5 kg of chilli’s per bush. Medium heat 




Fury is a medium maturing hot pepper hybrid falling in the Indian/Thai-class. Plants tolerate high temperatures and have intermediate resistance to Buckeye-fruit and root rot (Pc). The medium tall plants are strong and have the potential to produce very high yields of small to medium sized fruit (7 – 10 x 1 – 1.3 cm). Fury’s smooth, thin- walled, pendent fruit are dark green in the immature green stage and turn to a very attractive, deep red colour when mature ripe. Fruit can be marketed fresh, dried or pickled.




  7) Orange Habanero      



What a great plant to own! Once mature a habanero

Is very prolific in bearing loads of hot pods!

They start out green and once the reach their full

size they will change to orange almost overnight.

The pods will cover almost all of the

foliage. Plants get to a height of about 50cm, great for container gardening and is very easy to grow.


8) Thai Chilli   


Thai chili is a chili pepper, a cultivar from the species Capsicum annuum, commonly found in Ethiopia and Southeast Asia.

Scientific nameCapsicum annuum

Scoville scale100,000–225,000 SHU

HeatVery hot

Higher classificationSweet and chili peppers

   9)  Cayenne

Green to red and is pretty hot.  High yield is great for sauces and drying. Very popular in South Africa. From South America


10) Red hot Cherry/Cumra cherry   




The plant bears round pods of about 2-3cm in size.

 The actual plant can reach a height of 60 cm.

The name says it all. A large cherry size, color, texture,

 even a taste. This Turkish native pepper comes from

the small, farming southern town of Çumra.

The pepper is relatively thick with very firm flesh

 making it perfect for pickling. The pods take longer

time to ripen than most other C. Annum. It can be

found hot, or very hot to some users. The ripe pods

 have a noticeable level of sweetness followed by a

slowly building long lasting clean burn without any

bitterness. The prolific plant considered large,

 about 3 feet tall setting pods all summer long.

Very tough skin making this one a great choice

 for grilling. 


11) Black Pearl    


(Capsicum Annuum, Schoville heat 20,000-30,000) The pirate ship in the movie with Johnny Depp is named after it.


An award winning little chilli from Mexico. It has

 beautiful dark foliage with


black pods resembling pearls. As the pods age

 they will turn red. A tasty chilli if you like it being

 on the salty side with medium heat.


12) Medusa


Beautiful ornamental chilli. Up there with the best. Named after the Greek Goddess with the hair of snakes. Looking for a colourful ornamental pepper for container gardening or small garden spaces? The Medusa pepper, with its compact profile and dozens of multi-hued upright chillies per plant, is perfect. Its stunning Medusa-like looks belie what’s truly a surprisingly mild and sweet pepper, perfect eating for those with little spice tolerance.





13) Ghost Red (Naga Jolokia)    

           Hot HOT Second to hottest chilli in the world at 1,200,000 shu’s



 14) California Wonder Introduced in 1828, this bell pepper variety is probably the most popular (and oldest) commercial varieties grown in the United States today. The dark green peppers are mostly 4-lobed and blocky, about 4 1/2 inches long and 4 inches wide, with crisp, thick walls and sweet taste. Fruit eventually ripens to bright red approximately 75 days after transplanting. The peppers are borne on tall plants which produce an abundance of peppers over a very long season.



 15)  AJI Fantasy Chilli Aji Fantasy was developed in Finland and is a little beautiful chilli plant. The plant grows to about 60 cm in a pot and is a great producer of little lantern shaped pods. The pods are 4-5 cm long and 3 cm wide, start off green and end up a light yellow colour.

  AJI means chilli pepper in Spanish (Peru)


This beauty will stand out in any garden with its bright yellow lantern shaped pods that get approximately 4-5cm long and 3cm wide with the plant growing to a height of 60cm. They have a mild citrusy flavor that is great in salads or with fish sprinkled on top on your dinner or just eat them raw as a snack.






16) Carolina Reaper


Hot Hot HOT.  Don’t touch it unless you are a total chilli head. It’s the hottest chilli in the world at 2,200,000 Shu’s.   BEWARE


 17) Big Jim chilli (Hatch)   


Mild at only 3,000 shu’s. Guinness book of records for the biggest chilli ever grown (up to 12 inches long. Plant yields thick walled green chillis that are perfect for roasting and stuffing.


18) Chocolate Habanero 


500,000 Scoville heat units. It’s pretty hot at about 25% strength of the world’s hottest chilli. The fruit is a little larger than your traditional habanero and has a rich smoky flavour. Chilli goes from emerald green to a gorgeous chocolate brown.


19)  Jalapeno Usual green jalapeno. Mild with a lovely taste.     


20) The Tabasco pepper is a variety of chili pepper spices Capsicum frutescens with its origins in Mexico. It is best known through its use in Tabasco sauce, followed by peppered vinegar.

Like all C. frutescens cultivars, the tabasco plant has a typical bushy growth, which commercial cultivation makes stronger by trimming the plants. The tapered fruits, around 4 cm long, are initially pale yellowish-green and turn yellow and orange before ripening to bright red. Tabasco’s rate from 30,000 to 50,000[1] on the Scoville scale of heat levels,[2] and are the only variety of chili pepper whose fruits are "juicy"; i.e., they are not dry on the inside. Tabasco fruits, like all other members of the C. frutescens species remain upright when mature, rather than hanging down from their stems.



21) Thunder Mountain Longhorn

 50,000shu. Great for sauces or pickle in long tall bottles. Do not mess with this chilli. Very rare in South Africa. Pickled or ornamental in tall bottles.


22) Sweet Chilli   As it’s named a sweet tasting chilli of medium + heat. Great for sauces and drying. Hugely popular in South Africa. A big chilli that goes from green to red.

23) Hot Moroccan Chillis. Ends up red after starting green.

Grows easily and is a medium+ heat. Robust and flavourful. This Moroccan chilli adds heat to any recipe. Dry it and flake it.



24) Hot Spanish Bell chilli.

Looks like a Bishops crown. Starts off green then goes to red. While the bell pepper is a member of the Capsicum family, it is the only Capsicum that does not produce capsaicin, the chemical causing the strong burning sensation usually associated with the rest of the family. Cultivars of the plant produce fruits in different colours, including red, yellow and orange.

The fruit is also frequently consumed in its unripe form, when the fruit is still green. Green peppers are less sweet and slightly bitterer than red, yellow or orange peppers.




25) Sangria.

Absolutely beautiful ornamental tree. Every garden and house should have one. Sangria Pepper

Light: Full sun

Fruit size: 2 to 3 inches by 3/4 inch

Matures: 85 days to purple, 120 to red

Plant spacing: 12 to 15 inches apart

Plant size: 6 to 12 inches tall, 15 to 18 inches wide

Scoville heat units: 1,000 to 5,000 (mild)

Plant Sangria peppers and you’re setting the stage for a party. This pretty ornamental plant bears fruit that resembles confetti. Young peppers emerge green, then march through a wonderful parade of colours—orange, purple, and finally on to a glorious red.

Sangria peppers are edible, but they’re not typically grown for their flavor. The fruits are eye-catching, but lack intense heat.

This pepper looks great planted as an edging in a bed and also adapts well to growing in containers.


26) Rasta chilli. Cubanelle chili peppers.  Very mild can be used to down heat a sauce that’s too hot. Orange in colour.


27) The Hot Pixie is an open pollinated Scotch Bonnet type pepper that reaches maturity approximately 90 days after sowing. The Hot Pixie has a lantern shape and colours from lime green to orange/red. This chile can attain a length of 2 inches and has a pungent aroma which can be used for pickling. An easy to grow variety with high cropping yields.


28) Pepper Mexicana

Beautiful plant. Many varieties. Ornamental variety of the best. Chilli’s can be eaten and are of average heat




29) Habanero Red.

They produce loads of fruity juicy crunchy pods. Slightly milder than the other habaneros but its heat must still be respected.




30) Champagne Habanero

An amazing smell of ruby grapefruit on these chilli pods. Yields large pods that are smooth and uneven. Plant grows to 60cm in height.



31) Ancho Poblano

The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Mexican Spanish name ancho or chile ancho. Stuffed fresh and roasted it is popular in chile rellenos poblanos.


32) Serrano

The serrano pepper is similar to the jalapeño in its look, but this pepper is much hotter. On the Scoville heat index, the serrano pepper can be between 10,000 and 25,000. This pepper is usually small (around 2 inches) and green in color.


33) Pequin.

Looking like a hot volcanic puffed rice kernel, dried Pequin Chillis are roughly ½” long by ¼” wide and are reddish orange in color. Pequins are often associated with cuisine from the mountain ranges of northern Mexico. Pequin Chile translates to “tiny chile” and chile heads know that the smaller the chile is in size the larger it is in heat! Pequin s are considered a hot chile and these come in at 40,000 to 58,000 SHU (Scoville Heat Units).
The flavor profile of the Pequin chile is citrusy and nutty with a hint of smokiness. Also known as “bird pepper” this is a favourite of many bird species who enjoy the fruity flavor but unlike mammals are immune to the heat. Native to Mexico there are several varieties of this chile some are conical and others round. These are also called Birds Eye, Bravo, Chilequin, Chiltipiquni, Grove Pepper, Mosquito, Pequeno and Turkey Pepper. Do not confuse Pequin Chiles with the similar looking African Bird’s Eye Chile (or African Devil Chile). Green chillis are often picked and pickled while the more mature turn red and are then dried. There are many chile heads who believe this is one of those chillis that’s more flavorful dried than fresh as the drying process tends to really bring out the flavor. 
Pequin Chiles are a common ingredient in liquid hot pepper seasonings and with their rich flavor they add a fiery zest to beans, sauces, soups and stews. Easily crush the dried chillis and sprinkle on bean and rice dishes, homemade salsas and any number of Latin dishes in need of some spicy, tangy flavor. Add 1 or 2 to your Mexican Moles.

 Toast and then rehydrate your Pequin Chiles and you can make a zesty puree with a delightful earthy flavor with hints of roasted peanuts.

34) Scotch Bonnet  Jamaican yellow or red

Scotch bonnet, also known as bonney peppers, or Caribbean red peppers, is a variety of chili pepper named for its resemblance to a tam o' shanter hat. it is found mainly in the Caribbean islands; These peppers are used to flavour many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavour and stouter shape, distinct from its habanero relative .

35) Birds eye chilli

Bird's eye chili, bird eye chili, bird's chili, chile de arbol, or Thai chili is a chili pepper, a cultivar from the species Capsicum annuum, commonly found in Ethiopia and Southeast Asia. The bird's eye chili is small, but is quite hot (piquant). It measures around 100,000–225,000 Scoville units, which is at the lower half of the range for the hotter habanero chili but still many times more spicy than a jalapeño.

36) The Yellow habanero is a variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, chocolate or purple. Typically, a ripe habanero chili is 2–6 cm long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale.The habanero's heat, its flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods.


37) Inchanga chilli   

A Cayenne type elongated 10cm long hot pepper that that reaches maturity in approximately 90-100 day. Inchanga is named after an area just outside Durban. Similar heat to a cayenne pepper.







38) Authentic Mozambique Peri Peri chilli

Plants are usually very bushy and grow in height to 45–120 cm (18–47 in) with leaves 4–7 cm (1.6–2.8 in) long and 1.3–1.5 cm (0.51–0.59 in) wide. The fruits are generally tapered to a blunt point and measure up to 8–10 cm (3–4 in) long. Immature pod color is green, mature color is bright red or purple. Ask me for the original recipe.

39)  Banana pepper Plant

The banana pepper is a medium-sized member of the chili pepper family that has a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen

Scientific nameCapsicum annuum 'Banana Pepper'

Scoville scale0-500 SHU



40) Candy Cane Red

With its green and white variegated foliage and its two-tone fruits, ‘Candy Cane Red’ is certainly the most decorative sweet pepper on the market. The elongated fruits are crisp and sweet, measuring 3 ½ to 4 inches (9 to 10 cm) in length. They can be eaten immature at the green and white stage, 40–45 days after transplanting, or mature when fully red, 60–65 days after transplanting. The plant reaches 18 to 24 inches (45–60 cm) in height and 12 to 18 inches (30 to 45 cm) in diameter. Plant it in rich soil in full sun. Annual.  No heat

41) Corno di Torro Rosso

Pepper Corno di Toro. Horn of the Bull. Red. 8" long, 2-3 inches wide. Very sweet pepper with thin skin and thick walls. Brilliant red when ripe. Ideal to stuff, fry or grill. Bears heavily. 65 days green, 75-85 days red. 200+ seeds.

This is an absolute winner.



Measuring the chillis heat

The Scoville scale is a measure of the 'hotness' of a chilli pepper or anything derived from chilli peppers, i.e. hot sauce. The scale is actually a measure of the concentration of the chemical compound capsaicin which is the active component that produces the heat sensation for humans.

The hotness is measured in SHU’s  ie Scoville Heat Units

Ie the hottest is 2,200,000 SHU’s  (that’s 2.2 million SHU’s)

A habanero which is pretty hot for most is about 450,000 SHU’s max

And a Jalapeno is around 5,000

Note the Carolina Reaper at 2.2 million SHU’s rates with pepper spray on the chart below.


42) Trinidad Scorpion Moruga

"You take a bite. It doesn't seem so bad, and then it builds and it builds and it builds. So it is quite nasty.

Aside from the heat, the Trinidad moruga scorpion has a tender fruit-like flavor, which makes it a sweet-hot combination. The pepper can be grown from seeds in most parts of the world. I The Trinidad moruga scorpion (Capsicum chinense) is native to the district of Moruga in Trinidad and Tobago. On February 13, 2012, New Mexico State University's Chile Pepper Institute identified the Trinidad moruga scorpion as the hottest chili in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs) and individual plants with a heat of more than 2 million SHUs. According to the Chile Pepper Institute, the previous record holder was the Bhut jolokia of India, as it never accepted the Infinity chili and Naga Viper pepper that were previous record holders per Guinness World Records. The current world record holder is the Carolina Reaper with 2.2million SHU.

43) Hungarian Wax chilli

Yellow to red.

Weighing in on the mild side at 2500 to 8000 Scoville units, the Hungarian Wax is a variety of paprika pepper. Developed in Hungary, home of paprika, another notable pepper product. These peppers are also known as hot yellow peppers or hot wax peppers. Hungarian wax peppers can be used in a variety of ways in cooking or sliced or kept in brine.

44) Scorpion Butch T   

The Trinidad scorpion 'Butch T' pepper is a Capsicum chinense cultivar that is among the most piquant peppers in the world. It is derived from the Trinidad scorpion, which is indigenous to Trinidad and Tobago. It was named by Neil Smith from The Hippy Seed Company, after he got the seeds originally from Butch Taylor (the owner of Zydeco Farms in Woodville/Crosby, Mississippi, and a hot sauce company) who is responsible for propagating the pepper's seeds. The "scorpion" peppers are referred to as such because the pointed end of the pepper is said to resemble a scorpion's stinger.

The Trinidad scorpion 'Butch T' pepper was, for three years, ranked the most pungent ("hot") pepper in the world according to Guinness World Records. A laboratory test conducted in March 2011 measured a specimen at 1,463,700 Scoville heat units, officially ranking it the hottest pepper in the world at that time. One possible secret to the chilli’s heat, according to a cultivator of the pepper, is fertilizing the soil with the liquid runoff of a worm farm. In August 2013, Guinness World Records recognized the Carolina Reaper as the hottest pepper in the world, at 1,569,300 SHU.


45) Bahamian Goat chilli    

The Bahamian goat is a little bit of a Scoville unit mystery.  Some claim its range is the same as its habanero and Scotch bonnet relatives (100,000 to 350,000 Scoville heat units). Others say that its bottom range never goes so low, stopping at 250,000 SHU. Still others pronounce scorching hot heat from this peach of a chili – kickin’ it at near 600,000 SHU, a similar heat to a Red Savina or chocolate habanero.

Regardless, it’s safe to say the goat pepper is hot. At least as hot as the habanero, with the potential for much more. Comparing it to our jalapeño reference point – it’s 12 to 140 times hotter, depending on the luck of the draw due to the variances in heat between both peppers


46) Fatalii Yellow              

Originally from the Americas, like all chilli species, the specific variety known as Fatalii was 'discovered' and is thought to have developed in Central Africa.[1] Since commerce between the Americas and Africa has spanned some four centuries or more, this is uncontroversial.

The plants typically grow 20 to 25 inches (51–64 cm) in height, but may reach 3 feet (0.91 m) or taller under optimal growing conditions, and plant distance should be about the same. The pendant pods get 2.5 to 3.5 inches (6.4–8.9 cm) long and about 0.75 to 1.5 inches (1.9–3.8 cm) wide. From a pale green, the most common variety matures to a bright yellow. Less common are red, chocolate and white Fataliis. The red version of Fatalii apparently has a somewhat different flavor and shorter, wider pods, maturing from medium green to dark red but the strain is unstable, throwing yellow and orange fruit.[2] The white Fatalii tastes very like the standard yellow version, but lighter and more citrusy, and has similar heat, perhaps a fraction less.


47) Devils Tongue (chocolate)

Hot, hot, hot chilli, fantastic flavour and great heat level. This is good eaten fresh in salad or used in a chilli.  The pods are long, 2 to 3 inches by 1 to 1.5 inches wide. Turns from green to chocolate. This chilli is outrageously hot! Capsicum chinense


48)  Bulawayo Bullet

The Bulawayo Bullet comes from Bulawayo, southern Zimbabwe. Definitely hottish It is very similar to the South African birds eye chilli and just as hot                      

49)   Thai Dragon     

Thai Dragon peppers grow to 3 to 4 inches long and start out green and mature to a bright red. They grow on a short, bushy plant, giving rise to clusters of upright peppers.

They are often used indoors or along garden borders outdoors because of their decorative appeal. The plants are incredibly prolific and have a strong, well-branched habit to support the heavy fruit set. Each plant can produce up to 200 chilis.


50) Hungarian Paprika

 Originating, like all chili peppers, in the Americas, paprika peppers are now strongly associated with Hungarian cuisine. Paprika can range in flavour from mild and sweet to fiery hot, and is used heavily in Eastern European cooking. This Hungarian paprika is pretty hot 

51) Padrón peppers  are a variety of peppers from the municipality of Padrón in the province of A CoruñaGalicia, north western Spain.] These are small peppers (about 5 cm long), with a color ranging from bright green to yellowish green, and occasionally red. Their peculiarity lies on the fact that, while their taste is usually mild, a minority (10-25%) are particularly hot. Whether a given pepper ends up being hot or mild depends on the amount of water and sunlight it receives during its growth, in addition to temperature. It's said that solely watering the soil of the plant is likely to produce milder pimentos, whilst watering the whole plant, leaves and stalks included, produces peppers of the spicier variety.

The peppers are customarily fried in oil and served as tapas.


52) Anaheim peppers

'Anaheim' peppers are commonly grown outside of New Mexico, and are related to the 'New Mexico No. 6 and 9', but when grown out of state, they have a higher variability rate.

Green chillis are served roasted and peeled, whole or diced, and in various sauces. The most common uses for these diced chillis, or sauces, is in enchiladas, burritos, burgers, French fries, or rice. They are also served whole raw or as fried or baked chile rellenos. New Mexican-style chile rellenos follow the much more traditional Mexican technique of being covered with egg batter and fried, although variations and casseroles do exist.

In addition to local restaurants, many national food chains such as McDonald's and Jack in the Box offer locally grown green chile on many of their menu items in New Mexico.


53) Aji Norteno is a Capsicum Baccatum from Peru. The name Aji Norteno means “Northern Aji”. It got this name, because it’s very popular in the northern coastal valleys of Peru. The plant grows to over 2 metre in a pot and imagine how big it will be, if you plant it in the ground. It’s an amazing producer of 3 to 4 inch long pendant pods. The pods are fairly thin walled and mature from yellow to red and also orange.The Vir and Lambayeque valleys in Peru are the main production areas for this variety. People from Northern pledge that the Aji Norteno has a “better northern taste.” Commonly eaten fresh with seafood, but it would be great in salads and if you aren’t into insane heat, this would be a great choice. An amazing chilli variety, easy to grow, a good producer of medium hot pods with an apple flavour.Flavour wise: Taste like a green apple without the bitterness.

Heat wise: Mid heat

54) Abhu Dhabi Red cherry peppers

Cherry Bomb is an early, high yielding hot red cherry pepper when mature producing high yields of 6 ½ cm cherry like 
globular fruits. The pods have thick walls and a mild heat making them ideal for fresh use or pickling. The pendant 
fruiting characteristic along with its semi-compact size, allows for easy harvest of the fruit. Heat rating of 2,500-5,000 Scoville

54) Trinidad Perfume on Amazon (no heat)  When you hear the term ”Trinidad” in relation to chilli peppers, a world of super-hots come to mind: the super-fiery Trinidad Moruga scorpion or one of its Caribbean relatives like the extra-hot Habanero or Scotch bonnet. But in the case of the Trinidad Perfume, while the pepper carries a similar “gonna burn you up” look, its heat is far from it – it’s more akin to a bell pepper in fieriness than a scorpion pepper. Yet the Trinidad Perfume still carries that delicious fruitiness those super-hots are known for, making this chilli a perfect low-heat option for tropical salsas and hot sauces.

 56) Chipotle Chilli

Most chipotle chilis are produced in the northern Mexican state of Chihuahua. The variety of chipotle grown there is known as a morita (Spanish for small mulberry). In central and southern Mexico, chipotle chilis are known as chile mecochile ahumado, or típico.


Chipotle is not really a pod type, but we would be remiss if we did not mention it here. The chipotle is a smoked red ripe jalapeño. These peppers lend a wonderful smoky flavour to sauces. They’re usually canned in adobo sauce or sold dry.

Chipotles are purchased in numerous forms: chipotle powder, chipotle pods, chipotles en adobo in a can, concentrated chipotle base and wet chipotle meat marinade.


 57) Hong Kong chilli

The seeds come from India and grow into a sturdy plant of about 1.7 metres. The pods are fleshy inside and very juicy with a fruity taste. Mild at 12,000 shu.

58) Explosive Ember

A beautiful ornamental chilli pepper. With its dark purple leaves and purple peppers this plant is very attractive. The 2.5 cm long peppers colour during ripening from dark purple to orange and end up bright red. An eye catcher for every garden. Its compact size (25-35 cm) makes it very suitable for pots.

Name: Explosive Ember

Species: Capsicum Annuum


59) Cherry Bomb

Boy, the Cherry Bomb pepper comes loaded with a lot of expectation due to its moniker. You may be thinking mouth explosion! But, really, this hybrid chilli carries more of a modest boom, about the heat of a milder jalapeño pepper. It’s very eatable heat for those that enjoy spicy food, and it’s a wonderful step-up from the milder “cherry” pepper, the pimento. It’s terrific stuffed or pickled, so it’s a unique alternative to jalapeños for many of your favourite stuffed popper recipes. How hot are Cherry  Bomb peppers? Their Scoville Scale range falls at the very bottom of medium heat peppers, from 2,500 to 5,000 Scoville heat units. That puts it in line with jalapeño peppers, but jalapeños do have the potential of carrying quite a bit more heat (up to 8,000 SHU). This level of spiciness is well in the family-friendly zone for most eaters who can handle a moderate amount of spicy food.

60) Purple Tiger                                coming soon

 CAPSICUM ANNUUM  The Purple Tiger Chilli originates from the USA and is one of our favourite plants. It’s such beautiful plant with green, white and purple variegated leaves. It grows to 30 – 40 cm tall and would be a great choice for the space challenged.

The pods start off green, then purple (with amazing striping) and ends up a pretty red.  It’s also known as Trifetti and Variegata. The variety is one of a kind with a medium heat, even very enjoyable and to eat. Perfect for any cooking where the heat won’t overtake the flavour of the dish.

61) Trinidad 7 Pot Douglah              got a few small ones. 

Scoville heat units (SHU): 923,889 – 1,853,986
Jalapeño reference point: 109 to 742 times hotter
Origin: Trinidad The 7 Pot Douglah (a.k.a. the chocolate 7 Pot) is without a doubt one of the hottest peppers in the world, though its looks and flavour provide a unique twist to the top end of the pepper scale. It ages to a chocolatey brown hue instead of the typical shock red, with a flavour that’s not only fruity sweet, but also a little nutty. It’s a unique pepper in colours and taste – that is, if you can get past the scorching heat that at its peak blows most other 
7 Pot peppers out of the water.

 62) Jalapeno Giant               coming soon     This Jalapeno is one of the largest, if not the largest, Jalapeno there is. The peppers can be more than 10 cm long and are hot. They are perfect for stuffing. The plant grows easily and is also suitable for pots.

Name: Jalapeno Giant

Species: Capsicum Annuum

 63) 1x Trinidad Scorpion 7 Pot "Jonah" Strain - Capsicum Chinense - Extreme Chilli Pepper –


 Unusual tomato plants


 Clear Pink Tomato - Solanum lycopersicon –


Chocolate Stripe Tomato - Lycopersicon Esculentum –


 Black Prince Tomato – LycopersiconEsculentum –

 Pineapple Tomato - Lycopersicon Esculentum –


 Old German Tomato - Lycopersicon Esculentum –


 Japanese Black Trifele Tomato - Lycopersicon Esculentum - 


Banana Legs tomato 


 Brandywine tomato



Green Tomato Sausage



Organic Ivory Egg Tomato


 Organic Pink Boar Tomato


 White Wonder Beefsteak tomato


 Pineapple Pig tomato


 Pork Chop Tomato



Striped tomato

Japanese Trifele Tomato

Pineapple tomato

Banana Legs Tomato

Black Prince Tomato

Green Tomato Sausage

Organic Ivory Egg Tomato

Organic Pink Boar Tomato

White Wonder Beefsteak tomato

Pine apple tomato

Pork Chop Tomato

Pine apple Pig Tomato

Brandywine Tomato