We grow about 14 different cultivars of chillies (most of them Habanero cultivars) and can supply bulk, fresh chillies during the growing season.
Scoville Heat Units: 3 500- 8 000
Jalapenos tend to get hotter as they ripen. Peppers that have more corking on them (the brown cracks that appear) tend to be hotter than those that are flawless in appearance. Unfavourable conditions affect the amount of capsaicin that is produced by the plant (as chilli plants release capsaicin into their cells as a form of 'self defense').
Scoville Heat Units: 30 000 to 50 000
Origin: Cayenne, French Guiana (South America)
The red Cayenne is the most widely known and used cayenne, however they do also come in yellow or purple varieties,
Although generally powdered or sold as flakes, they can also be used fresh and have a strong, peppery flavour.
Scoville Heat Units: 100 000- 350 000
Origin: The Amazon rainforest
Habaneros come in a vast array of colours and heat levels. Although typically red or orange, they can also be found in shades of white, brown, yellow, green or even purple!
Generally fruity in taste, they become bitter and milder if overwatered. Both the ghost pepper and the Carolina reaper are actually cultivars of Habaneros.
Scoville Heat Units: 75 000- 150 000
Origin: French Guiana (South America)
This chilli is actually a golden cayenne, and was spread around the globe by Portuguese and Spanish merchants and explorers back in the 15th and 16th century.
They have a citrus-like flavour and much like cayenne, are often sold in powdered form.