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Heat levels of chillies we sell

At Sea Spring Seeds we have the heat level tested of all (except the very mildest) chillies varieties we sell. We do this so we can provide accurate information about our chilli varieties, helping our customers decide which varieties to buy.

Testing
Ripe chillies are harvested in August or September. We want our measurements to represent a true crop average, so we pick fruit from every plant in the crop. The whole, undamaged fruit are then dried down and then sent to Warwick University where all the fruit are ground into a powder and tested using the HPLC process.

Please note, these results are an indication only. Although the variety has an over-riding influence on the heat level of a chilli, individual plants and even individual fruit vary enormously. In addition, the growing environment and stage of ripeness also have significant influences on the heat level of a chilli.

To understand what the heat levels mean click here.

To see photographs and details of individual chillies click on the variety name.

Mild chillies  (up to 5,000 SHU)

Low Medium chillies (5,000 – 20,000 SHU)

 

High Medium chillies (20,000 – 35,000 SHU)

 

Hot chillies (35,000 – 100,000 SHU)

 

Very hot (100,000 – 500,000 SHU)

 

Superhots (over 500,000 SHU)

 

 For information on growing chillies click here.

We also sell chilli plug plants. To order go to www.seaspringplants.co.uk

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Chilli types

To help customers know how to use their chillies in the kitchen we categorise our chillies into four different groups:

The spice chillies – including the habaneros and superhots – are generally small-fruited and thin-fleshed, and are usually hotter than the vegetable chillies. They are used to add heat and flavour to a dish, but contribute very little bulk. In addition, they are ideal for drying and milling into a powder. Some varieties are also very attractive and can be used as 'edible ornamentals', and do well as houseplants.

Vegetable chillies are relatively large-fruited and thick-fleshed, and tend to be milder than the spice-type varieties. Because of their bulk, these chillies are used mostly as a vegetable, playing virtually the same culinary role as sweet peppers – they are ideal stuffed with meat, rice or cheese; chopped into salads or salsas; and cooked in stews, stir fries and omelettes.

'Habanero' is the generic name given to chillies belonging to the species Capsicum chinense (for more information click here). Habanero chillies, also often called 'Scotch Bonnet', have a distinctive, fruity flavour and are renown for being very spicy. However, habaneros can also be mild, and the chillies sold by Sea Spring Seeds range in heat level from almost heatless (but very good flavour) to the 'superhots', the world's hottest chillies.

The 'Superhots' are habanero chillies that measure over 500,000 Scoville Heat Units (SHU), and given the right environment, some varieties are capable of reaching a million SHU or more. These chillies must be treated with great care and respect. We have three rules: never dare, never bet and NEVER trick someone into eating a superhot chilli. The superhots that we sell are all exclusive to Sea Spring Seeds.

Below are the chilli varieties we sell listed according to type:

Spice type chillies:

Habanero chillies:

Vegetable type chillies:

 

Superhot chillies: