Measuring Chilli Heat - Growing Chillies - Chilli Overview - Medical 
We are rating the heat of the chillies from 1 to 10 with 10 being the hottest. (Rather than the scoville rating)
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Paprika (1)
Is one of the mildest chillies. It is used mainly dried and crushed and under used in the fresh market.
The flesh of a paprika is quite thin and easy to dry.
Can be used fresh in stir-fry, salads, stuffed and in sauces.
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Jalapeno (5)
One of the most used chillies in the world. It is of medium heat. Used green or red in the fresh form. Can be smoked and dried as a form of preserving. We prefer preserving them in vinegar and salt brine. |
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Habanero (10+)
Tropical fruity taste and related to a Scotch Bonnet. Dark green to orange, orange red or red. They are 30-50 times hotter than Jalapenos.
Use: Compatible with recipes using tomatoes and fruit. Used in salsa, chutneys, and seafood marinades. |
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Cayenne Passion (5)
Most common. Use fresh, green or red, or dried as a powder. Changes from green to yellow red. Some varieties of Cayenne are very hot.
Use: Can stand in for serranos, jalapenos and habaneros |
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Serrano (7)
Bright yet dark green to scarlet. Thick-fleshed with biting heat and high acidity.
Use: Good combined with tomatoes and coriander, in salsa, pickles, sauces, guacamole. Can be roasted. |
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Thai (8)
Bright medium green to red, thin and pointed
Use: These are pounded for pastes and used to decorate Thai dishes. They have a lingering heat.Dries well. |
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Birds eye (9)
Bright medium green to red. Thin-fleshed with lots of seeds and heat.
Use: Often tossed into stir-fries. Beware! |
We can grow any variety on request with 12 month notice. --> Contact
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