Growing your own chillies is a great way to add fresh, fiery flavours to your home-made dishes. But chillies are about more than just heat. From the mild jalapeño to the scorching Carolina Reaper, expert grower Rob Smith discusses their unique and interesting flavours and versatile culinary uses to help you choose the best varieties for your garden.
Browse our full range of chilli seeds and potted chilli plants for even more inspiration.
1. Jalapeño
Image: Chilli ‘Jalapeno’ from Dobies (©Thompson & Morgan)
- Heat Level: Mild to Medium (2,500 – 8,000 Scoville Heat Units, SHU)
- Flavour Notes: Jalapeños are beloved for their crisp, fresh flavour with a mild to moderate heat. They have a bright, grassy taste with a subtle fruitiness, making them versatile in many dishes.
- Uses: Jalapeños are perfect for salsas, guacamole, and nachos. They are also excellent when pickled, stuffed, or used to make poppers. Roasting enhances their flavour, making them a great addition to soups and stews.
- Interesting Fact: Jalapeños are one of the most popular chillies in the world, often found in Tex-Mex cuisine.
2. Bueno Mulata
Image: Chilli ‘Bueta Mulata’ from Dobies (©Rob Smith’s Allotment)
- Heat Level: Mild to Medium (30,000 – 50,000 SHU)
- Flavour Notes: Bueno Mulata is a rare, heirloom variety with a mild to medium heat and a sweet, fruity flavour. It matures from purple to red, offering a range of flavours from crisp and tangy to sweet and rich.
- Uses: These chillies are excellent in salsas, salads, and as a colourful addition to any dish. They can be used fresh or dried and are particularly popular in Southern and Creole cuisines.
- Interesting Fact: The Bueno Mulata chilli is an heirloom variety known for its stunning colour transition from purple to red, making it both a culinary and visual delight.
3. Basket of Fire
Image: Chilli Pepper ‘Basket Of Fire’ F1 from Dobies
- Heat Level: Medium to Hot (80,000 – 100,000 SHU)
- Flavour Notes: Basket of Fire chillies have a fiery heat with a slightly sweet and smoky flavour. They are small, but pack a punch, with a robust heat that builds.
- Uses: These chillies are perfect for adding heat to sauces, salsas, and stir-fries. They are also great for drying and grinding into chilli powder. Their attractive appearance makes them ideal for ornamental purposes as well.
- Interesting Fact: The Basket of Fire chilli is known for its prolific fruiting and ornamental value, often used in decorative pots and hanging baskets.
4. Habanero
Image: Capsicum chinense ‘Chocolate Habanero’ from Dobies
- Heat Level: Very Hot (100,000 – 350,000 SHU)
- Flavour Notes: Habaneros are known for their intense heat and distinct fruity, citrus-like flavour. They have a floral aroma and a sweetness that pairs well with their fiery kick.
- Uses: Habaneros are excellent in hot sauces, marinades, and Caribbean dishes. They add a tropical heat to salsas and can be used to spice up soups and stews. A little goes a long way due to their high heat.
- Interesting Fact: Habaneros are a staple in Yucatán cuisine and are often used in traditional Mexican hot sauces.
5. Carolina Reaper
Image: Pepper Chilli ‘Carolina Reaper’ from Dobies (©Thompson & Morgan)
- Heat Level: Extremely Hot (1,400,000 – 2,200,000 SHU)
- Flavour Notes: Known as the world’s hottest chilli, the Carolina Reaper has a surprisingly sweet, fruity flavour beneath its searing heat. It has notes of chocolate and cherry with a hint of citrus.
- Uses: Due to its extreme heat, the Carolina Reaper is used sparingly in hot sauces, spice blends, and as a novelty in extreme food challenges. A tiny amount can add significant heat to large batches of sauces or stews.
- Interesting Fact: The Carolina Reaper holds the Guinness World Record for the hottest chilli pepper, and was developed by crossing a Pakistani Naga with a Red Habanero.
Growing your own chillies provides a good supply of fresh, flavourful fruits. From mild chillies that can be eaten whole to those that pack a real punch, there’s a chilli for every palate. Don’t let any of your harvest go to waste. Read Rob’s article on preserving chillies for an all-year-round supply.
Lead image: ©Rob Smith’s Allotment
