ChilliChump Seeds Shop – ChilliChump Seeds

Zebrange

mrscc — Wed, 28 Jan 2026 12:48:52 +0000

The Zebrange is a visually striking chilli bred for its bold striping and gentle heat. This Capsicum annuum produces elongated pods with green skin marked by yellow stripes, ripening through orange to red as the pattern softens. Heat is mild, similar to a jalapeño, with a fresh, slightly sweet flavour that works well raw or lightly cooked. Pods are crisp and medium walled, making them useful for slicing, pickling and quick sautés. Developed in France, plants are compact and productive, setting fruit early in the season. I grow Zebrange for colour as much as yield, and it earns space for both.

Species: Capsicum annuum
Scoville (SHU): 2,000–5,000
Origin: France
Time to Fruit: 80–90 days
Culinary Uses: Fresh use, pickling, light cooking

Candy Cane Thin

mrscc — Wed, 28 Jan 2026 12:46:57 +0000

The Candy Cane Thin is a refined form of the Candy Cane chilli, selected for slimmer pods and stronger striping. This Capsicum annuum produces long, narrow fruit with sharp white bands over green skin, ripening through to red as the markings fade. Heat is mild, around jalapeño level, with a clean, green flavour that works well fresh. The thinner walls make it especially good for quick pickling, slicing and drying. Plants are vigorous and ornamental, cropping well over a long season.

Species: Capsicum annuum
Time to Fruit: 75–90 days

Habanero Extra Hot

mrscc — Wed, 28 Jan 2026 12:43:52 +0000

The Habanero Extra Hot is a hotter selection of the classic habanero, bred for increased punch while keeping the familiar flavour profile. This Capsicum chinense produced some interesting shaped pods for me in the 2025 season. Will be interesting to see how the seeds perform in 2026. They ripen from green to red and deliver a sharp, upfront heat that is certainly spicier than a typical habanero. Flavour is bright and fruity beneath the burn, which makes it a strong choice for fresh sauces, salsas and cooking where heat needs to cut through. Plants are vigorous and productive in warm conditions, with a steady set once established.

Species: Capsicum chinense
Time to Fruit: 90–120 days
Parentage: Habanero selection

Capperino F1

mrscc — Wed, 28 Jan 2026 12:37:55 +0000

The Capperino F1 is a compact plant producing thick-skinned, round chillis. This was a heavy cropper for me. The round pods (about the size of a golf ball) ripen from green to bright red, with thick walls and mild heat. Flavour is clean, sweet and crisp, making it well suited to fresh eating, roasting and pickling whole. Plants stay tidy and set fruit early. I like Capperino F1 for its consistency and for harvesting in volume without taking up much space. Please note it is an F1 hybrid, but it has been producing consistently for me.

Species: Capsicum annuum
Culinary Uses: Fresh eating, stuffing, roasting, pickling
Parentage: F1 hybrid

Giant Habanero Chocolate

mrscc — Wed, 28 Jan 2026 12:35:06 +0000

The Giant Habanero Chocolate is a large podded habanero with deep brown ripening fruit. This Capsicum chinense delivers strong habanero heat, commonly around 300,000 to 450,000 SHU. Plants are productive once established and benefit from a long, warm season.

Species: Capsicum chinense
Time to Fruit: 100–120 days
Culinary Uses: Hot sauces, marinades, cooking
Parentage: Habanero selection

7Pot Brainstrain

mrscc — Wed, 28 Jan 2026 12:28:30 +0000

The 7 Pot Brainstrain is a superhot Capsicum chinense known for its gnarly looking pods and extreme heat. This is a 7Pot variety, bred for its distinctive brain like surface and consistent burn. Heat regularly exceeds 1,200,000 SHU. Pods ripen from green to red and carry a sharp, fruity flavour beneath the heat, which works best in small doses for sauces and powders. The plants take time to mature and need warmth to perform well. I consider this a classic superhot, which consistently impresses me.

Species: Capsicum chinense
Scoville (SHU): 1,200,000+
Time to Fruit: 120–150 days
Culinary Uses: Hot sauces, powders, snacking (if you dare!)
Parentage: 7 Pot selection

Aji Oro Rocoto

Shaun aka ChilliChump — Fri, 09 Jan 2026 12:23:53 +0000

The Aji Oro Rocoto is a yellow rocoto chilli with thick walled, apple shaped pods and a clean, rounded heat. This Capsicum pubescens carries the characteristic rocoto flavour, fresh and sweet, with a steady warmth that builds without overwhelming. Heat typically sits between 30,000 and 100,000 SHU. Pods ripen from green to a rich golden yellow and are well suited to stuffing, fresh salsas and cooked sauces where body matters. Originating in the Andean regions of Peru and Bolivia, plants take longer to mature than most chillies but reward patience with heavy, late harvests. I find Rocotos cope well with cooler UK summers and perform best in large pots or greenhouse beds. These are often the last plants still alive when the winter cold pushes in.

Species: Capsicum pubescens
Scoville (SHU): 30,000–100,000
Origin: Peru, Bolivia
Time to Fruit: 120–150 days
Culinary Uses: Stuffing, fresh salsas, cooked sauces

Apache

Shaun aka ChilliChump — Fri, 07 Nov 2025 16:44:01 +0000

The Apache chilli is a compact, bushy Capsicum annuum that reaches around 35 to 50 cm tall. It produces small, bullet-shaped pods about 5 to 7 cm long, ripening from green to bright red. Heat levels sit around 70,000 to 80,000 SHU, giving a clean, sharp burn. I grow the Apache in smaller pots where it crops heavily even in cooler summers. The flavour is bright and slightly sweet when fully ripe, good for sauces, salsas, and quick pickles. Bred in the UK, it performs well in containers or sheltered outdoor beds and fruits reliably through the season.

Species: Capsicum annuum
Origin: United Kingdom
Time to Fruit: Around 90–110 days from transplant
Culinary Uses: Hot sauces, salsas, pickling, stir-fries
Parentage: Standard annuum cultivar

Barbaros Antipodes

Shaun aka ChilliChump — Fri, 07 Nov 2025 12:20:32 +0000

The Barbaros Antipodes is a distinctive Capsicum annuum developed in Germany by breeder Florian Hauch. Its pointed pods ripen from green to bright red. The variety originates from a cross between Bhut Jolokia and a sweet vegetable pepper, giving moderate heat with rich, clean flavour. Plants produce white flowers and a steady crop through summer. I grow this one for its balanced heat, dependable yield in cooler seasons, and interesting parentage.

Species: C.annuum x C.chinense (although it appears mostly annuum to me)
Origin: Germany
Culinary Uses: Fresh in salsas, pickling, chilli oils
Parentage: Bhut Jolokia × sweet pepper

Vampire

Shaun aka ChilliChump — Fri, 07 Nov 2025 11:36:05 +0000

The Vampire chilli is a striking Capsicum annuum with dark foliage and glossy pods that start black before ripening to deep red. Heat ranges between 15,000 and 30,000 SHU, offering a medium burn and bold, clean flavour. The sleek, fang-shaped pods hang neatly against the dark leaves, giving a dramatic contrast as they mature. Plants grow vigorous and bushy, producing a strong crop through summer. I find it both ornamental and productive, well suited to large pots or open ground.

Species: Capsicum annuum
Scoville (SHU): 15,000–30,000
Time to Fruit: Around 90–100 days from transplant
Culinary Uses: Fresh dishes, sauces, drying, grilling

https://chillichumpseeds.com/wp-content/uploads/2025/11/Vampire_early_season.mp4