We supply one of the widest range of chillies in Europe.
The heat of the chilli depends on the level of capsaicin it contains. Capsaicin is literally what puts the heat and pungency in chillies. It is a compound that is insoluble in water, tasteless and odourless.
The Scoville scale has been developed to measure the heat scale:
We grow and supply:
• Bird eye
• Hungarian Eax
• Many others