Chilli
From a gentle warmth to a serious blaze.
Flavour
Fruity, smoky, fiery
Season
Seasonal rotation
Alongside the tomatoes we grow a wide, ever-changing range of chillies — because a highland farm with this much sun should not waste it.
The range spans the full heat scale: sweet, crisp baby capsicums with no bite at all; the everyday warmth of a Jalapeño; and, for the brave, a Ghost Pepper sitting well past a million on the Scoville scale. All of it is grown with the same hydroponic care as the heirlooms.
Chillies are picked at colour, sold fresh, and travel happily with a tomato order — so a single delivery can carry both the sweet and the fierce.
- Heat range
- Mild to extreme (3,000 – 1,000,000+ SHU)
- Growing method
- Hydroponic, soil-free
- Varieties
- 14+ chilli types
- Origin
- Baturiti, Tabanan, Bali
Habanero
Fruity and fierce — 100,000 – 350,000 SHU once fully red.
Jalapeño
The everyday chilli — a manageable 3,500 – 8,000 SHU.
Red Cayenne
Thin, hot and perfect for drying into flakes.
Ghost Pepper
Among the hottest chillies on earth, well past a million SHU.
Yellow Medusa
An ornamental chilli with slender, twisting fruit and very mild heat.
Cupantino
Jamaican Yellow
Peter's Pepper
A novelty heirloom chilli — fruity, bright and genuinely hot.
Hungarian Wax
Waxy and golden, ripening to red — a gentle 1,000 – 15,000 SHU.
Cherry Pepper
Round and crisp with mild, sweet heat — made for pickling.
Baby Capsicum
Sweet, crisp miniature peppers with no heat at all.
Black Cobra
Slim, dark and lively at 20,000 – 40,000 SHU.
Padron
Mild and grassy — until the occasional hot one surprises you.
Rainbow Pepper
A mixed-colour edible-ornamental chilli, mild and bright.
Orders & enquiries
Let’s get heirlooms
onto your table.
Order direct from the farm,
or find our products in your local supermarkets.