The Burn: Hot Peppers by Heat Level

Exploring the different biological species of hot peppers is like walking through a living family tree of fire and flavour. All cultivated chilies belong to the Capsicum genus, but within that genus, each domesticated species has its own personality, habits, and heat.

The Scoville Heat Unit (SHU) scale measures how spicy a pepper is by estimating its capsaicin content, originally developed in 1912 by American pharmacist Wilbur Scoville using a sugarwater dilution taste test. Today, lab methods are used, but results are still expressed in SHU as a nod to his work.

Capsicum annuum is the versatile all-rounder, home to everything from mild, sweet bells to jalapeños and cayenne, a species that stretches from gentle warmth to confident, everyday heat.

Capsicum baccatum often brings a bright, citrusy, floral character, with pods that feel playful and aromatic in the kitchen as much as in the garden.

Capsicum chinense is the keeper of legends—the super-hots and tropical-fruity powerhouses like the habanero and many of the world’s hottest peppers, where perfume and intensity collide.

Capsicum frutescens tends toward slim, upright pods and clean, focused heat, the backbone of many classic hot sauces.

Capsicum pubescens, with its furry leaves, purple flowers, and thick-walled fruit, feels almost mystical: a cool-loving mountain dweller with deep roots in highland traditions.

Within and between these species, we offer rare and heirloom lines, as well as iconic classics, spanning the full Scoville spectrum from mild to extremely hot. Planting across species lets you turn your garden into a living study in Capsicum biology—comparing growth habits, fruit forms, flavours, and heat levels—while you build not just a collection of peppers, but a deeper relationship with the incredible diversity of this single, fiery genus.