I’ve become a real chilli fiend and am addicted to chilli jam and jelly. If I have people to supper, I stuff the chillis with cream cheese, thyme and pine nuts and then griddle them for eating with your first glass of wine (see p319 Garden Cookbook). They are also fantastic sliced into any salad. This is one of the best, quick and very heavy producing chillies for our cool climate. The fruits start green (mild) and ripen to red (hot). Mild to Medium hot Please note, illustrated packets are being introduced gradually over the coming months, availability may vary. If you have ordered these seeds, we have had unforeseen delays and they will now be available mid February. We apologise for any inconvenience.