One mild. One medium. One that bites back. Three chillies, three levels of heat, all from the Mediterranean.
What you get
- Padron Chilli Pepper — the mild tapas pepper. Fry in olive oil, sprinkle with sea salt, done
- Chilli Ciliegia Piccante (Satan’s Kiss) — medium heat, round like a cherry, perfect for stuffing with ricotta and anchovy
- Chilli Red Cherry Small — the Calabrian hot one. Small, fiery, excellent in oil or dried
All three thrive in pots on a sunny windowsill. They are compact plants, perfect even if all you have is a south facing window.
Save 17% vs buying individually.
From your wellies to your belly. Grow it, cook it, eat it.
