Small batch.
Big flavour.
Wild West Chilli Co started the way most chilli obsessions do: one plant on a windowsill that got out of hand. A few seasons later it was a greenhouse, then a heat scale on the shed wall, then people asking if they could buy the seeds.
We're a family operation in the south-west of Western Australia. We grow every variety we sell, taste every one, and save seed only from the plants that earn it. Nothing is bought in bulk and repackaged.
The sheriff on the packet isn't just a mascot. He's the standard: honest heat ratings, real Scoville ranges and growing notes that tell you what actually happened in our greenhouse, not what a catalogue promised.
Why seeds?
Because a jar of sauce lasts a month and a packet of seeds lasts a lifetime. Grow it once, save your own seed, and you'll never need us again. We're fine with that. Most people come back for the next tier anyway.
How we grow them
Timing in WA
Sow indoors July to August so plants are ready to go out after the last frost in September or October. Superhots need every warm week they can get, so start those first.
Heat to germinate
A heat mat is the single best purchase you'll make. Annuums pop at 24–28 °C in a week or two; chinense superhots want 28–32 °C and can take a month. Don't give up on the tray.
Sun, drainage, patience
Full sun, a free-draining mix and a light feed every fortnight. Ease off nitrogen once they flower or you'll get a beautiful bush with no pods. Mulch in summer, stake before they load up.