More Information
| Botanical Name |
Capsicum chinense |
| Seeds Per Pack |
25 |
| Life Cycle |
Annual |
| Min. Time to Germinate |
10 Days |
| Max. Time to Germinate |
15 Days |
| Depth to Sow Seeds |
1/4 in. |
| When to Sow |
Indoors 8-10 weeks before last spring frost |
| Growing Height |
24-36 in. (60-90 cm) |
| Plant Spacing |
18-24 in. (45-60 cm) |
| Hardiness |
N/A |
| Sun Exposure |
Full Sun |
| Danger |
N/A |
| Other Details |
Average Water Needs; Water regularly; do not overwater |
| Soil pH Requirements |
5.6 to 6.0 (acidic), 6.1 to 6.5 (mildly acidic), 6.6 to 7.5 (neutral) |
| Days to Harvest |
80-90 |
| Propagation Methods |
From seed; sow indoors before last frost |
| Seed Collecting |
Allow unblemished fruit to ripen; clean and dry seeds |
| Heat (Scoville Heat Units) |
100,000-349,999 SHU |
| Pepper Color |
Green changing to gold |
| Pepper Shape |
Twisted |
| Pepper Size |
Small (under 2in. in length) |
| Pepper Usage |
Drying, Fresh (salsa, salads), Pickling |
Also known as Jamaican peppers. These small, thin skinned, peppers are shaped like a patty pan squash that resemble a Scotsman’s bonnet, which is called a Tam O’Shanter hat. This highly demanded pepper adds a spicy Caribbean kick to just about any meal and has a heat level similar to habaneros. Scotch Bonnets are used in all sorts of Caribbean cuisine, including the well-known jerk chicken (or jerk pork). Why the Caribbean? Because this is THE pepper of the region. In fact, if you say you want a hot pepper in most of the Caribbean islands, the scotch bonnet pepper is what you are handed. This is a nice pepper to add to other peppers for hot pepper powder and flakes, and is a favorite pepper for making hot sauce and drying. It has a strong, smoky, fruity flavor and is spicy hot! Non-Isolated.
SHU: 100,000 - 350,000
