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Description
SPICY HOT! Capsicum chinense. So named because of its resemblance to a Tam o' Shanter Scottish cap, this little pepper packs a rather powerful kick. Scotch Bonnet pepper seeds produce the brightly coloured chile peppers that are widely used in Jamaican and other Caribbean cooking, and have a flavour profile that is quite distinct from its close cousin the Habanero.
Why Scotch Bonnet Peppers?
- Spicy hot, packs a powerful kick
- Strong, fruity flavour
- Widely used in Caribbean cooking
- Open-pollinated seeds
- Matures in 120 days
Info:
- Exposure: Full-sun
- Matures in 90-120 days
- Season: Warm season
- Seed Type: OP
If you want the traditional flavour of jerk paste, you have to use Scotch Bonnets. Give this variety a little extra time to mature and as much heat as possible. 150,000 - 325,000 SHUs. Plants may overwinter if protected, and can produce as perennials for a few years.
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