Description

Red Scotch Bonnet Pepper – Caribbean Heat at Its Finest

If you're serious about heat, the Red Scotch Bonnet is in a league of its own. Clocking in at 100,000–350,000 Scoville units, this iconic Caribbean pepper delivers a fierce, fruity burn that's the backbone of Jamaican jerk seasoning, hot sauces, and island cuisine worldwide. Its distinctive bonnet shape and vibrant red color make it as visually striking as it is fiery — a true showstopper in the garden and on the plate.

These are fresh, heirloom, NON-GMO seeds tested for high germination rates. Drought-tolerant and container-friendly, Scotch Bonnets are surprisingly easy to grow for such an intense pepper.

---

Why Grow Red Scotch Bonnet?

• 🌶️ Extreme heat — 100,000–350,000 Scoville units, one of the world's hottest peppers
• 🌴 Authentic Caribbean flavor — essential for Jamaican jerk, hot sauces, and island dishes
• 🌱 Heirloom & NON-GMO — open-pollinated, save seeds year after year
• 🌿 Drought-tolerant — resilient once established, low water needs
• 🪴 Container-friendly — grows well in pots on patios and balconies
• 🍅 Prolific producer — heavy yields of 2-inch bonnet-shaped fruits

---

Quick Reference

• Botanical name: Capsicum annuum
• Heat level: 100,000–350,000 Scoville units (extremely hot)
• Fruit size: ~2 inches long, bonnet-shaped
• Life cycle: Annual
• Season: Warm season
• Light: Full sun
• Days to maturity: ~100 days from transplant
• Hardiness zones: USDA 3–9

---

Growing Guide

• Start indoors: 8–10 weeks before last frost date
• Sowing depth: 1/4 inch
• Germination temp: 75–85°F (24–29°C)
• Germination time: 14–21 days
• Transplant outdoors: After all frost risk has passed and soil is warm
• Plant spacing: 12–18 inches apart
• Row spacing: 24–36 inches
• Watering: Consistent moisture during fruiting; drought-tolerant once established
• Containers: Use a 5-gallon pot minimum with full sun exposure

---

Culinary Uses

• Jamaican jerk seasoning: The defining ingredient — no substitutes
• Hot sauces: Blend with mango, papaya, or citrus for a fruity Caribbean sauce
• Marinades & rubs: Add depth and fire to chicken, pork, and seafood
• Pickled: Preserve whole in vinegar brine for a fiery condiment
• Dried & powdered: Grind into a potent spice for year-round use

---

Frequently Asked Questions

How hot is a Scotch Bonnet pepper?
Scotch Bonnets range from 100,000 to 350,000 Scoville units — making them 12–40x hotter than a jalapeño. Handle with gloves and avoid touching your face when working with fresh peppers.

Is Scotch Bonnet the same as habanero?
They're closely related and similar in heat, but Scotch Bonnets have a distinctly sweeter, fruitier flavor profile. They're not interchangeable in authentic Caribbean recipes.

Can I grow Scotch Bonnet peppers in containers?
Yes — use a 5-gallon pot or larger, place in full sun, and water consistently during fruiting. Container plants may be slightly smaller but produce well with proper feeding.

How long do Scotch Bonnet peppers take to mature?
Expect around 100 days from transplant to harvest. Peppers start green and ripen to red — harvest at either stage depending on your heat and flavor preference.

Are these seeds heirloom and NON-GMO?
Yes — these are fresh heirloom, open-pollinated, NON-GMO seeds tested for high germination rates. You can save seeds from your harvest to replant each season.

Pros and cons

• Drought resistant
• Edible