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Orange Scotch Bonnet Pepper

Quick Facts:

  • Essential ingredient in Jamaican jerk
  • Grows 30" tall; produces 1-2" wide peppers
  • Heat level Similar to habanero
  • Sweet and citrusy flavor
  • Unbelievable yields

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Quantity: Packet (10 Seeds)

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We ship to all areas of North America including the United States, its territories and outlying islands, and Canada. International orders may incur an additional charge to cover the handling of customs paperwork. Returns are accepted within 30 days of receipt. Full warranty information can be found here.

Orange Scotch Bonnet Pepper

More about Orange Scotch Bonnet

Capsicum chinense

Orange Scotch Bonnet is a fiery heirloom chili pepper prized in Caribbean cooking for both its heat and complexity. Its distinctive shape—resembling the traditional Scottish Tam o’ Shanter hat—gives this pepper its memorable name. Sometimes called Bahama Mama, this variety is thought to have originated in Jamaica, where it remains a staple in dishes like jerk chicken and Jamaican curry.

Ranking between 100,000 and 350,000 Scoville Heat Units, the Orange Scotch Bonnet delivers a serious punch—far hotter than jalapeño peppers—but what ... More

Less

Capsicum chinense

Orange Scotch Bonnet is a fiery heirloom chili pepper prized in Caribbean cooking for both its heat and complexity. Its distinctive shape—resembling the traditional Scottish Tam o’ Shanter hat—gives this pepper its memorable name. Sometimes called Bahama Mama, this variety is thought to have originated in Jamaica, where it remains a staple in dishes like jerk chicken and Jamaican curry.

Ranking between 100,000 and 350,000 Scoville Heat Units, the Orange Scotch Bonnet delivers a serious punch—far hotter than jalapeño peppers—but what truly sets it apart is its sweet flavor and tropical undertones. The unique balance of intense heat and fruity notes makes it a favorite for hot sauces, spice rubs, and marinades that need both fire and depth.

This chili pepper is as generous in the garden as it is in the kitchen. Compact, bushy plants reach about 30 inches tall and produce heavy yields of glossy, 1.5-inch-wide fruits in brilliant shades of orange. The peppers are excellent for fresh use, drying, pickling, or fermenting. Expect harvests around 90 days after transplant. Gloves are recommended when handling fruit or seeds due to the intense heat. Each packet contains a minimum of 10 seeds.

IMPORTANT: Super hot chilis can be challenging to grow as they have a long germination period (21-28 days) and require long, hot growing seasons.  See our article on starting peppers indoors and ensure that you have enough warm, frost-free days to allow for maturity and a sufficient harvest period.

Capsicum chinense

Orange Scotch Bonnet is a fiery heirloom chili pepper prized in Caribbean cooking for both its heat and complexity. Its distinctive shape—resembling the traditional Scottish Tam o’ Shanter hat—gives this pepper its memorable name. Sometimes called Bahama Mama, this variety is thought to have originated in Jamaica, where it remains a st... read more

read less

Capsicum chinense

Orange Scotch Bonnet is a fiery heirloom chili pepper prized in Caribbean cooking for both its heat and complexity. Its distinctive shape—resembling the traditional Scottish Tam o’ Shanter hat—gives this pepper its memorable name. Sometimes called Bahama Mama, this variety is thought to have originated in Jamaica, where it remains a staple in dishes like jerk chicken and Jamaican curry.

Ranking between 100,000 and 350,000 Scoville Heat Units, the Orange Scotch Bonnet delivers a serious punch—far hotter than jalapeño peppers—but what truly sets it apart is its sweet flavor and tropical undertones. The unique balance of intense heat and fruity notes makes it a favorite for hot sauces, spice rubs, and marinades that need both fire and depth.

This chili pepper is as generous in the garden as it is in the kitchen. Compact, bushy plants reach about 30 inches tall and produce heavy yields of glossy, 1.5-inch-wide fruits in brilliant shades of orange. The peppers are excellent for fresh use, drying, pickling, or fermenting. Expect harvests around 90 days after transplant. Gloves are recommended when handling fruit or seeds due to the intense heat. Each packet contains a minimum of 10 seeds.

IMPORTANT: Super hot chilis can be challenging to grow as they have a long germination period (21-28 days) and require long, hot growing seasons.  See our article on starting peppers indoors and ensure that you have enough warm, frost-free days to allow for maturity and a sufficient harvest period.

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How to Grow Chile Peppers

Peppers perform best in well-drained soil that contains plenty of organic matter and adequate phosphorous and calcium. Mulching plants with poly, paper, or natural materials will ensure consistent moisture throughout the root zone.

For earliest harvest, start seeds indoors 6-8 weeks before the last frost. Sow seeds 1/4" deep in well moistened, sterile seed-starting mix. The ideal temperature for pepper seed germination is 85 degrees. For best results, place a grower's heat mat beneath trays until germination has occurred. Under ideal conditions, germination should occur in 10-14 days. Super hot chiles can take up to a month to germinate. Be sure to keep the soil moist, but not soggy, until germination has occurred. Placing a plastic dome over the trays will eliminate a need for frequent watering during the germination period.

After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart. Ensure that plants receive 1-2" of water per week. Avoid over-application of nitrogen as this can cause vegetative growth at the expense of fruit set.

Insect Pests

Biological controls such as Bacillus thuringiensis can be effective in controlling climbing cutworms. Aphids, flea beetles, and other hard-shelled insects can be controlled with an insecticidal soap solution.

Diseases & Other Problems

To prevent common pepper diseases like Phytopthora and bacterial spot, avoid watering plants at night or on cool, cloudy days. Excess nitrogen and/or insufficient phosphorous can cause pepper plants to become bushy and produce few blossoms.

Peppers can be harvested at any time but should be picked before they become soft or overly mature. Harvesting regularly will encourage further fruit set. Peppers can be stored in the refrigerator for 4 to 5 days. Alternatively, they can be dried by hanging them or placing them on a screen or basket in a warm, well-ventilated location until completely dry.

CONSIDERATIONS:

Select disease-free plants that are true-to-type. Pepper plants are prone to cross pollination by bees, so precautions should be taken to prevent pollination by insects. Covering plants with mosquito netting is an effective method to protect against pollen contamination.

HARVESTING SEED:

Harvest mature, disease-free fruit that have developed their final color. Cut open fruit and use a gloved hand to remove the seed. Dry on a coffee filter or paper towel. Store in an airtight container until ready to use.

Note: We have noticed that pepper juice can leach through gloves. It is wise to double up if you are processing a large number of peppers or superhot chiles.

SEED LONGETIVITY:

Pepper seeds will remain viable for three years when stored under ideal conditions.

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Customer Reviews

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C
Chad
High Quality Seeds & Packaging

I bought 2 packets each of Orange and Yellow Scotch Bonnets. I soaked 2 of each seed in water overnight and then moved them into a moist paper towel in a ziplock bag the following morning. I had a 100% successful germination rate. From soaking the seeds until the taproot developed, it took 4 days. After the taproots developed, I moved them each into their own 4" pot and put them under my grow light. 6 days later, all 4 seeds had cracked the surface. So far I am very impressed with the quality of seeds and the packaging that they came in. I will update this review later in the pepper plants' life cycle. So far I have nothing but great things to say!

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