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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 an heirloom pepper popular in Caribbean cooking and widely known for its unique shape, which resembles the wool "Tam" hats traditionally worn in Scotland.  Also known as Bahama Mama, the Scotch Bonnet pepper is thought to have originated in Jamaica where it is still regarded as an essential ingredient in traditional dishes like jerk chicken and Jamaican curry. With a Scoville level between 100,000 and 350,000, the Scotch bonnet packs a fiery intensity that is similar to a habanero.  What sets it apart is its sweet, citrusy flavor, which adds a depth of flavor to sauces, rubs, and marinades.

The Scotch Bonnet Pepper is easy to grow, with plants reaching 30 inches tall and... More

Less

Capsicum chinense

Orange Scotch Bonnet is an heirloom pepper popular in Caribbean cooking and widely known for its unique shape, which resembles the wool "Tam" hats traditionally worn in Scotland.  Also known as Bahama Mama, the Scotch Bonnet pepper is thought to have originated in Jamaica where it is still regarded as an essential ingredient in traditional dishes like jerk chicken and Jamaican curry. With a Scoville level between 100,000 and 350,000, the Scotch bonnet packs a fiery intensity that is similar to a habanero.  What sets it apart is its sweet, citrusy flavor, which adds a depth of flavor to sauces, rubs, and marinades.

The Scotch Bonnet Pepper is easy to grow, with plants reaching 30 inches tall and producing huge (we'd almost say burdensome) yields of 1.5-inch-wide, vibrantly colored hot peppers.  You'll be eating them fresh, pickling, drying, and giving them away.  Take care to protect hands when handling fruit or seeds.  They are very, very hot.  Harvests begin approximately 90 days from transplant.  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 an heirloom pepper popular in Caribbean cooking and widely known for its unique shape, which resembles the wool "Tam" hats traditionally worn in Scotland.  Also known as Bahama Mama, the Scotch Bonnet pepper is thought to have originated in Jamaica where it is still regarded as an essential ingredient in traditional dishes like jerk chicken and Jamaican curry. With a Scoville level between 100,000 and 350,000, the Scotch bonnet pack... read more

read less

Capsicum chinense

Orange Scotch Bonnet is an heirloom pepper popular in Caribbean cooking and widely known for its unique shape, which resembles the wool "Tam" hats traditionally worn in Scotland.  Also known as Bahama Mama, the Scotch Bonnet pepper is thought to have originated in Jamaica where it is still regarded as an essential ingredient in traditional dishes like jerk chicken and Jamaican curry. With a Scoville level between 100,000 and 350,000, the Scotch bonnet packs a fiery intensity that is similar to a habanero.  What sets it apart is its sweet, citrusy flavor, which adds a depth of flavor to sauces, rubs, and marinades.

The Scotch Bonnet Pepper is easy to grow, with plants reaching 30 inches tall and producing huge (we'd almost say burdensome) yields of 1.5-inch-wide, vibrantly colored hot peppers.  You'll be eating them fresh, pickling, drying, and giving them away.  Take care to protect hands when handling fruit or seeds.  They are very, very hot.  Harvests begin approximately 90 days from transplant.  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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