Scotch bonnet, also known as bonney peppers, or Caribbean peppers, is a variety of chili pepper named for its resemblance to a tam o' shanter hat. It is ubiquitous in West Africa. Most Scotch bonnets have a heat rating of 100,000–350,000 Scoville units.

WEAR GLOVES WHEN HANDLING, DO NOT TOUCH YOUR EYES! WASH HANDS AFTER TOUCHING!

Cultivar: 'Scotch Bonnet'

Heat: Very hot

Scoville scale: 100,000–350,000 SHU

Yellow Scotch Bonnet - This pepper gives Jamaican chicken dishes their special flavor! Scotch Bonnet goes by several names including Jamaican Hot, Martinique Pepper and Bahama Mama. It is closely related to the habanero, but with a sweeter flavor and stouter shape. The pods are 1-1/2" wide and 1-1/2" long and have a citrus-like flavor with a lot of heat. They mature from green to bright yellow on very productive 24" tall plants.  Capsiucum chinense (90 days). 

Capsiucum chinense strains require a great deal of attention during the germination process. Moisture and a constant and consistent heat range must be maintained. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into containers. 

Scotch bonnet (also known as Bonney peppers, or Caribbean red peppers) is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet. It is ubiquitous in West Africa as well as the Caribbean.

100,000-350,000 scoville units

With a heat rating of 100,000-350,000 scoville units, the scotch bonnet can be up to 40 times hotter than a typical jalapeño pepper 

Chocolate Scotch Bonnet has a slight bonnet shape like it's yellow relative. But it is much hotter and the peppers get much larger in size. It has a fruity and slightly smoky flavor. Peppers ripen from green to dark brown and can get almost 2 inches in diameter.

Anyone that's ever had a taste of the unique, super-hot Scotch Bonnet chilli pepper will know that it packs a powerful punch – it hits between 100,000 to 350,000 scovilles! To put it in perspective, Jalapeno peppers have a Scoville unit between 1,000 to 10,000. So yep, they're hot.

Scotch Bonnet Orange

Orange Scotch Bonnet - Heirloom

These attractive orange hot peppers have a surprising amount of heat and a wonderful aroma. Their unique taste is required for authentic jerk sauce. Jerk is a way of cooking that originated in Jamaica when meat is rubbed with a very sharp spice mixture called Jamaican Jerk spice. It is closely related to the habanero, but with a sweeter flavor and stouter shape. 

The pods are 1-1/2" wide and 1-1/2" long and have a citrus-like flavor with a lot of heat. They have smooth waxy skin and four globular ridges at the bottom that aren't quite bonnet-like. The peppers mature from green to bright orange on very productive 24" tall plants.  Capsiucum chinense (90 days)

~ Packet contains 10 seeds. 

Heat Level: Extra Super Hot

Scoville Heat Units: 300,000

These small mushroom-shaped peppers have a sweet, fruity flavor, much like Habanero and Scotch Bonnet peppers. Jamaican Peppers are a staple in many Mexican dishes, including salsas, hot sauces, and meat rubs. It is commonly used in Jerk sauces in the Caribbean because of its balanced heat.

An heirloom pepper with smooth waxy pods that are 1-2" across. They have a citrus-like flavor and aroma. The peppers will mature from green to bright yellow on very productive 24-30" tall plants.

Capsicum chinense (90 days) Heat Level: Extremely Hot Scoville: 250,000

The packet contains 5 seeds.

Color is lemon yellow with a flavor that is slightly sweet, with a true lemon citrus flavor.  

Shaped like a UFO and has a color of a lemon. 

The taste is described as fruity, slightly sweet with a citrus flavor, and the heat is comparable to a Bahamain Goat.

Heat Level: Extra Hot
Scoville Heat Units: 150,000 - 325,000

Capsiucum chinense strains require a great deal of attention during the germination process. Moisture and a constant and consistent heat range must be maintained. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into containers. 

Jamaican origin commercial pepper

With a heat rating of 100,000-350,000 scoville units, the scotch bonnet can be up to 40 times hotter than a typical jalapeño pepper 

This pepper is hot, fruity and spicy at the same time. 

Much larger than original red scotch bonnet. 

Jamaican Hot Chocolate - Has more flavor than chocolate habanero.

This cultivar comes from a pepper that was found at a market in Port Antonio, Jamaica. The wrinkled pods are very hot and have a strong smoky flavor. Chocolate habanero is a great tasting pepper, but many people say that Jamiacan Hot Chocolate has more flavor and tastes even better! 

This beautiful pepper has great flavor and grows to about 2” around. The shiny skin of this Habanero-type pepper changes from green to red-brown and finally to chocolate brown at maturity. Capsicum chinense (100 days) Heirloom - Open-pollinated

Warning: Handling this pepper requires extreme caution. Wear hand, eye and breathing protection. 

Heat Level: Extra Super Hot  Scoville: 400,000

~ Packet contains 10 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart. Harvest peppers when they are brown.

Scoville Units: 100.000 ~ 200.000

The Jamaican Hot Red is a compact plant which will grow to 60 cm in height. The plant gets an abundance of peppers. They are similar to Scotch Bonnet peppers and the pods are 5 cm long and 3.5 cm wide and look like mushrooms. They color during ripening from green to red and are very hot. The peppers have a fruity flavor and are widely used in the Caribbean for making hot sauces.

Species: Capsicum Chinense