A hot pepper known for its fruity, sweet flavor and a heat level between 100,000 and 350,000 Scoville Heat Units (SHU). It is a staple in Caribbean cuisine, particularly in Jamaican dishes like jerk chicken and hot sauces. Named for its shape, which resembles a traditional Scottish bonnet, it is closely related to the Habanero but has a distinct sweet and fruity taste.
Seed Count: .095 mg, approx. 20 seeds
Hardiness Zone: 4-13 Perennial in zones 10 and 11.
Days to Maturity: 90-100 (from transplant)
Germination: 7-10 days
Seeding Depth: 0.25 inch
Plant Spacing: 18-24 inches
Row Spacing: 24-36 inches
Plant Height: 24-36 inches
Growth Habit: Upright
Soil Preference: Well-draining, loose
Temperature Preference:
Full Sun
Do not direct sow, start Indoors: 6-8 weeks before your last spring frost date. Avoid planting hot and sweet peppers right next to each other, as they can cross-pollinate, potentially affecting the flavors of your harvested peppers.
Culinary uses
- Caribbean cuisine: A key ingredient in Jamaican jerk seasoning and other traditional dishes.
- Sauces: Excellent for making hot sauces, often combined with fruits like pineapple or mango.
- Marinades and rubs: Used in marinades for meats and other dishes.
- Other uses: Can be added to salsas, pickles, or made into seasoning spice powders.
