Organic Pepper, Red Scotch Bonnet (1 oz)

Pepper - Red Scotch Bonnet - Capsicum chinense

Tender Annual Have the whole milk ready, this is one of the hottest peppers in the world. Scotch Bonnets, also called Jamaican peppers, score right next to Habaneros in terms of heat. These small, thin skinned, peppers are shaped like a patty pan squash and grow to about 3/4" long and 1-1/2" wide. This is a favorite pepper for Caribbean cuisine, making hot sauce, and for drying.

Soil and Water: Peppers require deeply worked, well-drained soil with plenty of added organic matter and a pH of 6.0-6.8. Water deeply, but don't over water.

Planting and Growing: Start seeds indoors 8-10 weeks before the last frost. Stake to keep fruit off the ground and mulch for disease and weed control.

Harvesting and Storage: Harvest the first fruits early to encourage continued production through the season. Cut (don't pull) the fruit from the stems. Harvestable from the green stage through the color changes. Wash hands thoroughly or wear gloves when working with this fruit, as the capsaicin in the pepper is an extreme eye and skin irritant.

Did You Know? Scotch Bonnets get their name because their shape resembles a Tam O' Shanter hat.

Soil Temperature: 75-85°F
Planting Depth: 1/4"
Germination: 14-28 Days
Height At Maturity: 48"
Sun/Shade: Full Sun
Spacing After Thinning: 12"-24"
Approx Seeds per Pack: 25 Seeds