SCOTCH BONNET SEEDS

Capsicum chinense

One of the traditional peppers of the West Indies, and named by European colonists for its resemblance to the Scottish Tam O’Shanter. You can find peppers of all shapes and sizes called “Scotch Bonnet" these days, making the moniker somewhat superfluous and silly, but these pods are fairly squat and pleated. Close enough. The scotch bonnet is the habanero of the Caribbean, being the same species and having similar heat (around 300,000 SHU) and cultural requirements.

This selection features relatively thick juicy flesh and is absolutely perfect for making hot sauce. Ripens from green to orange. The plants are sturdy and productive. Suitable for growing in containers. More reliable in the first year than Chocolate Habanero, but both make fantastic potted plants and together will contribute to many delicious jars of jerk.

Start these seeds indoors around 8-10 weeks before the last spring frost, or any time at all if you plan to grow them in containers. Tuck seeds just beneath the surface of moist soil and press to keep seed snug. Mist generously with warm water and cover with plastic to maintain moisture. Kept warm (around 80°F) in bright light, seeds germinate in a week or so. Prick out seedlings with true leaves to grow on in individual 3" pots at warm room temperature in bright light. Fertilize weekly with dilute fish and seaweed extracts. Harden off carefully before tranplanting into warm garden soil long after all danger of frost has passed. These plants will not grow in the cold so do not rush to plant them outdoors!

Packet contains at least 20 seeds.