Pepper (Chile), Scotch Bonnet Chile Pepper Seeds – Heirloom
1.500 KD
The ‘Scotch Bonnet’ is powerfully hot, similar to the habanero but with a fruity or smoky flavor. Also known as ‘Jamaica Red’ and sometimes called the Scotty Bon or Bonny pepper, it is named for its resemblance to a Scottish cap. If you like your peppers fiery hot, you will enjoy its citrus, apricot-like flavor that is sweetest when the fruit turns red. Try it in jerk dishes, mango salsa, blended with dark chocolate, or with fruit. 100,000-325,000 Scoville heat units (extremely hot).
Seed Count: 30 Seeds
Out of stock
Variety Info.:
Botanical Name: Capsicum chinense
Days to Maturity: 75–100 days from transplanting
Family: Solanaceae
Native: Brazil
Hardiness: Frost-sensitive perennial grown as an annual
Plant Dimensions: 24″–36″ tall, 18″–24″ wide
Variety Information: ‘Scotch Bonnet’ is an extremely hot pepper at 100,000–325,000 Scoville heat units. 1½” small, puckered fruit; start out green and turn red.
Attributes: Good for Containers
Sowing Info.:
When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.
When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop.
Days to Emerge: 10–25 days
Seed Depth: ¼”
Seed Spacing: Start indoors
Row Spacing: 24″–36″
Thinning: Start indoors, plant seedlings 18″ – 24″ apart outside
Growing Info.:
Harvesting: Harvest when peppers are red; red peppers have a sweeter, more complex flavor. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.
| Weight | 0.01 kg |
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