Jamaican Red Scotch Bonnet Pepper Seeds

Jamaican Red Scotch Bonnet Pepper Seeds

Grow Jamaican Red Scotch Bonnet peppers, Capsicum chinense, for red pods with fruity aroma and intense chile heat. This Caribbean pepper is closely associated with jerk seasoning, pepper sauces, marinades, curries, stews, and other spicy island-style dishes.

Variety Details

• Botanical name: Capsicum chinense
• Pod color: Green ripening to red
• Flavor: Fruity and aromatic with strong heat
• Light: Full sun
• Best uses: Jerk seasoning, hot sauce, marinades, curries, and stews

Starting the Seeds

Start indoors well before the last expected frost. Sow approximately 1/4 inch deep in a moist, well-drained seed-starting mix. Keep the mix warm and evenly moist without waterlogging. Hot pepper seeds can germinate slowly, and timing varies with temperature, moisture, and growing conditions.

Transplanting and Care

Provide strong light after seedlings emerge. Gradually acclimate young plants to outdoor sun and wind, then transplant after frost danger has passed and nights are reliably warm. Choose fertile, well-drained soil and provide enough spacing for airflow. Water consistently during establishment and fruit development while avoiding saturated soil.

Plants can also be grown in containers with drainage holes. Select a container large enough for mature roots and position it in a sunny, warm location.

Harvest and Kitchen Use

Harvest pods while green or allow them to mature to red for developed color and flavor. Cut stems with clean scissors rather than pulling on the plant. Use sparingly in jerk marinades, pepper sauces, soups, stews, curries, and pickled condiments.

Hot-Pepper Handling

Wear disposable gloves when handling seeds or pods. Avoid touching your face and eyes, wash hands thoroughly afterward, and clean knives, cutting boards, and work surfaces. Keep seeds, plants, and harvested peppers away from children and pets.

Choose packages of 10, 30, 100, or 1,000 seeds.