Trinidad Pimento Pepper – Live Plant | Caribbean Aromatic Seasoning
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Scotch Bonnet Flavor, Zero Fire — The Heartbeat of Caribbean Cooking
Trinidad Pimento Pepper (Capsicum chinense) is a cornerstone of Caribbean cooking — a sweet, intensely aromatic seasoning pepper with the floral complexity of a Scotch Bonnet but without the fire. Indispensable in jerk marinades, pepper sauces, and sofrito. Grows vigorously in containers and garden beds alike.
Plant Details
- Species: Capsicum chinense
- Heat Level: Very low — aromatic seasoning, not hot
- Fruit: Small to medium, wrinkled, red-orange at maturity
- Plant Size: 18–24 in tall
- Days to Maturity: ~75 days from transplant
- Best For: Jerk marinades, sofrito, pepper sauce, Caribbean cooking
- Container Friendly: Yes – 5-gallon pot
Growing Tips
Plant in full sun with rich, well-draining soil. Amend the planting hole with compost and feed every 2–3 weeks for the first 6 weeks. Mulch the base with 1–2″ of compost to retain moisture. Keep indoors during cold snaps below 55°F.
Harvest Tips
Harvest with clean garden scissors when fruits are fully red-orange and fragrant. Pick frequently for continuous production.
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