Cappuccino Scotch Bonnet Pepper Seeds – Rare Golden-Yellow Caribbean Hot Pepper (Capsicum chinense)

Cappuccino Scotch Bonnet is a rare and striking Capsicum chinense variety that delivers the signature fruity, searing heat of a classic Scotch Bonnet in a distinctive golden-yellow, wrinkled pod. Heirloom, open-pollinated, and organically grown, these plants produce heavy yields of 3” long × 1” wide peppers with vibrant green foliage and delicate white flowers. Ready in 100+ days — worth every week of the wait.

About Cappuccino Scotch Bonnet

Named for its warm, golden hue, the Cappuccino Scotch Bonnet offers the full sensory experience of Caribbean heat — intense, fruity, and complex. Pods ripen from green to a rich golden-yellow, with wrinkled skin and the characteristic Scotch Bonnet shape. An exceptional choice for Caribbean cooking, hot sauce making, and any serious pepper grower's collection.

Culinary Uses

• Blend into authentic Caribbean hot sauce and pepper sauce
• Use in jerk marinades, pepperpot, and rice and peas
• Add whole to soups and stews for deep, slow-building heat
• Pickle in vinegar for a fiery golden condiment
• Dry and grind into a fruity, intensely hot pepper powder

Wear gloves when handling. Wash hands thoroughly after removing gloves. Keep away from eyes and sensitive areas. Lime juice on skin can help relieve accidental burns.

Growing Tips

• Start indoors 10–12 weeks before last frost. Sow seeds ¼" deep in warm, moist organic seed-starting mix.
• Germination takes 1–4 weeks. Use a heat mat (80–85°F) — Capsicum chinense varieties need consistent warmth to sprout reliably.
• Soak seeds in room-temperature water for up to 24 hours before planting to speed germination.
• Avoid peat plugs and standard potting soil — use organic seed-starting mix to prevent damping off.
• Harden off gradually before transplanting outdoors. Move outside once nighttime temps stay above 55°F.
• Container friendly — grows well in 5-gallon pots for patios or year-round indoor production.

Care Requirements

• Soil: Fertile, well-drained. Mulch around the base with straw or grass clippings.
• Water: Consistent deep watering during dry spells; soaker hoses recommended.
• Fertilizer: Slow-release at transplant; liquid feed every two weeks through the growing season.
• Harvest: Allow peppers to ripen fully to golden-yellow on the plant for peak flavor and heat. Cut with garden scissors; pick regularly to encourage continued fruiting.