Scotch Bonnet Pepper – Live Plant | Authentic Jamaican Caribbean Heat

The Authentic Heat of the Caribbean — Jamaica’s Most Beloved Pepper

Scotch Bonnet Pepper (Capsicum chinense) is the signature pepper of Jamaican cuisine — named for its distinctive tam o’shanter hat shape and beloved for its fruity, tropical flavor paired with serious heat. An essential ingredient in jerk seasoning, Jamaican pepper sauce, curry, and oxtail stew. This is the real deal: authentic Caribbean-grown genetics, not a substitute.

Plant Details

• Species: Capsicum chinense
• Heat Level: 100,000–350,000 SHU (super hot)
• Fruit: Distinctive bonnet shape, 1.5–2 in wide; yellow, orange, or red at maturity
• Plant Size: 24–36 in tall
• Days to Maturity: ~90–120 days from transplant
• Best For: Jerk seasoning, Jamaican pepper sauce, curry, hot sauce
• Container Friendly: Yes – 5-gallon pot minimum

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. Fertilize every 3–4 weeks after transplant. Keep indoors during cold snaps below 55°F.

Harvest Tips

Always wear gloves. Harvest when fruits reach full color — yellow, orange, or red depending on variety. Pick frequently for continuous production.