Cream Scotch Bonnet Pepper Seeds – Rare Caribbean Hot Pepper | Fruity & Fiery (Capsicum chinense)

The Cream Scotch Bonnet is a rare and visually striking variation of the iconic Caribbean Capsicum chinense — delivering the same signature fruity heat of traditional Scotch Bonnets in a distinctive pale cream pod. Smooth-skinned with the classic bonnet shape, these peppers pack intense spiciness alongside a sweet, tropical fruitiness that makes them exceptional for Caribbean hot sauces, jerk marinades, soups, and stews. A prized variety for serious pepper growers and culinary enthusiasts alike.

Variety Details

• Species: Capsicum chinense
• Origin: Caribbean
• Pod Color: Pale cream at maturity
• Pod Description: Classic Scotch Bonnet shape; smooth texture
• Flavor: Fruity, sweet, tropical — intense Scotch Bonnet heat
• Heat Level: Very Hot — Scotch Bonnet range
• Best Use: Hot sauce, jerk marinade, soups, stews, Caribbean cooking
• Cuisine: Caribbean, West African

Starting Seeds

• Start indoors 10–12 weeks before last frost
• Sow ¼ inch deep in organic seed-starting mix
• Germination temperature: 80–85°F — heat mat required
• Germination time: 1–4 weeks
• Soak seeds in room-temperature water for up to 24 hours before sowing
• Avoid jiffy peat pots or standard potting soil
• Transplant outdoors after last frost when soil is consistently warm

Growing Tips

• Full sun; fertile, well-drained soil
• Water 1 inch per week; mulch 1–2 inches around the base
• Feed with compost tea every 2–3 weeks during early growth
• Grows well in 5-gallon containers year-round
• Harden off over 7–14 days; bring indoors if nights drop below 55°F

Safety First

Always wear gloves when handling. Wash hands thoroughly after removing gloves. Never touch eyes or sensitive areas. Lime juice may help relieve skin burn if needed.

Harvest

Harvest when pods reach full cream color. Cut with scissors and pick regularly to encourage continuous, prolific fruiting.