Kitchen Pepper Seeds – Super Hot Scotch Bonnet Type (Capsicum annuum)

Kitchen Pepper is a rare, exceptionally hot Capsicum annuum variety with upright, Scotch Bonnet-shaped pods. Vigorous and prolific, this perennial-type plant grows tall and produces heavily all season. A prized find for serious heat seekers and rare pepper collectors.

Variety Details

• Species: Capsicum annuum
• Pod Shape: Scotch Bonnet type — upright growing
• Heat Level: Super hot — handle with care
• Growth Habit: Tall, high-growing, very prolific
• Rarity: Rare variety

Safety First

Always wear gloves when handling super-hot peppers. Wash hands thoroughly after removing gloves. Keep away from eyes and sensitive skin. If hands burn, lime juice may help neutralize the heat. Double-glove if needed for extra protection.

Starting Seeds

• Sow ¼ inch deep indoors 8–10 weeks before last frost
• Germination temperature: 80–85°F — heat mat required for reliable germination
• Germination time: 1–4 weeks (be patient — super hots can be slow)
• Use organic seed-starting mix; 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 around the base
• Add compost to planting hole; feed with slow-release fertilizer at transplant
• Grows well in 5-gallon containers for year-round indoor or patio growing
• Harden off seedlings over 7–14 days before final outdoor placement

Harvest

Harvest with garden scissors when pods are fully colored to avoid damaging the plant. Pick regularly to encourage continued fruiting throughout the season.