Antiguan Scotch Bonnet Pepper Seeds – Prolific Sweet-Heat Caribbean Pepper (Capsicum chinense)

The Antiguan Scotch Bonnet is one of the Caribbean’s most celebrated pepper varieties — a Capsicum chinense that stands apart for its extraordinary prolific production, early fruiting, and remarkable sweet-heat balance. Unlike many Scotch Bonnets known purely for fire, the Antiguan variety delivers a genuinely fruity, sweet complexity alongside its searing heat of 100,000–350,000 Scoville units. Beloved in Caribbean, West African, and Maldivian cuisines, and an exceptional choice for hot sauce, jerk seasoning, and pepper flakes. Extremely hardy even in intense heat.

Variety Details

• Species: Capsicum chinense
• Origin: Antigua, Caribbean
• Heat Level: Very Hot — 100,000–350,000 Scoville units
• Flavor: Fruity, sweet, complex — exceptional for flakes and hot sauce
• Notable Trait: Extremely prolific; early-producing; very hardy
• Best Use: Hot sauce, jerk seasoning, pepper flakes, Caribbean cooking
• Cuisine: Caribbean, West African, Maldivian

Overwintering

Pepper plants are naturally perennial but cold-sensitive. Bring plants indoors or into a greenhouse before frost, trim back during dormancy, and they will return for many years of production.

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 color. Cut with scissors and pick regularly to encourage the plant’s prolific continuous fruiting. Try drying into flakes — outstanding sprinkled on food.