Scotch Bonnet Pepper
Scotch Bonnet Peppers are an extremely hot habanero that is particularly important in West African and Caribbean cuisine, where it is used in hot sauces and jerk chicken and many other ways. Named for its shape, which looks like a tam o' shanter hat from Scotland. Our strain is red in color.
This variety was selected and grown for our catalog by Leah Penniman and her co-farmers at Soul Fire Farm because Leah's family is Haitian and this ingredient is an essential part of her beloved Soup Joumou. Soup Joumou also features Caribbean Pumpkin and is eaten in celebration and commemoration of January 1, 1804, the date of Haiti's liberation from France.
100,000-350,000 Scoville Heat Units.
Soul Fire Farm remits 100% of their proceeds from the sales of their seeds to the Stockbridge Munsee Band of the Mohican Nation.
Days to maturity: 90+
Seeds per pack: 20
Germination rate: 87% on 02/03/2021
Planting / harvesting notes
Start seeds indoors 8-10 weeks before the last frost and transplant into the garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun. These abundant, lanky plants may have to be staked.
Seed keeping notes
Peppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, fiery-orange. Cut the fruit, scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Consider wearing gloves for your protection! Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.