Description
Chilli Name : SCOTCH BONNET RED
Chilli Species : Chinense
Chilli Origin : Caribbean (Jamaica)
Chilli Heat : Very Hot
Scotch Bonnet Red is the classic red variety of Jamaica’s world-famous Scotch Bonnet, a Capsicum chinense that defines the flavour of Caribbean cooking. Known for its sweet, tropical aroma and clean, fiery burn, it’s the foundation of traditional dishes such as Jerk chicken, pepper sauces, and stews across the islands.
Pods are flattened and bonnet-shaped, about 4–5 cm across, ripening from green to vivid scarlet red. The flavour is fruity, tangy, and slightly smoky, with very hot heat between 200,000–350,000 SHU. It delivers a deep, aromatic burn that builds slowly, making it more balanced than the harsher habanero types.
Plants are bushy and prolific (60–90 cm tall), producing high yields of uniform pods through summer. They perform best in warm, humid conditions but adapt well to greenhouse growing in cooler regions. Red Scotch Bonnets are often preferred by sauce makers for their colour stability and depth of flavour.
Seeds germinate best at 28–30 °C, sprouting in 10–21 days. Plants mature in 100–110 days, cropping steadily until late summer.
