Description
Chilli Name : SCOTCH BONNET YELLOW
Chilli Species : Chinense
Chilli Origin : Jamaica
Chilli Heat : Very Hot (150,000–350,000 SHU)
Scotch Bonnet Yellow is the true Jamaican original, the Capsicum chinense variety that gives Caribbean cooking its unmistakable fruity fire. Named for its bonnet-like shape, this chilli is a cornerstone of West Indian cuisine — known for its intense tropical aroma, bold sweetness, and balanced, fiery heat.
Pods are flattened and ribbed, about 4–5 cm across, ripening from green to vibrant yellow. The flavour is fruity, bright, and lightly floral, with very hot heat typically between 150,000–350,000 SHU. Unlike the sharper heat of habaneros, the Scotch Bonnet’s burn is smooth and rounded, with a lingering tropical sweetness. It’s essential for Jerk seasoning, pepper sauces, and seafood dishes across the Caribbean.
Plants are compact and highly productive (60–80 cm tall), producing uniform pods through summer and into early autumn. They thrive in warm, humid conditions, performing exceptionally well in greenhouses or sunny outdoor spots.
Seeds germinate best at 28–30 °C, sprouting within 10–21 days. Plants mature in around 100–110 days and produce heavily until the end of the season.
