Description
Chilli Name : JAMAICAN YELLOW
Chilli Species : Chinense
Chilli Origin : Jamaica
Chilli Heat : Hot
Jamaican Yellow, also known as Jamaican Yellow Mushroom, is a true Caribbean chinense variety renowned for its bold fruity aroma, mushroom-shaped pods, and fiery heat. It’s one of Jamaica’s classic chillies — a key ingredient in traditional jerk seasoning and pepper sauces, loved for its powerful yet flavourful burn.
Pods are round and flattened, resembling small yellow mushrooms, typically 4–5 cm across. They ripen from pale green to a brilliant golden yellow, releasing a bright, tropical fragrance when cut. Heat is very hot, often 100,000 SHU, with a quick, clean burn and citrus-sweet undertone typical of Caribbean chinense types.
Plants are medium-sized (70–90 cm), bushy and extremely productive, yielding heavy clusters of pods through long, warm seasons. The combination of aroma, colour, and heat makes this one of the most recognised chillies in Caribbean cooking.
Seeds germinate best at 28–30 °C, sprouting in 10–21 days. Plants mature in about 100–110 days, performing best in sunny, sheltered spots or under protection in cooler climates.
