Description

Pure island sunshine in a pod. Scotch Bonnet Jamaican Yellow (MOA) is the classic, Ministry of Agriculture–selected strain prized by Jamaican cooks for its unmistakable bonnet shape, deep tropical fruit aroma, and lively, lingering heat. Expect notes of mango, pineapple, and apple with a hint of floral honey—exactly the flavor that makes true Scotch Bonnet sauces and jerk marinades sing.

The plants are vigorous and compact, about 2 to 3 feet tall, with a branching habit that loads every stem with blossoms and tidy, bonnet-shaped fruit. Glossy green foliage frames clusters of pendant pods, giving the plants an ornamental look long before ripening. Pods average 1½ to 2½ inches across, deeply lobed with the signature “tam o’ shanter” cap. They mature from rich green to a glowing, lemon-gold yellow. Medium-thin walls make them quick to cook down, perfect for fermenting, and excellent for drying into bright, aromatic flakes or powder.

Bite into a fully ripe pod and you get lush, tropical sweetness first, followed by a confident, building heat that keeps the fruit character front and center. In the kitchen, a sliver perfumes stews, rice and peas, and grilled seafood; blended, MOA Yellow becomes the golden heart of jerk pastes, pepper sauces, chutneys, and marinades. Dried, it grinds into a vibrant, fruity seasoning that wakes up rubs, soups, and roasted vegetables.

Rooted in Jamaica’s culinary heritage and refined through careful selection, Scotch Bonnet Jamaican Yellow (MOA) is a benchmark Capsicum chinense—a dependable producer with iconic flavor, true bonnet form, and the kind of heat that invites respect while delivering pure Caribbean joy.