Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
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.
Timing: Start 8–10 weeks before last frost (longer—10–12 weeks—in short-season zones).
Depth: Sow ¼" (6 mm) deep; lightly cover and firm.
Temperature (germination): Keep medium 82–90°F (28–32°C) with a thermostat-controlled heat mat for uniform sprouting.
Germination Time: 10–21 days typical; allow up to 28 days for stragglers.
Moisture & air: Evenly moist, not waterlogged. Dome + daily venting prevents damping-off.
Light (post-sprout): 14–16 hrs/day strong light; lamp height 2–4" above canopy.
Air temperature (post-sprout): Days 72–80°F, nights 65–72°F.
Potting Up: First true leaf to 2–3" cells; final step-up to 4–5" pots before field set. Plant a touch deeper at each pot-up.
Feeding: Start ¼-strength balanced fertilizer weekly once true leaves expand; increase to ½-strength after pot-up if needed. Provide Ca/Mg to avoid tip burn.
Airflow: Gentle fan movement toughens seedlings and reduces fungal pressure.
Soil Temperature & Transplant Timing
Rely on soil thermometry, not dates. Read 2–4" deep at dawn for several mornings:
Minimum 65°F (18°C) soil; night air ≥60°F (16°C) to hold flower buds.
Ideal root zone 70–85°F (21–29°C) for MOA vigor and early set.
How to check: Soil thermometer each morning; average 3–5 days of readings.
Transplanting Outdoors
Hardening Off: 5–7 days from shade → partial sun → full sun; protect from wind.
Site: Full sun; warmest bed you have. Soil pH 6.0–6.8, high organic matter, excellent drainage.
Bed Prep: Incorporate 2–3" compost plus balanced organic fertilizer. Avoid high N; add a slow-release Ca source if your soil runs low.
Spacing: 18–24" in row; 24–30" between rows.
Support: Short stakes/cages keep heavy, bonnet-laden branches from creasing.
Mulch: Apply after soil warms; black plastic or woven fabric boosts heat and suppresses weeds.
Watering: Even, deep irrigation—about 1–1.25" per week. Avoid large dry-down periods that trigger blossom drop.
Season Extension: Low tunnels/row cover (off during bloom), reflective mulch, and thermal mass (stone borders) speed ripening in cool zones.
Variety-Specific Notes (Scotch Bonnet Yellow MOA)
Flavor fidelity: The MOA strain is grown for stable, fruit-forward bonnet flavor—give consistent warmth to express this.
Crop time: Typically 80–100 days from transplant to first golden fruit in warm conditions; allow longer in cool summers.
Sun management: Bonnet walls can sunscald if suddenly exposed—harden carefully; use 30–40% shade cloth during extreme heat.
Troubleshooting
Seedlings stall after pot-up: Root zone too cool—raise tray temp to 75–80°F and ensure good drainage.
Leaf curl or pale growth: Overfeeding N or low Mg—back down N, supplement Ca/Mg, maintain even moisture.
Poor fruit set in heat waves: Provide afternoon shade and steady irrigation; avoid pruning during stress.
Cold snap forecast after planting: Cover with row cover or cloches; remove covers during midday bloom to allow pollinators.
How to Grow — Scotch Bonnet Jamaican Yellow (MOA) (Capsicum chinense)
Seed Starting & Transplant Timing
Sow indoors 8–12 weeks before last frost. MOA strains are classic chinense: they demand warmth and reward it with heavy clusters.
Germination: Maintain 80–90°F (27–32°C) with a heat mat; 10–21 days is common. Vent domes daily; bottom watering reduces damping-off.
Lighting: 14–16 hours/day under close LED/T5 to prevent legginess.
Feed & pot-up: Begin ¼-strength balanced feed at first true leaves. Pot up to 3–4" pots when roots fill cells.
Harden off 7–10 days.
Transplant when warm: Nights >60°F (16°C), soil >65°F (18°C). Pre-warm planting sites with black plastic for a week if needed.
Soil Preparation
pH & texture: 6.2–6.8, loose, fertile, and excellent drainage.
Bed prep: Mix in compost plus a balanced organic base charge (e.g., 4-4-4) and a bit of sulfate of potash for K. In low-Ca soils, add gypsum to support cell strength and reduce BER risk.
Fabric/raised beds: Speed spring warm-up and keep roots at the >70°F (21°C) sweet spot.
Watering
Provide 1–1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong root growth.
Best method: Use drip or soaker hoses to deliver water at soil level, reducing wet foliage and minimizing disease risk.
If overhead watering is used, water early in the day so foliage dries before evening.
Heat & flavor note: Slightly lean moisture and feeding (without wilting) enhances MOA’s intense fruitiness and heat; overwatering dilutes flavor.
Fertilizing
During vegetative growth, apply a balanced fertilizer every 2–3 weeks.
After first flowers, switch to low-N, high-K feeding to push blossoms and fruit rather than leaves.
MOA strains respond well to small, regular potassium top-ups during peak set.
Hand-weed with care—root damage can trigger flower/fruit drop or BER.
Sun & Heat Management
Plant in full sun for yield and capsaicinoid development.
When temps exceed 95°F (35°C), install 30–40% shade cloth in afternoons to maintain fruit set and prevent sunscald on yellowing pods. Maintain steady moisture to buffer heat stress.
Spacing & Support
Space 18–24" apart in rows 24–36" apart.
MOA plants are compact but cluster-laden; a small cage or bamboo teepee prevents limb splits and keeps fruit clean.
Avoid: Fennel and kohlrabi (allelopathic/growth-suppressing neighbors).
Add alyssum, dill, calendula to recruit beneficials (hoverflies, lacewings) that reduce aphids/thrips and help pollination.
Container Growing
Use 10+ gallon pots for MOA to stabilize moisture and maximize fruit size.
Check moisture daily; containers heat up, especially on patios.
Shade pot sides in midsummer; elevate pots slightly for airflow and drainage.
Pruning & Training
Minimal pruning. Pinch once early for branching; later, remove only congested interior shoots to improve airflow. Avoid heavy mid-season cuts that delay fruiting.
Season Extension & Overwintering
Row cover/low tunnel early helps plants hit stride quicker; open during bloom for pollinators.
Overwinter cut back by ~⅓ under bright light at 60–70°F (16–21°C). Water sparingly; resume feeding late winter.
Harvest & Seed Saving
Expect 90–110 days from transplant to bright golden-yellow pods.
Harvest with pruners, leaving a short stem. Yellow pods show sunscald readily—maintain leaf canopy while ripening.
For seed, select fully yellow, true-shape MOA fruits from vigorous plants. Dry seeds 7–10 days; store cool/dry. Isolate from other chinense to maintain MOA purity.
Maturity cue: Pick when pods reach a bright, golden-yellow color and feel firm. This is when the variety’s true heat and fruity tones peak.
Cut cleanly: Always use pruners or sharp scissors—chinense stems are delicate, and yanking pods can stress plants.
Selective picking: Harvesting regularly encourages repeat fruiting. Leave the best-shaped pods for seed saving and full ripeness.
Flavor & Nutrition
Flavor profile: The Jamaican Yellow Scotch Bonnet offers an intense tropical fruitiness—often compared to apricot and pineapple—layered with searing heat.
Nutrient peak: Ripe yellow pods are loaded with vitamin C, vitamin A, and capsaicin, maximizing both health benefits and culinary power.
Taste balance: Unlike many superhots, the MOA Yellow balances sweetness, heat, and floral notes, making it prized by Caribbean chefs.
Handling
Protect yourself: Wear gloves when handling and processing. Oils linger on skin and can cause lasting irritation.
Avoid fumes: Grinding dried pods or cooking in enclosed spaces can irritate airways. Use fans or hoods.
Segregate utensils: Dedicate chopping boards/knives to hot peppers or clean thoroughly to prevent accidental burns.
Storage & Preservation
Refrigeration: Store fresh pods in breathable packaging to prevent condensation.
Drying: Slice pods in half to reduce drying time. Once dried, store whole or grind into powder.
Freezing: Freeze whole or chopped pods; retain flavor but expect softened texture.
Fermenting: Ideal for pepper mash—combine with salt for a 2–3 week fermentation before blending into sauce.
Pickling: Yellow Scotch Bonnets are excellent for Caribbean-style pickles with onions, carrots, and spices.
Kitchen Use
Classic Caribbean heat: Central to jerk seasoning, curries, pepper sauces, and escovitch fish.
Pairings: Works beautifully with coconut milk, tropical fruits, citrus, and allspice.
Signature hot sauce: The Jamaican Ministry of Agriculture (MOA) strain is considered the standard for authentic Scotch Bonnet sauces.
Growing & Pruning Tips
Heat-lover: Requires warm temps and at least 6–8 hours of sun.
Pruning: Remove lower leaves and interior shoots for airflow but avoid heavy cutting.
Support system: Cages or bamboo stakes keep fruit-laden branches upright.
Containers & Watering
Pot size: 10 gallons recommended for robust yields.
Water routine: Keep soil moist but not soggy. Inconsistent watering can reduce pod size and quality.
Seed Saving
Save seeds from fully yellow, healthy pods. To maintain MOA strain purity, isolate from other chinense peppers. Dry thoroughly before storing in airtight containers.
Thrips (silver streaks; distorted new growth; virus vectors)
Controls: Blue sticky cards; remove spent blooms; spinosad/soap; keep grassy weeds trimmed around the plot.
Flea beetles (shot-hole on young leaves)
Controls: Row cover up to first flowers; diatomaceous earth rings; trap crops and sanitation.
Cutworms (seedlings cut at base)
Controls: Collars around stems; remove residues; dusk patrol and handpick.
Caterpillars/fruit borers (chewed pods, frass)
Controls: Handpick; Bt on young larvae; harvest frequently to deny egg-laying sites.
Pepper weevil (sting marks, tiny exit holes, premature fruit drop)
Controls: Sanitation, quick harvest cycles, destroy dropped fruit; consult local extension for trap timing and thresholds.
Diseases
Bacterial leaf spot (small greasy specks → brown lesions)
Prevention: Clean seed; avoid overhead; rotate 3+ years; sanitize tools.
Management: Remove diseased leaves; copper protectants for new growth during wet periods.
Anthracnose (sunken lesions on ripe pods)
Prevention: Mulch; increase spacing; water at soil line.
Management: Cull infected fruit immediately; use labeled fungicide protectants in conducive weather.
Phytophthora blight/root rot (sudden wilt; stem darkening; fruit rot at soil contact)
Prevention: Raised beds; excellent drainage; avoid low spots.
Management: Rogue and discard plants; don’t replant peppers there this season.
Powdery mildew (white film on leaves, often late)
Prevention: Airflow, balanced fertility.
Management: Remove worst leaves; apply biofungicides preventively/suppressively.
Mosaic viruses (TSWV/CMV) (mottling, puckering, stunting)
Prevention: Control thrips/aphids; remove symptomatic plants early; sanitize hands/tools; avoid tobacco handling before work.
Blossom end rot — even moisture; mulch; avoid heavy pruning that shocks roots.
Poor fruit set — heat spikes >95°F, nights <60°F, low light, or too much N; give afternoon shade and steady irrigation.
Sunscald — retain foliage; avoid aggressive leaf removal before heat waves.
Edema — prevent sudden watering surges after drought; ensure drainage.
Aroma/heat dilution — overly lush growth reduces pungency; moderate N and avoid constant saturation.
Monitoring & Prevention — Quick Checklist
Inspect weekly (especially undersides and yellowing leaves).
Use drip/soaker lines; if overhead, water mornings only.
Maintain spacing; prune only damaged/diseased leaves.
Mulch after soil warms; reduce splash and weeds.
Rotate 3+ years; disinfect tools; harvest promptly and discard culls.
Q: How hot is the Jamaican Yellow Scotch Bonnet (MOA)?
Usually 100,000–250,000 SHU, with classic bonnet aroma and a bright, citrus-fruit note.
Q: How long does it take to mature?
90–120 days from transplant. Ripens from green to vivid yellow.
Q: How long does germination take?
10–21 days at 80–90°F with steady moisture and warmth.
Q: Does it need special soil conditions?
Fertile, well-drained soil, pH 6.0–6.8. Keep roots warm and avoid waterlogging.
Q: What spacing is best?
18–24 inches between plants, 30 inches between rows for airflow, especially in humid climates.
Q: Do I need more than one plant for pollination?
No. Self-pollinating. Air movement improves fruit set.
Q: Can I grow MOA in containers?
Yes. 10–15 gallon containers, strong staking, and balanced feeding for continuous production.
Q: How many peppers per plant?
Commonly 50–100+ pods if conditions are warm and consistent.
Q: How do I harvest safely?
Wear gloves, snip at full yellow, and avoid touching eyes. Handle with care during sauce making.
Q: Best ways to store or preserve?
Jerk marinades, pickled rings, fermented sauces, drying into flakes, or freezing.
Q: Does cooking reduce heat and aroma?
Heat softens slightly. Add late for maximum perfume, early for mellowed heat.
Q: Is it perennial?
Yes in warm zones. Elsewhere, prune and overwinter indoors in bright light at 60–70°F.
Q: Why is fruit set inconsistent?
High heat, cool nights, or excess nitrogen. Provide shade cloth during heat spikes and steady irrigation.
Q: Can it cross with other peppers?
Yes within C. chinense. Isolate when saving seed to maintain MOA traits.
Q: How do I use it without blowing out a dish?
Use a small amount finely minced. Pair with allspice, thyme, scallion, and citrus for classic profiles.
Q: Is it ornamental?
Yes. Heavy clusters of yellow bonnets are eye-catching in garden borders and big pots.
Q: Is it safe to handle and eat?
Yes with gloves and good ventilation when chopping. Wash hands and tools thoroughly.
Q: Why are my pods green but not turning yellow?
Cool temps, low sun, or heavy nitrogen. Increase light, reduce nitrogen late, and allow full ripening time
Pepper Seeds - Hot - Scotch Bonnet Jamaican Yellow (MOA)
$200 USD
$600
Unit price /
Unavailable
Before it carried the initials MOA, before it became the gold standard for jerk marinades in professional kitchens, the yellow Scotch Bonnet lived in the gardens and markets of Jamaica as part of a continuum that reached back to Taíno agriculture. Indigenous cultivation patterns, with mixed plantings and careful seed selection, formed the bedrock upon which later generations built. The bonnet shape and chinense perfume were already hallmarks, but the sunny yellow ripeness expressed a different mood from its red counterpart, a brightness that played in citrus marinades, escovitch fish, and pepper sauces as vivid as island light.
In village kitchens, cooks treated the yellow bonnet almost like a spice blend in a single pod. Aroma arrived first, with hints of pineapple and papaya, followed by a confident heat that respected balance. Elders taught a principle that feels modern but is very old: cook for flavor, not bravado. The pepper’s role in preservation was practical as well as delicious, since acids and heat helped keep food safe in a tropical climate. Stories attached themselves to the pepper the way steam attaches to a pot lid, and each family’s sauce had its own personality, its own carefully guarded ratio of peppers to vinegar, salt, allspice, and herbs.
In the late twentieth century, the Jamaican Ministry of Agriculture undertook work to stabilize and improve key crops important to national identity and export, and among these was the Scotch Bonnet. Selections that would be labeled MOA focused on expressing the quintessential bonnet character in a reliable, true-to-type plant. Growers praised the uniformity of pod shape, the depth of chinense fragrance, and the dependable production under island sun and seasonal rains. With this public stewardship, a folk treasure gained a measure of official guardianship, linking community wisdom to institutional support.
The MOA selection did not erase the diversity of bonnet types in Jamaica, nor was it meant to. Instead, it gave restaurants, processors, and farmers a touchstone, a known quantity that honored tradition while meeting practical needs. Sauce makers could scale recipes with more confidence. Exporters could ship peppers that met a recognizable standard. Home gardeners in the diaspora, growing on balconies in London or backyards in Toronto, could plant MOA seeds and expect that the aromas and flavors of home would be present when the fruit blushed yellow.
As global interest in Caribbean cuisine expanded, the MOA yellow bonnet earned a place on the wider culinary stage. Professional kitchens appreciated how finely it could be minced into marinades without losing itself, how its perfume could thread through fatty cuts of pork or weave brightness into roasted root vegetables. Food writers praised its sunny color and nuanced heat, arguing that the bonnet should be considered not merely hot but expressive, an instrument with range. Meanwhile, in Jamaican households, the pepper continued its familiar work, sitting in baskets on counters, tucked into pickle jars, and ground into sauces handed across tables with love.
To grow the Scotch Bonnet Jamaican Yellow MOA is to participate in a dialogue between Indigenous practice and modern stewardship, between communal markets and agricultural research. Each yellow cap carries a legacy that began in Taíno gardens, passed through centuries of Caribbean creativity, and found new footing in a coordinated effort to preserve and share what makes the bonnet unique. It is a pepper that tastes like sunlight and memory, engineered by culture long before it was refined by program, and forever anchored in the kitchens that gave it purpose.
Goal: Maintain the authentic Jamaican MOA traits—squat, bonneted pods; intense tropical-fruit aroma; and true Scotch Bonnet heat—with strict purity controls.
1) Selecting Plants for Seed Saving
True-to-type selection: Choose 4–10 vigorous, disease-free plants displaying classic MOA morphology: flattened cap, distinct shoulders, and a lightly constricted waist; heavy yields on compact, tidy canopies.
Cull off-types: Exclude elongated, habanero-like shapes; weak aroma; atypically low or excessively blistering heat; and plants with chronic physiological issues.
Flavor check (optional): Carefully taste a tiny sliver (gloves) to confirm the MOA fruitiness and assertive, clean heat.
2) Harvesting Seeds
Timing: Let fruit ripen to fully saturated yellow (some lines trend golden) and—if weather allows—remain 7–14 days past full color to maximize seed fill.
Collection: Harvest multiple perfect, mature pods from several selected plants. Use sanitized pruners and label each plant’s lot separately.
3) Cleaning Seeds
Separation: Halve pods; scrape seeds/placenta into a labeled sieve or bowl.
Rinse: Wash gently with lukewarm water, rubbing to remove placenta.
Optional short fermentation (12–24 hours): Aids in releasing mucilage and reducing surface microbes; stir once; avoid longer soaks that may harm embryos. Rinse thoroughly.
Inspection: Remove debris and cull pale, damaged, or underdeveloped seeds.
4) Drying Seeds
Setup: Spread in a single layer on labeled coffee filters or mesh screens; ensure steady airflow.
Duration: 7–14 days, stirring daily until seeds are rock-hard and flow freely without clumping.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes inside an airtight jar/foil pouch with silica gel.
Conditions: Cool, dark, dry—refrigerator 35–45°F (2–7°C) is ideal.
Viability: 3–5 years refrigerated; 5–10 years if ultra-dry and frozen. Warm sealed containers to room temperature before opening to prevent moisture condensation.
6) Testing Seed Viability
Germination test: 10–20 seeds on a damp towel in a vented bag at 80–85°F (27–29°C); evaluate at 7–14 days.
Targets: ≥80% indicates a strong lot. For older seed, consider an 8–12 hour prime in 0.5–1% H₂O₂ or dilute kelp solution to synchronize emergence.
Tips for Successful Seed Saving
Isolation: As a named chinense strain, MOA should be isolated ~300 ft (≈90 m) or more from other chinense, plus use blossom bagging/caging or hand-pollination on branches producing seed you’ll sell or keep as breeder stock.
Pollinators: Encourage garden pollinators in general beds; inside bags/cages, gently tap/vibrate daily during bloom to ensure set.
Record keeping: Track plant IDs, isolation method, harvest dates, pod shape/size notes, and heat/flavor impressions. Photograph representative fruits to document the line.
Trait protection: Exclude any plant with atypical shape, muted aroma, or suspiciously low/high heat from seed saving to keep the MOA identity tight.
Culinary Uses, golden bonnet with distinctive fruitiness (classic for authentic Jamaican cooking)
Jerk marinades (signature): The MOA strain (Ministry of Agriculture, Jamaica) is prized for jerk. Blend yellow bonnets with scallion, garlic, thyme, pimento, ginger, and soy or salt. Rub into meats/fish, marinate, then grill over pimento wood for authentic jerk flavor.
Pepper sauces: Ferment or fresh-blend yellow pods with vinegar, mango, papaya, and carrot. The MOA strain’s consistent flavor ensures balanced sauces that are fruity, not bitter.
Escovitch fish: Quick-pickle slices with onion, carrot, and pimento berries; spoon over fried fish.
Soups & stews: Float a slit pod in callaloo soup, rice & peas, or bean stews. Remove before serving for aroma without unbearable burn.
Hot glazes & chutneys: Pair roasted Scotch Bonnets with honey, pineapple, or tamarind for brush-on glazes over grilled chicken or vegetables.
Powder & flakes: Dehydrate pods; grind to a golden-orange powder that brightens rubs and soups.
Heat control tips: Still extremely hot, but MOA strain is stable in flavor—less metallic than off-type bonnets. Scrape placenta to moderate burn.
Preservation and Pantry Value
Sauce production: Ferments yield creamy sauces with vivid golden color.
Dehydration: Pods dry well; powder keeps aroma if stored dark.
Freezing: Halves or purée freeze well; defrost in small portions.
Pickling: Golden rings keep bright color in brine, enhancing visual appeal.
Flavor Benefits beyond heat
MOA Yellow Bonnets balance searing fire with fruit-forward sweetness, reminiscent of apricot, pineapple, and citrus blossom.
Distinct, authentic Scotch Bonnet flavor—considered irreplaceable in traditional jerk and pepper sauces.
Garden and Ornamental Benefits
Compact plants with bonnet-shaped pods ripening green → bright yellow-gold.
Heavy producer; pods uniform in size and shape, ensuring consistency for markets.
Golden pods add striking color to mixed pepper crates.
Traditional and Practical Uses (Indigenous & Jamaican heritage focus)
Amerindian domestication, Jamaican refinement: Indigenous peoples domesticated C. chinense; in Jamaica, Scotch Bonnet became inseparable from jerk, escovitch, and pepper sauce traditions. The MOA strain preserves this heritage with stable flavor.
Community foodways: Pepper sauces, jerk marinades, and pepper vinegars are communal seasonings, shared across families and markets—linking agriculture to identity.
Continuity of technique: Fire-roasting, pounding in mortars, sun-drying, and fermenting are continuations of Indigenous chile lifeways adapted in Afro-Caribbean kitchens.
Safety and Handling always
Gloves mandatory for prep; fumes are powerful.
Ventilate when roasting, grinding, or cooking sauces.
Label products clearly (“Scotch Bonnet Yellow MOA — Very Hot”).
Protein & starch: chicken, pork, fish, beans, rice, plantain, cassava.
Herbs & extras: culantro, cilantro, parsley; molasses or honey for glazes.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance of Native Seedkeepers
Pepper Seeds - Hot - Scotch Bonnet Jamaican Yellow (MOA)
$200 USD
$600
Unit price /
Unavailable
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.
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