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
Sun drenched heat with true Caribbean character. Scotch Bonnet Red brings the iconic island flavor that chefs crave: tropical fruit, cherry, and a little apple sweetness riding on a confident, lingering burn. This is the pepper behind countless jerk marinades and pepper sauces, a staple that turns simple ingredients into bold, unforgettable dishes.
The plants are vigorous and compact, typically 2 to 3 feet tall with a branching habit that loads each stem with blossoms and bonnet shaped pods. Glossy green foliage frames clusters of pendant fruit so the plants look ornamental even before ripening. Pods average 1½ to 2½ inches wide, deeply lobed with that classic tam o’ shanter profile. They mature from rich green to glowing red, and the medium thin walls make them ideal for quick cooking, fermenting, or drying into flakes and powder.
Bite into a fully ripe pod and bright fruit hits first, followed by a focused heat that builds and lingers without muddling the flavor. In the kitchen, a few slices perfume stews, rice and peas, and grilled seafood. Puréed, Scotch Bonnet Red becomes the heart of jerk pastes, pepper sauces, and chutneys. Dried and ground, it delivers a vibrant, fruity heat that wakes up rubs, soups, and roasted vegetables.
Rooted in the culinary traditions of Jamaica and the wider Caribbean, Scotch Bonnet Red is a classic Capsicum chinense with a loyal following among cooks and growers. It offers dependable yields, iconic flavor, and the kind of heat that invites respect while keeping the fruit forward character front and center.
Timing: Start seeds 8–10 weeks before your last expected frost; chinense types size slowly and require warm starts.
Depth: Sow ¼" (6 mm) deep in sterile, fine seed-starting mix. Lightly firm and mist; do not bury too deeply.
Temperature (germination): Maintain medium at 82–90°F (28–32°C) with a heat mat + thermostat. Consistent bottom heat is critical for uniform emergence.
Germination Time: Usually 10–21 days; viable seed may take up to 25–28 days. Keep trays warm and evenly moist—don’t toss early.
Moisture & air: Dome for humidity during germination; vent daily. Keep mix moist, never soggy.
Light (post-sprout): Provide 14–16 hours/day of strong light (T5/LED). Keep fixtures 2–4" (5–10 cm) above canopy; raise as plants grow.
Air temperature (post-sprout): Days 72–80°F (22–27°C); nights 65–72°F (18–22°C). Avoid temps <60°F (16°C).
Potting Up: Transplant to 2–3" (5–8 cm) cells at first true leaf; step to 4–5" (10–13 cm) pots before outdoor set. Bury stems slightly deeper to stabilize.
Feeding: Begin ¼-strength balanced fertilizer weekly once true leaves expand; increase to ½-strength if growth pales. Add Ca/Mg if interveinal yellowing appears.
Airflow/conditioning: Run a gentle fan or brush tops daily to strengthen stems and limit damping-off.
Soil Temperature & Transplant Timing
Do not transplant by calendar alone—use soil readings. Check 2–4" (5–10 cm) deep at dawn for 3–5 consecutive days:
Minimum 65°F (18°C); ≥60°F (16°C) is the absolute floor.
Night air ≥60°F (16°C) for reliable flower retention in chinense.
Ideal root zone 70–85°F (21–29°C) for vigorous early growth.
How to check: Insert a soil thermometer at planting depth each morning; average readings.
Transplanting Outdoors
Hardening Off: 5–7 days. Start with bright shade, then brief morning sun, increasing by ~1 hr/day. Shelter from wind.
Site: Full sun; fertile, well-drained soil, pH 6.0–6.8. Choose the warmest microclimate (south-facing bed, near masonry or reflective mulch).
Bed Prep: Work in 2–3" (5–8 cm) of finished compost plus a balanced organic fertilizer per label. Avoid excess N (delays fruiting).
Spacing: 18–24" (45–60 cm) between plants; 24–30" (60–75 cm) between rows.
Support: Stake or cage early; heavy fruit loads and wind can crease stems.
Mulch: After soil warms, apply straw/leaf mold or use black/woven fabric to stabilize heat and moisture.
Watering: Deep, even moisture—target 1–1.25" (25–32 mm)/week including rain. Avoid drought/soak cycles to minimize blossom drop and BER (blossom end rot).
Season Extension: Row cover or low tunnels (remove during bloom for pollination). In cool regions, plastic mulch + hoops materially advances earliness.
Variety-Specific Notes (Scotch Bonnet Red)
Heat & aroma peak at full red color; expect 75–95+ days from transplant to first ripe in warm climates.
Flower set sensitivity: Cool nights or hot nights >80°F (27°C) can reduce set—keep moisture steady; provide light shade cloth during heat waves.
Pruning: Minimal; pinch the first “king” flower to promote branching if plants are spindly.
Troubleshooting
Slow/uneven germination: Raise medium to 86–90°F, re-moisten, and wait—good seed can emerge in week 3–4.
Leggy seedlings: Increase light intensity; keep day temps ≤80°F to prevent stretch.
Blossom drop: Nights <60°F, drought, or big nutrient swings—stabilize temps and moisture; avoid high-N feeds.
Sunscald post-transplant: Harden more gradually; use temporary shade for 2–3 days after planting out.
How to Grow — Scotch Bonnet Red (Capsicum chinense)
Seed Starting & Transplant Timing
Start indoors 8–12 weeks before your last expected frost; C. chinense loves warmth and punishes cold soils with stalled growth.
Germination target: 80–90°F (27–32°C) on a heat mat with a humidity dome. Expect 10–21 days; cooler temps slow or stagger emergence. Vent the dome daily to prevent damping-off.
Light for seedlings: 14–16 hours/day under LED/T5 lights placed 2–4" above the canopy. Raise lights as plants grow to prevent stretch.
First feed & pot-up: Begin ¼-strength balanced fertilizer after the first true leaves. Pot up from cells to 3–4" pots once roots knit.
Hardening off: 7–10 days of gradual outdoor exposure.
Transplant only when night temps >60°F (16°C) and soil >65°F (18°C). Warm the bed with black plastic or landscape fabric if spring lags.
Soil Preparation
Texture & pH: Loose, fertile, well-drained soil with pH 6.2–6.8.
Amendments: Work in 2–3" finished compost plus a gentle organic base (e.g., 4-4-4) at planting holes. In sandy soils, add extra potassium and calcium to support cell strength and prevent blossom end rot.
Raised beds/fabric: These warm quickly and speed early growth for chinense types.
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 irrigation 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.
Note on heat levels: Less water and fertilizer often intensify heat, while excess water/fertilizer can make peppers milder.
Fertilizing
Start with a balanced fertilizer every 2–3 weeks during vegetative growth.
Once plants flower and set fruit, switch to a low-nitrogen, high-potassium formula to support heavy fruiting and hotter peppers.
Small, regular K boosts (e.g., sulfate of potash) help Scotch Bonnets keep blooming through summer heat.
Weeding & Mulching
Keep weeds down; they steal moisture and nutrients from shallow pepper roots.
Mulch (black plastic early, organic later) to:
Retain soil moisture
Suppress weeds
Stabilize soil temperature
Hand-weed carefully—pepper roots are shallow and delicate; damage can predispose plants to blossom end rot or stall.
Sun & Heat Management
Grow in full sun (6–8+ hrs) for maximum yield and heat development.
In extreme heat (>95°F / 35°C), provide light afternoon shade to improve fruit set and reduce sunscald on ripening pods. Maintain steady moisture during heat waves.
Spacing & Support
Space 18–24" apart in rows 24–36" apart.
Scotch Bonnet plants are compact but heavily loaded; use small cages or ring stakes to keep branches from splitting and pods off the soil.
Companion Planting
Good companions: Tomatoes, parsley, basil, carrots, okra, beans, cucumbers.
Avoid: Fennel and kohlrabi, which can stunt pepper growth.
Interplant alyssum, dill, calendula to attract hoverflies and parasitoid wasps that suppress aphids/thrips and improve pollination.
Container Growing
Use 7–10+ gallon pots with high-quality, free-draining potting mix; 10–15 gal yields steadier moisture and larger harvests.
Containers dry faster—check moisture daily.
In midsummer, shade pot sides and avoid dark pots on reflective surfaces to prevent root overheating.
Pruning & Training
Minimal pruning: pinch once early to encourage branching; remove only crowded interior shoots later for airflow. Heavy pruning mid-season delays fruiting.
Season Extension & Overwintering
In cool climates, low tunnels or row cover speed spring growth; remove covers in bloom for pollinators.
Overwinter indoors: cut back by ~⅓ after harvest, keep at 60–70°F (16–21°C) in bright light, water lightly. Resume feeding in late winter.
Harvest & Seed Saving
Typical maturity 90–110 days from transplant to full red.
Harvest with pruners; leave a short stem to avoid branch damage.
For seed, choose fully red, true-to-type pods from vigorous plants. Dry seeds 7–10 days; store cool/dry. Isolate from other chinense if you want Scotch Bonnet purity.
Additional Tips — Scotch Bonnet Red (Capsicum chinense)
Harvesting
Color matters: Harvest when pods mature to a rich, glossy red for peak sweetness and authentic Caribbean heat. Immature green pods are usable but lack the full fruity kick.
Cut to protect plants: Always use clean, sharp pruners or scissors to cut fruit, leaving a short stem intact. Twisting or pulling can split delicate branches, reducing yield.
Sequential harvest: Picking semi-ripe pods encourages continuous flowering, but save the deepest red pods for seed saving and peak flavor.
Flavor & Nutrition
Signature profile: The Red Scotch Bonnet has a sweet, fruity undertone reminiscent of apple and cherry, balanced by fierce, lingering heat.
Nutrient density: Fully ripe pods are rich in vitamin C, carotenoids, and capsaicinoids, contributing both flavor and immune-supporting nutrition.
Ripening effect: The longer the pod remains on the plant, the hotter and sweeter it becomes.
Handling
Gloves essential: Even minimal contact with oils can burn skin. Wear gloves while harvesting or chopping.
Ventilation: When cooking or blending, ensure good airflow. The capsaicin vapor can cause coughing and eye irritation.
Kitchen caution: Use separate knives/boards for Scotch Bonnets to avoid cross-contamination with mild produce.
Storage & Preservation
Short-term: Refrigerate in paper bags or breathable containers. Avoid airtight plastic, which traps moisture.
Drying: Thin walls make them ideal for air or dehydrator drying. Whole dried pods can be rehydrated in hot water for sauces.
Freezing: Freeze whole pods or chopped pieces. Freezing retains heat and flavor though texture softens.
Pickling: Vinegar brines with garlic and onions create traditional Caribbean-style preserves.
Hot sauce base: Blend ripe pods with vinegar, tropical fruit, and garlic for the iconic fiery Caribbean hot sauce.
Kitchen Use
Authenticity: Essential in jerk marinades, pepper sauces, and Caribbean stews.
Pairings: Combine with pineapple, mango, papaya, or citrus for balance.
Versatility: Adds explosive flavor to soups, curries, chutneys, and infused oils.
Bacterial leaf spot — avoid overhead; rotate; copper protectants when conditions favor spread.
Anthracnose — mulch; spacing; remove infected pods; use labeled protectants in warm/wet spells.
Phytophthora blight/root rot — raised beds; great drainage; pull and discard affected plants.
Powdery mildew — airflow; remove worst leaves; biofungicides.
Mosaic viruses — control vectors; rogue early; clean hands/tools; avoid tobacco contact.
Verticillium/Fusarium — rotate/solarize; remove plants, no cure.
Physiological & Environmental Issues
Blossom end rot — even moisture, mulch, avoid excess ammoniacal N.
Poor fruit set — heat >95°F, cool nights <60°F, drought, or heavy N; shade cloth and steady watering help.
Sunscald — keep a healthy canopy; avoid drastic leaf removal.
Edema — correct irrigation rhythm; ensure drainage.
Heat variability — very lush growth from high N and frequent water can reduce heat; modest stress (not wilting) often yields hotter pods.
Long before the name Scotch Bonnet appeared on labels and menus, the islands of the Greater Antilles were home to the Taíno, who cultivated gardens of remarkable biodiversity. Chiles were woven into daily life as both food and medicine, smoked, dried, and steeped into marinades that preserved fish and game in humid climates. These Indigenous practices set the foundation for what would become the Caribbean’s distinctive pepper culture. Among the many chinense types stewarded across the islands, a lineage arose whose pods wore caps like tiny tam o’shanters, a form that would inspire the modern name, Scotch Bonnet. The color red, like a drumbeat, signaled ripeness, readiness, and ritual.
As waves of colonization scarred the region, Indigenous foodways persisted and combined with African and European traditions to create new cuisines. In Jamaica and neighboring islands, pepper heat found harmony with allspice, thyme, scallions, and citrus, giving birth to jerk and countless other preparations. The red Scotch Bonnet became a cultural signifier, fragrant and fiery, a pepper that announced itself not only on the tongue but in the nose, where notes of tropical fruit and green apple rose first. Market women, the living libraries of island food, taught how to choose the right pepper for the right dish, favoring bright red pods for sauces that would sing over grilled meats and saltfish.
Community kitchens treated the pepper with respect. It was heat, yes, but also spirit, a reminder of survival and creativity in the face of hardship. Families shared cuttings and seeds across parishes and islands, keeping lines vigorous and true. The pepper’s chinense heritage ensured a deep, perfumed flavor beneath the fire, a complexity that made it a cornerstone rather than a novelty. For healers and elders, a carefully measured pepper tea could stir appetite and ward off seasonal malaise, while a good pepper sauce on the table was everyday assurance that life’s richness had not been forgotten.
The twentieth century carried the Scotch Bonnet into the diaspora, where Jamaican and other Caribbean communities established restaurants and groceries that became cultural anchors. Red Scotch Bonnets traveled in suitcases, then in catalog envelopes and seed swaps, until gardeners in temperate climates learned how to coax the plants to fruition under summer suns and greenhouse glass. Sauce makers bottled their family recipes and taught the world to expect more from a hot pepper than blunt force. The word bonnet came to mean not just a shape but a style, a balance of aroma and heat that no other pepper could quite imitate.
As global chili enthusiasm surged, some varieties chased ever higher Scoville numbers, while the Scotch Bonnet remained focused on flavor. In professional kitchens, chefs learned that a single red bonnet could transform a marinade, giving depth and lift that lingered after the burn faded. Home cooks discovered that chopped Scotch Bonnet folded into cabbage or mango created salads with a carnival character, joyous and bright. Meanwhile, seed savers continued their quiet work, selecting plants for true bonnet form, reliable productivity, and the signature perfume that makes the pepper unique.
To grow Scotch Bonnet Red today is to cultivate a living cultural artifact, rooted in Taíno agriculture and shaped by centuries of Caribbean resilience. Every red cap contains the memory of hands that planted, harvested, traded, and cooked, hands that turned hardship into hospitality and spice into spirit. The pepper stands as a promise that heat can be intelligent, that fire can carry fruit, and that a small lantern of red can light the way from the past to the table before you.
Goal: Preserve the classic Scotch Bonnet profile—distinctive bonnet/tam-o’-shanter shape, tropical, fruity aroma, and fiery heat—while maintaining purity and long-term viability.
1) Selecting Plants for Seed Saving
Choose healthy, true-to-type plants: Select 4–10 vigorous, disease-free plants showing the hallmark bonnet shape (broad “cap” with a narrowed “skirt”), consistent fruit size, heavy set, and sturdy branches.
Cull off-types: Exclude plants with elongated habanero-like forms, weak aroma, atypical heat, off flavors, or recurring problems (e.g., blossom-end rot, virus-like mosaics).
Keep diversity: Save seed from multiple mother plants to retain genetic breadth and resilience in your line.
2) Harvesting Seeds
Timing: Allow fruit to ripen to fully saturated red and, weather permitting, remain on the plant 7–14 days past full color to complete embryo development.
Collection: Pick blemish-free, fully mature pods from several selected plants. Use sanitized pruners and label each plant’s lot separately throughout processing.
3) Cleaning Seeds
Separation: Halve pods; scrape seeds and placenta into a labeled sieve or bowl.
Rinse: Swirl gently under lukewarm water to release pulp; avoid hot water.
Optional short fermentation (12–24 hours): Helps detach placenta and reduce surface microbes. Stir once; do not over-ferment—chinense embryos can be sensitive. Rinse thoroughly afterward.
Inspection: Remove pulp fragments and discard any obviously immature, discolored, or damaged seeds.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm, airy, shaded location (target 70–85°F / 21–29°C, keep below 95°F / 35°C). Provide gentle airflow; avoid direct sun and ovens unless precisely controlled.
Duration: 7–14 days, stirring daily. Properly dried seed will feel hard and glassy, not tacky, and resists denting under a fingernail.
5) Storing Seeds
Containers: Place fully dry seed in paper coin envelopes inside an airtight jar or foil pouch with desiccant (silica gel).
Storage conditions: Cool, dark, dry—refrigerator 35–45°F (2–7°C) with low humidity is ideal.
Viability: Expect 3–5 years strong viability refrigerated; 5–10 years if ultra-dry and frozen. Always let containers warm sealed to room temp before opening to avoid condensation on seeds.
6) Testing Seed Viability
Paper towel test: Place 10–20 seeds on a damp (not dripping) towel in a vented plastic bag at 80–85°F (27–29°C); check at 7–14 days.
Benchmarks: ≥80% is solid for fresh lots. Older seed can benefit from a 30–60 minute pre-soak in 0.5–1% hydrogen peroxide or a mild kelp/fulvic solution.
Tips for Successful Seed Saving
Isolation: Scotch Bonnet Red is C. chinense and readily crosses with other chinense (habanero, MOA yellow, superhots). Use ~300 ft (≈90 m) isolation plus blossom bagging/caging or hand-pollination for foundation seed.
Pollinators: Encourage bees/hoverflies in general beds; for bagged clusters, gently tap/vibrate branches daily to move pollen under the bag.
Record keeping: Log plant IDs, isolation method (distance/bag/cage/hand), harvest dates, pod notes (shape/heat/aroma), and any off-type observations. Photograph representative fruits.
Safety: Wear gloves and avoid face/eye contact; clean tools after processing hot pods.
Culinary Uses, iconic bonnet shape with fruity fire (treat with respect)
Pepper sauces & pastes (signature): Blend red Scotch Bonnets with onion, garlic, vinegar, and fruit (mango, papaya, pineapple). Strain for a glossy, fiery sauce with tropical perfume. Fermented mash (2–3% salt) develops depth and tang; age for 2–4 weeks before finishing with vinegar.
Jerk seasonings: Mash with scallion, garlic, thyme, ginger, pimento (allspice), lime juice, and soy or salt. Rub into chicken, pork, fish, or tofu; grill over hardwood for smoky-sweet, volcanic jerk.
Escovitch pickles: Slice into thin rings with onion, carrot, and pimento berries; pour hot vinegar brine over fried fish or roasted vegetables.
Rice, peas, and bean stews: Float a whole slit bonnet in rice & peas or bean pots; remove before serving for aroma without tongue-searing fire.
Salsas & glazes: Pair roasted Scotch Bonnets with tomato, tamarind, or molasses for barbecue glazes or bean relishes.
Powder & flakes: Dry whole ripe pods and grind to a crimson powder for rubs, soups, or finishing dusts. A pinch is potent—use sparingly.
Heat control tips: Most heat is in the placenta. Scrape for less fire, but even then flavor remains intense. Ventilate when roasting or blending.
Preservation and Pantry Value
Fermentation-friendly: Thick chinense flesh creates creamy hot sauces that emulsify well.
Dehydration: Pods dry into lightweight, shelf-stable chile for long-term use.
Freezer packs: Freeze halved pods or paste portions to minimize repeated handling.
Pickling: Preserves aroma and color for months—classic in Caribbean kitchens.
Flavor Benefits beyond heat
Distinct Scotch Bonnet aroma: tropical fruit (mango, pineapple, guava) layered with honeyed blossom.
Adds complex perfume along with fierce heat, unlike “flat” cayenne burn.
Heavy yields over a long season, ideal for hot sauce producers.
Iconic bonnet form adds recognition and market appeal.
Traditional and Practical Uses (Indigenous & Afro-Caribbean focus)
Amerindian domestication, Afro-Caribbean innovation: C. chinense peppers descend from Indigenous American agriculture. In Caribbean kitchens, Scotch Bonnets became cornerstones of pepper sauces, jerk, and pickled condiments.
Community & ceremony: Shared pepper sauces and jerk marinades link agricultural harvests to social gatherings.
Technique bridges: Roasting, sun-drying, and mortar grinding parallel Indigenous methods (comal roasting, metate use), sustaining chile’s role as flavor, medicine, and preservation tool.
Safety and Handling always
Gloves essential; avoid eyes, nose, and skin.
Ventilate when cooking—fumes can overwhelm.
Label products clearly (“Scotch Bonnet Red — Very Hot”).
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.
Payment & Security
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Alliance of Native Seedkeepers
Pepper Seeds - Hot - Scotch Bonnet Red
$200 USD
$600
Unit price /
Unavailable
Description
Sun drenched heat with true Caribbean character. Scotch Bonnet Red brings the iconic island flavor that chefs crave: tropical fruit, cherry, and a little apple sweetness riding on a confident, lingering burn. This is the pepper behind countless jerk marinades and pepper sauces, a staple that turns simple ingredients into bold, unforgettable dishes.
The plants are vigorous and compact, typically 2 to 3 feet tall with a branching habit that loads each stem with blossoms and bonnet shaped pods. Glossy green foliage frames clusters of pendant fruit so the plants look ornamental even before ripening. Pods average 1½ to 2½ inches wide, deeply lobed with that classic tam o’ shanter profile. They mature from rich green to glowing red, and the medium thin walls make them ideal for quick cooking, fermenting, or drying into flakes and powder.
Bite into a fully ripe pod and bright fruit hits first, followed by a focused heat that builds and lingers without muddling the flavor. In the kitchen, a few slices perfume stews, rice and peas, and grilled seafood. Puréed, Scotch Bonnet Red becomes the heart of jerk pastes, pepper sauces, and chutneys. Dried and ground, it delivers a vibrant, fruity heat that wakes up rubs, soups, and roasted vegetables.
Rooted in the culinary traditions of Jamaica and the wider Caribbean, Scotch Bonnet Red is a classic Capsicum chinense with a loyal following among cooks and growers. It offers dependable yields, iconic flavor, and the kind of heat that invites respect while keeping the fruit forward character front and center.
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