Description
- Jamaican red Scotch Bonnet (capsicum chinense) This is my "go to pepper" for hot sauce, I love my Thai's but they are way more work with less end product. These are sweeter than a Habanero, and carry the same heat. 125,000 -350,000 on the Scoville scale and therefor should not be taken lightly. They are not in the "Super hot" club but they are plenty hot where if you are not wearing gloves you've made a serious mistake.
- Long time grower of these- my original seed stock came from Jamaica in the late 90's, with the increase in varieties grown this year that can cross pollinate they were grown in breathable grow bags for the first time for separation reasons. They are sub tropical, and I think being in bags the sun was able to warm the dirt better than being in a 5b zone plot.
- Soon as mid July hit they took off like being shot from a cannon and crested the 4' fencing surrounding them, the pot is about a foot tall so that means they were over 3 feet tall. The 10 gallon grow bags outproduced all of the previous years grown in a garden plot. Evidently, they like to be high and dry. 50-70 peppers per plant.
- Excellent pepper, a close cousin to the habanero (Cadillac to an Escort) I don't grow the average habanero anymore for this reason. The Black Congo and Red Savina I still grow and appreciate greatly. Heat wise these vary but are well north of 150,000 grown here, and about 90 -100 times hotter than the dumbed down yuppy version of the jalapeno's we have today in supermarkets passed as a jalapeno.
- Sidenotes: The oldest known Scotch Bonnet pepper scecimen ever found was a single pod, probably a wild form that was discovered in the pre ceramic levels (6500 B.C.) in Guittarraro Cave in coastal Peru. `Not all of the fruit will have the signature Scotch Bonnet appearance named after the Scotsman bonnet- (called a Tam O'Shanter) even on the same plant. I actually prefer the un-bonneted pods because they are easier to clean and taste the same.
125,000 -350,000 on the Scoville scale and therefor should not be taken lightly. They are sub tropical, and I think being in bags the sun was able to warm the dirt better than being in a 5b zone plot. Soon as mid July hit they took off like being shot from a cannon and crested the 4' fencing surrounding them, the pot is about a foot tall so that means they were over 3 feet tall. The 10 gallon grow bags outproduced all of the previous years grown in a garden plot. Evidently, they like to be high and dry. 50-70 peppers per plant. The fruit ripens from light green to a yellowish orange to a glossy bright red in 85-95 days from transplant- NOT from germination. They need to be started 7-8 weeks from your expected last frost.
