Heirloom Organic Red Scotch Bonnet Seeds (Aka Bonney Peppers, Caribbean Red Peppers)

Heirloom Organic Red Scotch Bonnet Pepper Seeds (10)

Jamaican Hot red Hot Pepper - Scoville Rating = 100,000-450000.
THESE SEEDS ARE FROM MY NATIVE ISLAND OF JAMAICA !
Make Great for homemade hot sauce,a little bit goes a long way !!
Its the secret ingredient in the famous Jamaican Jerk Sauce !!!
Jamaican Scotch Bonnets are a heavy producer.
Real Jamaican SCOTCH BONNET Pepper Seeds This is a real Scotch Bonnet not a Red habanero that others try and pass off as a Scotch Bonnet! - Perennials
The famous Jamaican Scotch Bonnet is an extremely hot And flavorful , Fruits have a good, fruity flavor and an interesting combination of sweet and spice that make them popular for hot sauces and eating fresh.
The peppers start off green and ripen into deep red. Most Scotch Bonnets have a heat rating of 100,000-350,000 Scoville Units, the same as their cousin the Habanero. Compare that to most Jalapeno peppers at 2,500-8,000 and Tabasco peppers at 30,000-50,000.
These seeds have been germination tested and have been grown organically in a pesticide free environment.
A very compact, densely foliaged plants bear an abundance of bright yellow or red, thin-skinned hot peppers that are shaped like a tam o' shanter. Actually a type of squash pepper. Interesting shape and spicy taste make this pepper good to eat fresh, pickle, or use as a garnish.
Growing Hot Peppers in Containers
Peppers can be grown all year long in containers. It is suitable for apartment dwellers and gardeners who live in cool regions where the number of growing days are limited. Many pepper enthusiast grow peppers in pots so they can have fresh peppers all year long. It’s best to use 5 gallon containers so the roots do not get too over-crowded
Soil Requirements:
Requires fertile soil in a well drained location in the garden. Apply much and grass clippings, or straw around base of plant.
Water Requirements:
Water well with soaker hoses during dry and hot spells.
Fertilizer Requirements:
Use RootBlast, Vegetable Alive, and Slow Release Fertilizer when transplanting outdoors. Apply Miracle Gro every two weeks.
Harvest Tips:
Harvest hot peppers when they are fully mature using a garden scissor so you don't damage the plant. Pick peppers as they mature to encourage new buds to form.

Materials: Organic Seeds,Heirloom,Scotch Bonnet,Jamaica Red mushroom Shaped,Hot Peppers,Hot pepper,Jamaican Hot Pepper,Vegetable,Annual,Jerk Sauce,Flavorful,Fruit,Seeds

Scotch bonnet, also known as bonney peppers, or Caribbean red peppers, is a variety of chili pepper named for its resemblance to a tam o' shanter hat. It is ubiquitous in West Africa. Most Scotch bonnets have a heat rating of 100,000–350,000 Scoville units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. However, completely sweet varieties of Scotch bonnet called cachucha peppers are grown on some of the Caribbean islands.

These peppers are used to flavor many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavor and stouter shape, distinct from its habanero relative with which it is often confused, and gives jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour. Scotch bonnets are mostly used in Maldivian, West African, Antiguan, Kittitian/Nevisian, Anguilan, Dominican, St. Lucian, St Vincentian, Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Cayman cuisines and pepper sauces, though they often show up in other Caribbean recipes. It is also used in Nicaragua, Costa Rica and Panama for Caribbean-styled recipes such as rice and beans, rondón, saus, beef patties, and ceviche. Scotch bonnet is virtually the national chili of the Maldives where it is called githeyo mirus.

Fresh, ripe Scotch bonnets can change from green to yellow to scarlet red; some varieties of this pepper can ripen to orange, yellow, peach, or even a chocolate brown.