Scotch Bonnet Red, Yellow, Green Regae Seeds Mix, Organic, Heirloom Non-GMO Bin#15

Scotch bonnet, also known as bonney peppers, is a variety of chili pepper named for its resemblance to a tam o' shanter hat. It is native to the Caribbean islands and Central America.Most Scotch bonnets have a heat rating of 80,000–400,000 Scoville units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale.

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 flavor. Scotch bonnets are mostly used in 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 Costa Rica and Panama for Caribbean-styled recipes such as rice and beans, rondón, saus, beef patties, and ceviche.

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

Fruits have a good, fruity flavor and an interesting combination of sweet and spice that make them popular for hot sauces and eating fresh. Compact, well-yielding plants

This spicy hot pepper really packs the heat! Also called Jamaican peppers, these brightly colored peppers are widely used in Caribbean cooking and provide authentic flavor to your Jamaican Jerk dish

Depth 1/4"
Spacing 14-18" Germ Time 21-30 Days Maturity 100-120 Days Heat Level: 78-10 SHU: 50,000 ~ 350,000 Minimum Seed Count: 15 Frost Hardy: No Sprouts in 7-10 Days Capsicum chinense