The Scotch Bonnet is a fiery Caribbean chile that brings serious heat and complex flavor to any garden. Named for its distinctive bonnet-like shape, this Capsicum chinense cultivar produces abundant small peppers that mature to a vibrant orange, red, or yellow depending on growing conditions. In zones 9 through 13, these plants reach 24 to 36 inches tall and deliver harvestable peppers in 75 to 100 days, making them a rewarding addition to warm-climate gardens.
Full Sun
Moderate
9-13
36in H x 24in W
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Moderate
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These peppers pack intense heat with a fruity, slightly sweet undertone that keeps them interesting even for chile enthusiasts. The plants are prolific producers, often laden with dozens of small, wrinkled fruits that ripen in succession over the season. Scotch Bonnets thrive in full sun and moderate watering, asking for little beyond warmth and good soil drainage to reward you with an impressive harvest.
Scotch Bonnets are a cornerstone of Caribbean cooking, appearing in hot sauces, marinades, and spice blends throughout the region. Their heat and fruity notes make them excellent for making fresh salsas, pickling, or fermenting into long-keeping hot sauces. Many cooks also dry and powder them for use as a heat-forward spice in soups, stews, and curries.
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Start seeds indoors 8 to 10 weeks before your planned transplant date. Sow seeds at a depth of 1/4 inch in seed-starting mix and maintain soil temperature between 70°F and 90°F for germination. Once seedlings emerge and develop true leaves, provide bright light and keep the soil consistently moist but not soggy.
Transplant seedlings outdoors 2 to 4 weeks after your average last frost date, once daytime temperatures reliably reach 70°F and nighttime lows stay at or above 55°F. Harden off seedlings gradually over a week or so, exposing them to outdoor conditions in increasing increments. Space plants 24 inches apart in full sun with well-draining soil adjusted to a pH of 6.0 to 6.8.
For mild climates only: sow seeds directly outdoors 2 to 4 weeks after your average last frost date, when soil temperature reaches at least 70°F. In mild climates, you may also sow in late summer for a fall or winter crop.
Scotch Bonnet peppers can be harvested at any stage, though flavor develops fully when they reach their mature color (typically orange, red, or yellow, depending on the specific strain). Begin harvesting when peppers are firm and have developed their characteristic bonnet shape, usually 75 to 100 days after transplanting. Use a sharp knife or scissors to cut peppers from the plant rather than pulling, which can damage branches. Continue harvesting throughout the season as new flowers set fruit; removing mature peppers encourages the plant to keep producing.
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