How to Grow Jamaican Red Chillies from Seed
A Caribbean chilli in the Scotch bonnet mould, ripening to deep glossy red with a fruity, faintly smoky character.
Jamaican Red is a Caribbean chinense in the Scotch bonnet mould, ripening to a deep glossy red with the fruity, faintly smoky character that makes island pepper sauces what they are.
It crops heavily and looks handsome on the plant. Start it early and grow it warm.
Species
Capsicum chinense
Heat
Very hot
Sow
January to February
Harvest
September to October
Best Grown
Greenhouse or polytunnel
Difficulty
Full growing method
Jamaican Red is grown like every other Capsicum chinense. Our species guide covers sowing temperatures, potting on, feeding, pollination, overwintering and problems step by step.
Read the Capsicum chinense guide →About this Variety
The fruit
Scotch bonnet-style pods ripening to deep, glossy red.
The flavour
Fruity with a faintly smoky edge.
In the kitchen
Island pepper sauces, jerk and Caribbean stews.
Cropping
Heavy cropping and handsome on the plant.
Handling
Wear gloves when cutting or deseeding, and keep your hands away from your eyes and face.
Sowing & Harvest Calendar
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 🌱 Sow, heated | ||||||||||||
| 🪴 Final pots | ||||||||||||
| 🌶️ Harvest |
Variety Specifications
Island pepper sauce, home grown
Sow early, keep it warm, and pick heavy crops of glossy red Caribbean chillies through autumn.
Shop Jamaican Red Seeds →