How to Grow Scotch Bonnet Chillies from Seed
The chilli behind Caribbean cooking: fruity, almost apricot-sweet, then generously hot. Essential for jerk seasoning and pepper sauce.
The Scotch bonnet is the chilli behind Caribbean cooking. The fruit is fruity and almost apricot-sweet before the heat arrives, which it does, generously. It is essential for jerk seasoning and island pepper sauce.
It is a slow starter that needs an early sowing and steady warmth, but it rewards patience with heavy crops of crumpled, lantern-shaped fruit right through autumn.
Species
Capsicum chinense
Heat
Very hot
Sow
January to March
Harvest
August to October
Best Grown
Greenhouse or polytunnel
Difficulty
Full growing method
Scotch bonnets are grown exactly 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
Squat, crumpled pods shaped like a bonnet or small lantern, ripening from green to their full colour through autumn.
The flavour
Fruity and apricot-sweet up front, with serious heat following behind.
In the kitchen
The classic chilli for jerk marinades and Caribbean pepper sauce.
Growing note
Slow to germinate and slow to establish. Sow early and keep the warmth steady.
Handling
Wear gloves when cutting or deseeding Scotch bonnets, 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
Real Caribbean heat from your greenhouse
Sow in January, keep it warm, and pick fruity, fiery Scotch bonnets right through autumn.
Shop Scotch Bonnet Seeds →