Bishy Barnabees Cottage Garden
Bahamian Goat Chilli
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£2.99 - Regular price
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- Sale price
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£2.99
The Bahamian Goat chilli pepper. This delightful chilli hails from the sun-drenched islands of the Bahamas, where it's a local legend but a rare find for the rest of the world. It's a natural-born member of the fiery Capsicum chinense family, making it a close cousin to the famous Habanero and Scotch Bonnet peppers. The origin of its peculiar name is a fun mystery; some say it's because the pepper has a spicy kick as strong as a goat, while others cheekily suggest it gives off a goaty aroma when you slice it open.
The Bahamian Goat plant is a lively and productive character, growing into a bushy giant that can reach up to four feet tall and is often loaded with pods. The peppers themselves are the real showstoppers, looking uncannily like miniature pumpkins. They are round and slightly squashed with deep vertical ridges, and they ripen from a dark green to a beautiful, soft peachy-orange colour.
This pepper packs a serious punch, landing between 100,000 and 350,000 on the Scoville scale, putting it right in line with a classic Habanero. But the true magic of the Bahamian Goat is its flavour, which is an addictively sweet and fruity explosion of tropical and citrusy notes. This makes it a prized ingredient in Caribbean cooking, perfect for jerk seasonings and tropical hot sauces. For a truly authentic taste, try dicing it finely into a classic Bahamian Macaroni & Cheese. The pepper's fruity heat cuts through the rich, cheesy bake, adding a fiery, island-style kick to the ultimate comfort food.
| Quantity of Seeds | 10 seeds per packet |
| Origin | The Bahamas |
| Genus | Capsicum chinense |
| Scoville Rating/Heat Level |
Around 100,000–300,000 SHU, similar to a hot Scotch Bonnet or mild Habanero—fiery but not superhot. |
| Plant Size | Around 60–90 cm (2–3 feet) tall. Compact, bushy, and moderately vigorous; can be grown in the ground or in large pots. Medium to large, dark green leaves. Small, white flowers typical of chinense peppers. High-yielding with excellent fruit set, often producing dozens of pods per plant over a long season. |
| Pod Size | Small to medium-sized pods, 3–5 cm (1.5–2 inches) long, typically shaped like a bonnet or lantern with slight dimpling or ribbing. Some have a tiny “tail” or stinger at the tip. Starts green, ripens to a stunning peachy-orange or sometimes a golden-orange shade, resembling the colour of a goat’s coat—hence the name. Thin to medium walls, firm and slightly crisp when fresh. |
| Flavour |
Exceptionally fruity, tropical, and citrusy with floral notes—much more nuanced than many chinense types. The heat builds quickly but balances beautifully with the sweet and tangy flavour. |
| Growing Conditions |
Sow seeds about 0.5 cm (¼ inch) deep in a fine, well-draining seed-starting mix. Start seeds indoors 8–12 weeks before the last frost date. Optimal soil temperature: 26–30°C (80–86°F). Use a heat mat and humidity dome to maintain warmth and consistent moisture. Avoid overwatering to prevent damping-off disease. Germination is typically 10–21 days, sometimes up to 4 weeks. Transplant seedlings when they have 2–4 true leaves and after all danger of frost has passed. Harden off for 7–10 days before moving outdoors. Space plants 45–60 cm (18–24 inches) apart. Water deeply when the top inch of soil feels dry; consistent moisture is important, but avoid waterlogged soil. Apply a balanced fertilizer during early growth; switch to a fertilizer higher in potassium and phosphorus at the flowering stage. |
All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.
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