Bishy Barnabees Cottage Garden
Jamaican Hot Red Chilli
- Regular price
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£1.99 - Regular price
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- Sale price
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£1.99
The Hot Red Jamaican Chilli is a well-established landrace or heirloom cultivar originating from the island of Jamaica. It belongs to the Capsicum chinense genus, the species responsible for many of the world's hottest and most aromatic chillies, including the famous Scotch Bonnet. This variety has been cultivated for generations across Jamaica, deeply embedded in local culinary traditions, where its unique flavour and heat are essential for authentic jerk seasoning, curries, and sauces. Its heritage speaks of true Caribbean warmth..
| Quantity of Seeds | 10 seeds per packet |
| Origin | Jamaica |
| Genus | Capsicum chinense |
| Scoville Rating/Heat Level | The Hot Red Jamaican Chilli typically registers between 100,000 to 250,000 Scoville Heat Units (SHU). This places it firmly in the hot to very hot category, comparable to a strong Scotch Bonnet or a potent Habanero. The heat is immediate and intense, providing a strong, lingering burn that is deeply satisfying for chilli enthusiasts. It's an excellent choice for those who desire serious heat with a pronounced flavour profile. Due to its heat, handling these chillies with care is advised. Wear gloves, and avoid contact with eyes and sensitive areas. |
| Plant Size | The Hot Red Jamaican plant is a vigorous and moderately sized grower, typically reaching a height of 60-90 cm (24-36 inches). It develops a sturdy, well-branched structure with lush green foliage and is known for its excellent productivity, often laden with numerous ripening pods. |
| Pod Size | The pods are visually distinctive and iconic. They ripen from a light green to a brilliant, glossy fiery red when fully mature. Their most unique feature is their often flattened, puckered, or "squashed" shape, sometimes resembling a small tam o' shanter hat. They are typically 3-5 cm (1.2-2 inches) in length and 4-6 cm (1.6-2.4 inches) in diameter at their widest point, with a crinkled or slightly irregular surface. |
| Flavour | Hot Red Jamaican Chilli offers a remarkably complex and sought-after flavour profile, highly characteristic of premium Capsicum chinense varieties. It is intensely aromatic, releasing a strong fruity and slightly smoky fragrance. Upon tasting, it delivers a distinct tropical fruitiness, often described as having notes of mango, apple, or even a hint of berry, which provides a vibrant contrast to its intense heat. This rich, complex flavour is indispensable for authentic Caribbean cuisine, making it perfect for jerk marinades, pepper sauces, curries, and any dish where you want both significant heat and a deep, sweet, and aromatic chilli contribution. |
| Growing Conditions |
Use a light, well-draining seed-starting mix. Sow seeds ¼ inch (0.6 cm) deep. Sow seeds indoors 8–10 weeks before the last frost date. Optimal soil temperature: 26–32°C (80–90°F); using a heat mat is strongly recommended for Capsicum chinense varieties. Maintain high humidity by covering trays with a plastic dome or plastic wrap. Provide 12–16 hours of light per day, ideally with grow lights. Transplant seedlings outdoors when they have 4–6 true leaves and nighttime temperatures consistently stay above 15°C (59°F). Harden plants off for 7–10 days before moving them outside. Space plants 50–60 cm (20–24 inches) apart in rows 70–90 cm (28–36 inches) apart. Feed every 3–4 weeks with a balanced fertilizer (10-10-10) or switch to a high-potassium fertilizer once plants begin to flower and set fruit. |
All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.
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