Bishy Barnabees Cottage Garden
Scotch Bonnet Chilli
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£1.99 - Regular price
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£1.99
Unlike many modern peppers meticulously cross-bred by specific growers, the Scotch Bonnet is a glorious gift of nature. It's a landrace variety, meaning it adapted to its environment over centuries, specifically in the sun-drenched landscapes of the Caribbean islands and West Africa. Its exact "creator" is Mother Nature herself, and its history is deeply woven into the culinary tapestry of Jamaica, Barbados, and beyond. Its charming name comes from its uncanny resemblance to a Tammie o' Shanter cap, a traditional Scottish bonnet.
The Scotch Bonnet is instantly recognizable by its wonderfully quirky shape. Forget your standard pointy peppers; this one is delightfully stout and squashed, looking like a little, wrinkled tam o' shanter hat, usually measuring about 4 to 6 cm wide. As it ripens, it puts on a colour show, transforming from a vibrant green to brilliant shades of sunshine yellow, fiery orange, or blazing red.
But the real party starts when you taste it. Don't let its cute shape fool you; this pepper packs a serious punch! The Scotch Bonnet typically blazes in at 100,000 to 350,000 on the Scoville Heat Scale, placing it firmly in the extra-hot category, right alongside its famous cousin, the Habanero. What makes it truly special, though, is the flavour that comes with the fire. Beneath the intense heat lies a wonderfully fruity and slightly sweet taste, with distinct notes of apple, cherry, and apricot.
This signature blend of sweet and heat makes it the undisputed king of Caribbean cuisine. It's the essential ingredient in authentic Jamaican jerk marinades, pepper sauces, and countless stews, curries, and rice dishes. A whole Scotch Bonnet is often dropped into a pot of soup to infuse it with its unique flavour and aroma, then fished out before serving.
The Scotch Bonnet pepper grows on a lush, bushy plant that belongs to the fiery Capsicum chinense species, a family known for its intensely hot and aromatic members. The plant is a handsome specimen, typically growing to a height of about 0.5 to 1.5 meters with a well-branched, spreading habit. It boasts large, green, ovate leaves that create a dense canopy, providing the perfect shady spots for the colourful 'bonnets' to grow and mature underneath.
Here’s a fun fact that sets the Scotch Bonnet apart: while it shares a similar heat level with the Habanero, connoisseurs will argue passionately that the Scotch Bonnet has a sweeter, fruitier, and less "soapy" or "floral" flavour. This distinct taste profile is why, for true jerk seasoning or a proper Caribbean hot sauce, there is simply no substitute. It’s not just about the heat; it’s about that specific, sunny, island flavour that dances on the tongue. Growing a Scotch Bonnet plant is like cultivating your own little piece of the Caribbean, ready to bring a wave of warmth and vibrant flavour to your kitchen!
| Quantity of Seeds | 10 seeds per packet |
| Origin | Caribbean |
| Genus | Capsicum chinense |
| Scoville Rating/Heat Level | The Scotch Bonnet offers a significant and robust level of heat, making it a favourite among those who appreciate a powerful kick. It typically registers between 100,000 to 350,000 Scoville Heat Units (SHU). This places it firmly in the hot to very hot category, comparable to many Habanero varieties. The heat is immediate and intense, providing a strong, lingering burn that is deeply satisfying for chilli enthusiasts. It's an excellent choice for adding serious fire with a pronounced flavour profile. |
| Plant Size | The Scotch Bonnet 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 yellow, orange, or red when fully mature, often with a slightly irregular, wrinkled, or crinkled surface. Their most unique feature is their often flattened, puckered, or "squashed" shape, indeed resembling a small bonnet 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. |
| Flavour | The Scotch Bonnet Chilli offers a remarkably complex and highly sought-after flavour profile, 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 apple, apricot, 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, escovitch fish, curries, and any dish where you want both significant heat and a deep, sweet, and aromatic chilli contribution |
| Sowing & Growing Conditions |
Starting seeds indoors is essential to ensure a long enough growing season. Sow seeds indoors approximately 8-10 weeks before the last expected frost, typically from late January to early March. Use a high-quality, well-draining seed-starting mix. Avoid using garden soil directly, as it can introduce diseases and impede drainage. Sow seeds about ¼ inch deep in individual small pots or seed trays. Consistent and relatively high temperatures are crucial for germination. Maintain a soil temperature range of 27-32°C. Keep the seed-starting mix consistently moist but not waterlogged. Gentle watering with a spray bottle is advisable. Once seedlings emerge (which can take 2-4 weeks or longer for super-hot varieties), provide them with ample bright light. A sunny windowsill supplemented with grow lights is ideal to prevent weak, elongated growth. Before transplanting your seedlings outdoors, they need to be gradually acclimatized to outdoor conditions over a period of 7-10 days. This "hardening off" process involves progressively exposing them to more sunlight, wind, and cooler temperatures. |
All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.
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