Capsicum chinense 'Scotch Bonnet'
vegetableA Caribbean hot pepper in the same heat range as habanero (100,000 to 350,000 SHU) with a distinctively sweet, fruity, almost tropical flavor underneath the intense heat. Essential in Jamaican jerk seasoning, hot sauces, and Caribbean cuisine. The squashed, wrinkled shape resembles a bonnet. Plants are very productive in warm climates.
Sun
full sun
Water
Every 3 days
Harvest
~95 days
Difficulty
medium
Lifecycle
annual
One season, then done
Spacing
18-24 in
Planting Depth
1/4 in seed; transplant to first true leaf
Soil pH
6.0-6.8
Soil Type
Rich, well-draining
Hardiness Zones
Zones 6 – 11
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
At transplant; every 3 to 4 weeks through fruiting season
Fertilizer
Balanced 10-10-10 early; high-phosphorus formula once flowering begins
Start indoors 10 to 12 weeks before last frost — Scotch Bonnets need a long warm season. Use a heat mat for germination (85 F soil). Transplant only when nighttime temperatures are reliably above 60 F. These peppers are warm-climate natives and struggle in cool, cloudy conditions. In short-season areas, use a hoop house or grow in large containers that can be moved to a warm spot. Full sun is essential.
Start seeds indoors
Feb 4
Transplant outdoors
Apr 29
Projected first harvest
Aug 2
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Insecticidal soap spray; introduce parasitic wasps; reflective mulch
Destroy infested fruit immediately; rotate planting location annually
Mist foliage in hot dry weather; neem oil spray every 7 days
Copper spray early in season; avoid overhead watering; space plants for airflow
Harvest at full ripe color (red, orange, yellow, or chocolate depending on variety) for maximum heat and fruity flavor. Always wear gloves when handling — the oils cause significant skin and eye irritation. Dry, freeze, or turn into hot sauce immediately as fresh fruit deteriorates quickly after harvest.
Very high in vitamin C (more than red bell pepper), vitamin A, and capsaicin. Rich in antioxidants including beta-carotene and flavonoids. Capsaicin shown to have anti-inflammatory and metabolism-boosting properties.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.