Scotch Bonnet Pepper
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.
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Sun
full sun
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Water
Every 3 days
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Harvest
~95 days
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Difficulty
medium
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Lifecycle
annual
One season, then done
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Spacing
18-24 in
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Planting Depth
1/4 in seed; transplant to first true leaf
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Soil pH
6.0-6.8
Growing Details
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
🌱 Growing Guide
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.
Planting Calendar
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Start seeds indoors
Feb 4
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Transplant outdoors
Apr 29
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Projected first harvest
Aug 2
JJan
FFeb
MMar
AApr
MMay
JJun
JJul
AAug
SSep
OOct
NNov
DDec
✅ Plant alongside
Good neighbors that attract beneficial insects or deter pests
- Basil — Repels aphids and whiteflies from pepper plants
- Marigold — Nematode suppression and general pest deterrence
- Onion — Aromatic deterrence of many common pepper pests
- Carrot — Loosens soil near pepper roots
❌ Keep away from
FennelBrassicas
🛡️ Pest & disease prevention
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 & storage
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.
🥗 Nutrition & benefits
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.