The Chilli Scotch Bonnet Red is a highly sought-after variety of chili pepper, known for its intense heat and distinct fruity flavor. Popular in Caribbean cuisine, this chili is often used in hot sauces, marinades, and spicy dishes.
Botanical Name: Capsicum chinense
Common Names: Scotch Bonnet, Caribbean Red Pepper
Heat Level: 100,000–350,000 Scoville Heat Units (SHU)
Plant Description
The Scotch Bonnet Red plant is a small, bushy perennial that thrives in warm climates. It can grow up to 60–90 cm (2–3 feet) tall and produces vibrant red, wrinkled peppers with a unique bonnet-like shape.
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Leaves: Bright green and ovate in shape.
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Flowers: Small, white blossoms that give way to chili pods.
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Fruit: Typically 4–5 cm long, ripening from green to bright red when mature.
Growing Conditions
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Soil: Well-draining, fertile soil with a pH of 6.0–6.8.
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Sunlight: Full sun (6–8 hours daily).
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Watering: Consistent moisture, avoiding waterlogging.
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Temperature: Optimal growth occurs at 24–30°C (75–86°F).
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Germination Time: 10–14 days at 21–29°C (70–85°F).
Care Tips
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Fertilization: Use a balanced fertilizer during the growing season.
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Pruning: Remove dead or yellowing leaves to encourage healthy growth.
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Pest Management: Keep an eye out for aphids, whiteflies, and spider mites.
Harvesting
Chilies are typically ready for harvest 90–120 days after planting. Pick the peppers once they have reached their mature red color for the best flavor and heat.
Culinary Uses
The Scotch Bonnet Red chili is prized for its fiery heat and subtle sweetness, making it a favorite in:
- Jerk seasonings
- Hot sauces
- Curries
- Soups and stews
Fun Fact
Despite its searing heat, the Scotch Bonnet is cherished for its fruity notes, often likened to tropical flavors such as mango or pineapple.
Note for Gardeners: Always handle chili peppers with gloves to avoid irritation.
