The Scotch Bonnet Red Pepper is known for its bold heat and distinctive shape. Ranging from 100,000 to 400,000 Scoville Heat Units, it delivers a strong kick similar to a habanero, balanced by a fruity sweetness and subtle smoky notes.
Its name comes from its resemblance to a Tam O’Shanter hat, with a rounded, bonnet-like form and thin skin. This variety traces its roots to the Caribbean and is a red mutation of the traditional Yellow Scotch Bonnet.
Flavor Profile
Intense heat
Fruity undertones
Light smoky character
Common Uses
Scotch Bonnets are essential in Caribbean cooking and are widely used in jerk seasoning, hot sauces, marinades, and stews. They also work well in spicy salsas and bold chili blends. Peppers can be used fresh, dried, or blended into sauces.
Growing Information
Start seeds indoors 8–10 weeks before the last expected frost
Plant in well-drained soil with a pH of 6.0–6.8
Avoid overwatering
Provide staking once transplanted outdoors to support fruit
Harvest early fruit to encourage continued production
Cut peppers from stems rather than pulling
Wear gloves when handling. Capsaicin can irritate skin and eyes.
A classic Caribbean pepper with strong heat and bright flavor, well suited for gardeners who want both character and intensity in their harvest.
