Scotch Bonnet Orange Chili Seeds
Info: The name Scotch Bonnet describes the shape of the peppers, which are more broad than long and clearly furrowed. The Scotch Bonnet is one of the spiciest chillies in the world, and is the Caribbean version of the Habanero. It has an extraordinary tropical fruity taste and develops an incredibly diverse flavour which reminds some people of apricots. This special flavour is usually lost when the chillies are heated or dried, therefore they are usually used to make salsas
The Scotch Bonnet chili requires a lot of warmth and sunlight, so it doesn’t reach quite the same size in this part of the world as it does in its Caribbean home. In the local cuisine it is an essential component of many dishes, such as salsas with mangoes or papayas, or grilled pork or fish dishes. As the chilies are very thin-walled, they are also good for drying.
Care: The germination temperature is between 22 und 28°C (12 - 22 day germination period), therefore the use of a greenhouse and a heating mat is recommended. The plants need fresh, well-fertilised, permeable soil, and do not tolerate waterlogging. They should be placed in a sunny, protected place with at least 6 hours of sunlight - preferably more. As the plants have a particularly long maturation period, it is recommended to grow them in a pot, so that you can easily bring the plants inside when the temperature falls below 12°C during the day, allowing all the fruits to ripen. To keep the plant over the winter, cut it back by 20cm after harvesting and place in a light place where it is at least 15°C.
|Level of spiciness||8 - 9|
|Scoville||30.000 - 100.000 SHU|
|optimal germination temperature||22 - 28 °C|
|Sowing||Jan. - Apr.|
|Plant growth habit||bushy, approx. 85 cm in height|
|Ripening||from green to orange|
|Fruit appearance||round, wrinkled, smooth surface, approx. 3 x 5 cm|
|Ripening time||85 - 100 days|
|Origin||Jamaica / Caribbean|