Description

Sun drenched heat with true Caribbean character. Scotch Bonnet Red brings the iconic island flavor that chefs crave: tropical fruit, cherry, and a little apple sweetness riding on a confident, lingering burn. This is the pepper behind countless jerk marinades and pepper sauces, a staple that turns simple ingredients into bold, unforgettable dishes.

The plants are vigorous and compact, typically 2 to 3 feet tall with a branching habit that loads each stem with blossoms and bonnet shaped pods. Glossy green foliage frames clusters of pendant fruit so the plants look ornamental even before ripening. Pods average 1½ to 2½ inches wide, deeply lobed with that classic tam o’ shanter profile. They mature from rich green to glowing red, and the medium thin walls make them ideal for quick cooking, fermenting, or drying into flakes and powder.

Bite into a fully ripe pod and bright fruit hits first, followed by a focused heat that builds and lingers without muddling the flavor. In the kitchen, a few slices perfume stews, rice and peas, and grilled seafood. Puréed, Scotch Bonnet Red becomes the heart of jerk pastes, pepper sauces, and chutneys. Dried and ground, it delivers a vibrant, fruity heat that wakes up rubs, soups, and roasted vegetables.

Rooted in the culinary traditions of Jamaica and the wider Caribbean, Scotch Bonnet Red is a classic Capsicum chinense with a loyal following among cooks and growers. It offers dependable yields, iconic flavor, and the kind of heat that invites respect while keeping the fruit forward character front and center.