Scotch Bonnet, a very spicy chilli related to the Habanero
Rocalba presents Scotch Bonnet Hot Pepper, also known as panameño. It is a chilli pepper with attributes very similar to the Habanero chilli like the Red Habanero, the Orange Habanero and the Chocolate Habanero (also available in our catalogue). Its name is curious, because of its resemblance to the Scottish berets.
The potency of its spiciness is also similar to the Habanero, with a level of 100,000-350,000 SHU (Scoville Heat Units, spiciness scale), about 10 times the Jalapeño's spiciness.
Scotch Bonnet hot pepper, widely used in traditional Jamaican food for its powerful taste
This hot chilli is one of the most commonly used varieties in cooking, especially in traditional Jamaican Jerk cuisine. Its powerful fruity flavour, reminiscent of apricot, offers a distinctive and characteristic taste. It is also used in other cuisines to make sauces or condiments, whether fresh, dried or canned.
Growing hot chilli peppers in general is not complicated, it simply requires the essential needs of preventing cold and providing sufficient hydration. This plant can easily reach up to 130cm in the ripening period. Indoor germination is recommended in late February/early March or when the last frost has passed.
It is advisable, once they have developed 5 nodes, to start to take them outside during the day, until the minimum temperature does not drop below 10ºC. Under these conditions, they can be transplanted outdoors, and a watering every 2-3 days is sufficient for a successful cultivation.
