About Scotch Bonnet Pepper
Scotch Bonnet peppers are a legendary variety cherished not only for their intense heat but also for their distinctively sweet and fruity flavour that sets them apart from other hot peppers. Named for their resemblance to a traditional Scottish tam o' shanter bonnet, these small, crinkled fruits come in shades of orange, red, or yellow when mature. Their complex taste profile—combining tropical fruitiness with searing spice—makes them a favourite in Caribbean cuisine and a must-have for serious hot sauce aficionados.

Where Can You Grow Scotch Bonnet Pepper?
Best suited for warm, sheltered gardens in Zones 5–9, Scotch Bonnets require full sun and consistently warm soil to thrive. For those in cooler regions, starting plants indoors 8–10 weeks before the last frost and transplanting them into a greenhouse or a protected outdoor location can greatly improve yield and fruit development. These peppers benefit from being planted in raised beds or containers placed against a sunny south-facing wall where heat accumulates.

History and Historical Uses
Native to the Caribbean, Scotch Bonnet peppers have been a cornerstone of island cuisine for generations. Used to make traditional jerk seasoning, pepper sauces, and spicy fruit salsas, the pepper’s unique blend of fire and flavour has earned it a global following. Beyond its culinary importance, the pepper has also played a role in cultural rituals and natural pest control in tropical agriculture.

Canadian Zone Information
Zones 8-9: Direct sow or transplant outdoors in a hot, sunny spot after all frost risk has passed.
Zones 5-7: Start indoors in late winter; transplant after soil warms and night temperatures remain above 12°C.
Zones 3-4: Grow in containers or greenhouses; move outside during summer heat waves.

How to Grow and Harvest Scotch Bonnet Pepper

Planting: Start seeds indoors 8–10 weeks before last frost. Sow 0.5cm (¼in) deep in seed-starting mix.
Transplanting: Harden off young plants before transplanting. Space 30–45cm (12–18in) apart in rich, well-drained soil.
Watering: Maintain even moisture; avoid waterlogging. Use mulch to retain heat and moisture.
Harvesting: Peppers are ready when fully coloured and firm—usually 75–90 days after transplanting. Use gloves when handling to avoid skin irritation.
Maintenance: Fertilize with a balanced organic mix. Pinch the growing tips to encourage branching and higher yields.

Seed Saving Tips for Future Supply

Select Ripe Fruit: Choose the largest, fully coloured peppers.
Extract Seeds: Cut open and remove seeds carefully; spread on paper towel to dry for 7–10 days.
Dry and Store: Store completely dry seeds in a labelled airtight container in a cool, dark location.
Viability: Scotch Bonnet seeds typically remain viable for 3–5 years.

Certified Organic By
Islands Organics Producers Association (Cert#1962)