Jamaican red Scotch Bonnet (capsicum chinense) This is my "go to pepper" for hot sauce, I love my Thai's but they are way more work with less end product. These are sweeter than a Habanero, and carry the same heat. 125,000 -350,000 on the Scoville scale and therefor should not be taken lightly. They are not in the "Super hot" club but they are plenty hot where if you are not wearing gloves you've made a serious mistake. Long time grower of these- my original seed stock came from Jamaica in the late 90's, with the increase in varieties grown this year that can cross pollinate they were grown in breathable grow bags for the first time for separation reasons. They are sub tropical, and I think being in bags the sun was able to warm the dirt better than being in a 5b zone plot. Soon as mid July hit they took off like being shot from a cannon and crested the 4' fencing surrounding them, the pot is about a foot tall so that means they were over 3 feet tall. The 10 gallon grow bags outproduced all of the previous years grown in a garden plot. Evidently, they like to be high and dry. 40-50 peppers per plant.
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