Scotch bonnet pepper
Capsicum chinense
The fiery, fruity pepper of Jamaican jerk and pepper sauce; a perennial bush where frost never comes.
Hardiness: zones 10 to 12
Light: full sun
Size: about 3 ft tall, 2 ft wide
Harvest: July to November
From: Caribbean and the tropical Americas
Here: Too tender to overwinter outdoors on the Lake Erie shore (zone 6b to 7a): grow it in a pot and bring it in, or treat it as an annual.
Good for: food.
Native to: Mexico, Central America & the Caribbean. Hardy in zones 10 to 12.
The story
The Scotch bonnet, named for its squashed tam-o'-shanter shape, is the pepper of Jamaican jerk, escovitch fish and every bottle of island pepper sauce. It belongs to the same species as the habanero, and like it, packs fruit and flowers into the heat.
Planting
Full sun and rich, drained soil. Start seed indoors 8 to 10 weeks before warm weather; it needs warm soil to sprout. In zones 10 to 12 it lives for years as a small bush.
Growing
Water deeply and let the top inch dry between drinks; feed lightly once flowers appear. Pinch the first flowers on young plants so they bush out.
Harvest and use
Pick green for a sharper bite or ripe (red, orange or yellow) for full fruit flavor. Wear gloves to cut them, and never touch your eyes.
What to watch for
Very hot: keep away from children. Aphids, peppers rotting in long wet spells, and cold nights below 50°F that stall it.
Safety
Among the hottest peppers grown: wear gloves to cut it, keep it from children and eyes, and treat a burn with milk, not water.
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More annual vegetables, herbs and grains
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home