Scotch Bonnet Brown Pepper Vegetable Seeds
Couldn't load pickup availability
Product Specifications:
-
Common Name: Scotch Bonnet Brown Pepper
-
Botanical Name: Capsicum chinense
-
Seed Count: Typically 10–25 seeds per packet
-
Fruit Color: Deep chocolate brown when mature
-
Heat Level: 100,000–350,000 Scoville Heat Units (SHU)
-
Flavor Profile: Fiery heat with fruity, smoky, and earthy undertones
-
Growth Habit: Bushy, compact pepper plant
-
Days to Maturity: 90–100 days from transplant
-
Plant Height: 24–36 inches
-
Soil Requirements: Well-draining, nutrient-rich soil
-
Sun Requirements: Full sun
-
Watering Needs: Moderate and consistent moisture; do not overwater
-
Hardiness Zones: Grown as an annual in all zones
-
Planting Season: Start indoors 8–10 weeks before last frost; transplant after frost danger
-
Spacing: 18–24 inches apart
-
Germination Time: 10–21 days
-
Uses: Hot sauces, Caribbean dishes, marinades, spice blends
-
Special Features: Rare variety, high yield, ornamental appeal
-
Ideal For: Home gardens, containers, chili lovers, specialty growers
-
Difficulty Level: Moderate (due to long germination and growing season)
Unlike some superhots that just scorch, these peppers have a nice build-up and depth. I use just one to flavor a big pot of soup. Vigorous plants with consistent fruit.
The brown color is beautiful and the flavor is surprisingly rich. I dehydrated some for chili powder and the aroma is incredible. Plants grew well in a hot, dry climate.
These were the real deal—authentic flavor and heat like you find in West Indian cooking. I used them in everything from escovitch to pepper shrimp. Great germination too.
Each plant gave me dozens of peppers throughout the season. These have a strong heat but with a complex, slightly earthy flavor that’s perfect in stews and chili oils.
I had limited space this year, but these thrived in 5-gallon buckets. The peppers were uniform and matured to a deep chocolate brown. Heat level was no joke, but great for sauces.