The Freeport Orange Scotch Bonnet comes straight from the Bahamas and brings that authentic Caribbean heat and flavor. Sweet, fruity, and tropical with citrus notes and a smooth, slow burning heat that develops and lingers. This is what real jerk seasoning is built on.
Bright orange, bonnet shaped pods on highly productive plants that can grow over three feet tall. If you want to make Caribbean hot sauce that tastes like it came from the islands, this is the Scotch Bonnet to grow.
Heat Level: 100,000 to 350,000 SHU / Hot
Flavor Profile: Sweet, fruity, tropical with citrus notes and slow building heat
Days to Maturity: 90 to 120 days from transplant
Difficulty: Moderate
Seeds per Pack: 10+
Every seed is grown in isolation tents at our Nebraska farm, keeping the chance of cross pollination to around 4%.
Growing tip: These love heat and sun. Give them a warm, sunny spot and they'll produce heavy yields of perfect bonnet shaped pods.
Add to cart and grow something legendary this season.
The Freeport Orange Scotch Bonnet is a Capsicum chinense hot pepper estimated at 100,000 to 350,000 SHU. Flavor profile: 100,000 to 350,000 SHU / Hot Flavor Profile: Sweet, fruity, tropical with citrus notes and slow building heat Days to Maturity: 90 to 120 days from transplant Difficulty: Moderate Seeds per Pack: 10+ Every seed is grown in isolation tents at our Nebraska farm, keeping the chance of cross pollination to around 4%.
The Freeport Orange Scotch Bonnet is estimated at 100,000 to 350,000 SHU, placing it in the hot range.
Start seeds indoors 8 to 10 weeks before your last frost date. Maintain soil temperature at 78 to 85 degrees Fahrenheit for germination, which can take 14 to 35 days. Expect 90 to 120 days from transplant to harvest. Difficulty: Moderate.
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