Foodorama Scotch Bonnet Chili Seeds
Information: The Scotch Bonnet Foodorama is a strain of the classic Scotch Bonnet, which is rich in yield and bears large, early ripening fruits.
The name `scotch bonnet` refers to the shape of the chili peppers, that are wider than they are longer and have deep furrows. The scotch bonnet is one of the hottest chillies in the world and is the Caribbean equivalent of the habanero chili. What`s more, it also stands out with an exceptionally tropical-fruity taste and develops a rich, multi-sided flavour, which some people say is reminiscent of apricots. Unfortunately, this special flavour is often lost when the peppers are heated up or dried out. This chili needs lots of sun and warmth, which is why it doesn`t quite reach the same proportions here as it does in its native Caribbean islands where it is an essential ingredient in the local cuisine, used in many dishes including mango or papaya salsas, grilled pork or fish. As the fruits have a very thin outer wall, they are particularly well-suited to drying.
Care: Germination temperature is between 22°C and 28°C (germination period: 12-21 days); it is therefore recommended to use a greenhouse and a heating mat. The plants need fresh, well-fertilised, permeable soil, and do not tolerate waterlogging. They should be placed in a sunny, protected place with at least 6 hours of sunlight - preferably more. As the plants have a particularly long maturation period, it is recommended to grow them in a pot, so that you can easily bring the plants inside when the temperature falls below 12°C during the day, allowing all the fruits to ripen. To keep the plant over the winter, cut it back by 20cm after harvesting and place in a light place where it is at least 15°C.
|Scoville||100,000 - 350,000 SHU|
|Optimum germinating temperature||22 - 28 °C|
|Seeding||Jan - Apr|
|Flowers||White (May - Aug)|
|Growth habit||Bushy, 60-120cm tall|
|Maturation||From light green to yellow-orange|
|Fruit`s appearance||Round, wrinkled, shiny surface, approx. 5 x 4cm|
|Maturation period||90 days|