This newer variety comes from our scotch bonnet line of peppers. Pods are very large simular to stuffing scotch bonnet but much hotter. Plants are medium to large with very good yields of first green pods that ripen to a nice red. Pods are very sweet and have very nice flavor. Pods are hot and are likely one of the hottest scotch bonnet we have come a cross. Pods have medium to thin walls and dry out easy for powder. And this is a great powder variety 

Capsicum Chinense 

SHU 350,000+

APS LARGE SCOTCH BONNET - The Caribbean Giant

**Basic Info**  

Species: *Capsicum chinense*  

Origin: Caribbean (Jamaica/West Africa)  

Heat: Extra-Hot (100,000-350,000 SHU)  

Type: Large-fruited Scotch Bonnet variety  

**Story**  

The APS Large Scotch Bonnet represents a remarkable expansion of the legendary Caribbean pepper, bred specifically to produce larger pods while maintaining the iconic fruity, tropical flavor that has made the Scotch Bonnet a cornerstone of Caribbean and West African cuisines for centuries.  

The Scotch Bonnet, named for its resemblance to a Scottish tam o'shanter hat, is indigenous to the Caribbean, where it has been cultivated for thousands of years. It anchors the culinary identity of Jamaica, appearing in everything from jerk seasoning to escovitch fish, and spread through West African cooking during the Atlantic trade era. The 'large' designation indicates a selective breeding effort to increase pod size without sacrificing the complex flavor profile that distinguishes Scotch Bonnets from other *chinense* varieties.  

What makes this variety particularly special is its two-stage flavor experience: a burst of tropical fruit - mango, apricot, faint cherry notes - followed by a slow-building, persistent heat that can linger for minutes. The larger pods provide more flesh for cooking, making them ideal for stuffing, roasting, or blending into sauces where both flavor and heat are essential.  

In culinary traditions, the Large Scotch Bonnet shines in dishes where the pepper's flavor is as important as its heat. Jerk marinades benefit from the increased flesh, allowing for more thorough blending with allspice, thyme, and garlic. When used in stews or rice dishes, the larger size means fewer pods are needed to achieve the desired heat level, while the fruity notes infuse the dish with complexity.  

For gardeners, this variety offers the thrill of growing a legendary pepper with enhanced productivity. The plants are bushy and productive, reaching 2-3 feet with support. Full sun and warm conditions are essential, as the *chinense* species requires consistent warmth for optimal fruit development. Harvest occurs when pods reach full color - yellow, orange, or red - and firm texture.  

**Plant**  

Medium to large (2-3 feet), bushy, productive, supports recommended.  

**Pods**  

Larger than standard Scotch Bonnet, squat, bonnet-shaped, colorful.  

**Flavor**  

Tropical fruit notes (mango, apricot) with extra-hot heat.  

**Kitchen**  

Jerk marinades, stews, hot sauces, fresh in salsas.  

**Growing Tips**  

- 90-120 days to maturity  

- Full sun (6-8 hours)  

- Warm climate, zones 10-11  

- Well-draining soil, consistent watering  

**Culinary Uses**  

- Traditional jerk seasoning  

- Hot sauce production  

- Infused oils  

**Common Questions**  

Q: How does it compare to standard Scotch Bonnet?  

A: Larger pods with same fruity flavor and heat (100k-350k SHU).  

Q: Is it good for jerk?  

A: Yes, larger size ideal for marinades and sauces.  

Q: Heat level?  

A: Extra-Hot at 100,000-350,000 SHU.  

Q: What colors does it ripen to?  

A: Yellow, orange, or red depending on variety.