A very nice cold tolerant variety from us here at Atlantic pepper seeds with very good growth and very high yields of very tasty red Habanero/Scotch Bonnet type that make very good powder

C.Chinense

SHU 100,000 +/-

Note: there is a sister and a brother to this variety which are APS Scotch Bonnet Red Small and APS Red Blob 

APS SCOTCH BONNET RED - The Caribbean Standard

**Basic Info**  

Species: *Capsicum chinense*  

Origin: Caribbean (Jamaica/West Africa)  

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

Type: Classic red Scotch Bonnet variety  

**Story**  

The APS Scotch Bonnet Red is the quintessential Caribbean pepper, a variety that has anchored the culinary identity of Jamaica and spread through West African cuisines for centuries. Named for its resemblance to a Scottish tam o' shanter hat, this pepper is renowned for its distinctive shape and explosive fruity flavor that sets it apart from other *chinense* varieties.  

Historically, the Scotch Bonnet has been indispensable in traditional dishes like jerk seasoning, escovitch fish, and pepper sauces. Its heat level, ranging from 100,000 to 350,000 SHU, delivers a slow-building, all-encompassing burn that lingers for minutes, yet the flavor profile is what truly makes it irreplaceable. A burst of tropical fruit - mango, apricot, faint cherry notes - catches you off guard before the heat arrives, creating a two-stage experience that defines the pepper.  

What makes the APS Scotch Bonnet Red particularly special is its consistent quality and adaptability. The pods mature to a vibrant, glossy red, signaling peak ripeness when both heat and flavor are at their zenith. The squat, flattened shape with a characteristic 'bonnet' crown is instantly recognizable, and the thick walls hold up well to cooking methods like roasting or blending into sauces.  

In culinary traditions, the red Scotch Bonnet shines in dishes where both heat and flavor are essential. Jerk marinades benefit from its ability to amplify aromatics like allspice and thyme without masking them. When used in stews or rice dishes, the fruity notes infuse the dish with complexity that few other peppers can match.  

For gardeners, this variety offers the thrill of growing a legendary pepper with proven adaptability. 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 red color and firm texture.  

**Plant**  

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

**Pods**  

1-2 inches, squat, bonnet-shaped, vibrant red when ripe.  

**Flavor**  

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

**Kitchen**  

Jerk marinades, hot sauces, stews, fresh 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 hot is it?  

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

Q: What makes it unique?  

A: Fruity, tropical flavor with slow-building heat.  

Q: Best use?  

A: Jerk marinades and Caribbean-style sauces.  

Q: Can it grow in pots?  

A: Yes, with proper support and warmth.