Pepper Seeds - Scotch Bonnet, Jamaican Red

Native Jamaican Red Scotch Bonnet pepper seeds with 100,000-450,000 Scoville rating. Perfect for homemade hot sauce and as a secret ingredient in Jamaican Jerk Sauce. Jamaican Scotch Bonnets are a heavy producer. Authentic Jamaican Scotch Bonnet pepper seed - Perennial plant with intense heat and flavor, ideal for hot sauces and fresh consumption. Compact, dense plants produce an abundance of bright yellow or red, thin-skinned hot peppers with a unique tam o' shanter shape. Can be eaten fresh, pickled, or used as a garnish. Start seeds indoors or, in climate with short growing seasons, outdoors at least one week after last frost. If starting indoors, allow 7 to 10 weeks for the seeds to mature into seedlings large enough to transplant safely. Fertilize when the blooms appear, and water well. Fruit is most nutritious if allowed to ripen on the plant. Soak seedsPepper seeds can be soaked in water at room temperature for a maximum of 24 hours in order to speed up the germination process.