Native to the Caribbean, Scotch Bonnet Red is very hot and pungent, with a distinctive fruity flavour and a heat level of 100,000–325,000 SHU. The name comes from its shape – said to resemble a Tam O’Shanter hat. Fruits are small (2–3cm) and ripen to bright red. One of the hottest varieties you can grow.
SOW: from January to April, indoors into warm compost, barely covering the seeds – they need light to germinate. Pot on at the 2–3 leaf stage.
GROW: plant into a greenhouse, or harden off and grow outside in a warm, sheltered spot. Grows well in containers or in a grow bag (3–4 plants per bag). Heat increases as fruits ripen – pick red for maximum punch.
ENJOY: use fresh (they’ll keep for up to 3 weeks in the fridge), or dry, freeze, or grind into powder. Intense flavour, serious heat.
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