Greendoor - Scotch Bonnet Orange – Chili Seeds

• Caribbean flavour: Famous for its extremely fruity, almost apricot-like taste.
• The heart of ‘Jerk’: Without this chilli, there would be no authentic Jamaican jerk chicken.
• A visual highlight: Its striking, stocky shape and bright orange colour make it unmistakable.

Plant characteristics

The plant grows vigorously and thrives in tropical conditions:

• Growth habit: Grows very bushy and compact, tending towards a broad, umbrella-like crown.
• Height: Usually reaches 70 to 90 cm in a container. It thrives particularly well in a large pot.
• Leaves: Broad, oval and slightly wavy, in a rich green.
• Special feature: Scotch Bonnets require plenty of warmth and high light intensity to fully develop their typical fruit shape and sweetness.

The fruit

The pods are small but visually striking:

• Shape: Flattened, ridged and lantern-like with characteristic indentations at the edge (‘bonnet shape’).
• Colour progression: The fruits ripen from a light green to an intense, bright orange.
• Texture: Thin-walled, very crisp and juicy.

Flavour & heat level

The Scotch Bonnet Orange is considered one of the tastiest chillies of all.

• Heat level: 10 (Very hot). On the Scoville scale, it ranges between 150,000 and 325,000 SHU.
• Aroma: It possesses an exceptional sweetness and a deep, tropical fruit aroma, often compared to peach or apricot. Compared to the standard Habanero, it is usually slightly sweeter and less ‘biting’.

Uses

In the kitchen, it is an absolute must for tropical dishes:

• Jerk marinades: The key ingredient in Caribbean spice pastes (along with allspice and spring onions).
• Fruit salsas: Pairs perfectly with mango, papaya or pineapple.
• Stews & curries: Adds the necessary depth to ‘rice and peas’ or Caribbean fish dishes.
• Hot Sauces: Ideal for homemade ‘Yellow-style’ sauces with mustard or fruit vinegar.

Technical Details

• Type: Capsicum chinense
• Contents: 10+ seeds
• Heat level: 10 (Very hot)
• Sowing: January to March (pre-sowing indoors at 25–28 °C)
• Maturation period: approx. 90–100 days
• Location: Full sun, warm and sheltered from the wind; high humidity is preferred.