Jamaican Scotch Bonnet
100 days An heirloom treasure from Jamaica, this pepper is fruity and full bodied, providing the backbone of countless Caribbean delicacies. Named for the unique shaped fruits which resemble famous “tam o shanter” Scottish hat. Used in the vinegar sauce in Jamaican Escovitch (escabeche). The thick walls of the pepper are well suited to long cooking times for making jerks and curries.
Last year was the first year we grew them. Nice bounty of fruit, however a slow growing pepper, as most hot peppers are. We didn’t harvest fruit until September/October.
Grown in a 4" pot
100 days An heirloom treasure from Jamaica, this pepper is fruity and full bodied, providing the backbone of countless Caribbean delicacies. Named for the unique shaped fruits which resemble famous “tam o shanter” Scottish hat. Used in the vinegar sauce in Jamaican Escovitch (escabeche). The thick walls of the pepper are well suited to long cooking times for making jerks and curries.
Last year was the first year we grew them. Nice bounty of fruit, however a slow growing pepper, as most hot peppers are. We didn’t harvest fruit until September/October.
Grown in a 4" pot
100 days An heirloom treasure from Jamaica, this pepper is fruity and full bodied, providing the backbone of countless Caribbean delicacies. Named for the unique shaped fruits which resemble famous “tam o shanter” Scottish hat. Used in the vinegar sauce in Jamaican Escovitch (escabeche). The thick walls of the pepper are well suited to long cooking times for making jerks and curries.
Last year was the first year we grew them. Nice bounty of fruit, however a slow growing pepper, as most hot peppers are. We didn’t harvest fruit until September/October.
Grown in a 4" pot