Chili Pepper - Scotch Bonnet (Red)
Blow your bonnet off with Chilli Pepper 'Scotch Bonnet Red'! Not for the faint-hearted - this Habanero type is volcanically hot, blasting off at around 400,000 on the Scoville Scale! Originating from Mexico, this variety produces tall plants with good crops that ripen early. Chilli Pepper 'Scotch Bonnet Red' produces lime-green fruits about 6cm long, that ripen through orange to a dark red colour, when the skins become slightly wrinkled. The flavour is fruity with a scorching heat that lingers. For best results, grow them in the greenhouse or a hot, sunny spot in the garden. Harvest the fruits when fully ripened and use them fresh or dried. Use sparingly to add extreme heat to your favourite dishes and sauces.
Height: 90cm (36"). Spread: 45cm (18").
Blow your bonnet off with Chilli Pepper 'Scotch Bonnet Red'! Not for the faint-hearted - this Habanero type is volcanically hot, blasting off at around 400,000 on the Scoville Scale! Originating from Mexico, this variety produces tall plants with good crops that ripen early. Chilli Pepper 'Scotch Bonnet Red' produces lime-green fruits about 6cm long, that ripen through orange to a dark red colour, when the skins become slightly wrinkled. The flavour is fruity with a scorching heat that lingers. For best results, grow them in the greenhouse or a hot, sunny spot in the garden. Harvest the fruits when fully ripened and use them fresh or dried. Use sparingly to add extreme heat to your favourite dishes and sauces.
Height: 90cm (36"). Spread: 45cm (18").
Blow your bonnet off with Chilli Pepper 'Scotch Bonnet Red'! Not for the faint-hearted - this Habanero type is volcanically hot, blasting off at around 400,000 on the Scoville Scale! Originating from Mexico, this variety produces tall plants with good crops that ripen early. Chilli Pepper 'Scotch Bonnet Red' produces lime-green fruits about 6cm long, that ripen through orange to a dark red colour, when the skins become slightly wrinkled. The flavour is fruity with a scorching heat that lingers. For best results, grow them in the greenhouse or a hot, sunny spot in the garden. Harvest the fruits when fully ripened and use them fresh or dried. Use sparingly to add extreme heat to your favourite dishes and sauces.
Height: 90cm (36"). Spread: 45cm (18").
Sow Chilli Pepper seeds on the surface of a good, free-draining, damp, seed sowing mix and cover with a fine sprinkling of compost or vermiculite. Place seed trays in a propagator at a temperature of 18-20C (64-68F) for up to 14 days. Do not exclude light as this helps germination.
When seedlings are large enough to handle, transplant into individual 7.5cm (3”) pots of compost. When plants are well grown and all risk of frost has passed, transplant them into grow bags and containers, or plant them in well prepared beds of fertile, moist, well drained soil in a sunny position at a spacing of 45cm (18”) apart. Chilli peppers may be grown undercover in a greenhouse or polytunnel, or grown outdoors in a sheltered position in full sun. When growing chilli peppers outdoors, gradually acclimatise them to outdoor conditions over a period of 7 to 10 days prior to transplanting them.
Water chilli pepper plants regularly throughout the growing season and feed weekly with a high potash tomato fertiliser once the first fruits have set. Taller varieties of chilli peppers may require staking. Provide a thick mulch of organic matter around the base of the plants to help conserve moisture and reduce weed growth. In greenhouses, maintain high humidity by damping down paths daily. Harvest chillies singly by cutting them from the plant with secateurs or pull the entire plant when full of red peppers, and hang upside down in the kitchen for use all year round. Chilli peppers grown outdoors must be harvested before the first frosts.
