Orange Scotch Bonnet is a fiery heirloom chili pepper prized in Caribbean cooking for both its heat and complexity. Its distinctive shape—resembling the traditional Scottish Tam o’ Shanter hat—gives this pepper its memorable name. Sometimes called Bahama Mama, this variety is thought to have originated in Jamaica, where it remains a staple in dishes like jerk chicken and Jamaican curry. Ranking between 100,000 and 350,000 Scoville Heat Units, the Orange Scotch Bonnet pepper delivers a serious punch—far hotter than jalapeño peppers—but what truly sets it apart is its sweet flavor and tropical undertones. The unique balance of intense heat and fruity notes makes it a favorite for hot sauces, spice rubs, and marinades that need both fire and depth. This chili pepper is as generous in the garden as it is in the kitchen. Compact, bushy plants reach about 30 inches tall and produce heavy yields of glossy, 1.5-inch-wide fruits in brilliant shades of orange. The peppers are excellent for fresh use, drying, pickling, or fermenting. Expect harvests around 90 days after transplant. Gloves are recommended when handling fruit or seeds due to the intense heat. Each packet contains a minimum of 10 seeds. IMPORTANT: Super hot chilis can be challenging to grow as they have a long germination period (21-28 days) and require long, hot growing seasons. See our article on starting peppers indoors and ensure that you have enough warm, frost-free days to allow for maturity and a sufficient harvest period.
