Scotch Bonnet Yellow

Yellow Scotch Bonnet is the Caribbean standard‑bearer—bonnet‑shaped, sun‑bright, and packed with tropical perfume. Vigorous plants set generous crops of firm‑walled pods that hold texture when cooked, making them essential for jerk marinades and pepper sauces. The flavor is unmistakable: fruity, mango‑and‑papaya leaning with a deep, island warmth that lingers. Allow fruits to reach a full, glossy yellow for peak sweetness and aroma; green‑stage pods bring a snappier bite. In warm climates, plants churn out waves of blossoms and pods all season with regular feeding. Drying captures the bouquet surprisingly well—powders lift soups, beans, and rubs with authentic bonnet character. Give sturdy stakes in windy sites; a single row perfumes the garden on hot afternoons. If your pantry leans Caribbean, this is the backbone variety you’ll reach for again and again.

Days: 100–110 (warm season)
Species: Capsicum chinense
SHU: ≈100,000–350,000
Heat Level: Very Hot
Plant Size: 24–48 inches, vigorous
Pod Size: ≈2 inches, bonnet‑shaped
Color: Green→bright yellow
Flavor: Fruity, tropical; signature Scotch Bonnet taste
Creator: Traditional Jamaican type