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Scotch Bonnet
SPICY HOT! Capsicum chinense. So named because of its resemblance to a Tam o'shanter Scottish cap, this little pepper packs a rather powerful kick. Scotch Bonnets are widely used in Jamaican and other Caribbean cooking, and have a flavour profile that is quite distinct from its close cousin the Habanero. Give this variety a little extra time to mature and as much heat as possible. 150,000 - 325,000 SHUs.
Matures in 120 days. (open pollinated seeds)
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