JAMAICAN Red scotch bonnet, pepper Seeds,Capsicum chinense Caribbeangardenseed

(Capsicum chinense) The famous Jamaican Scotch Bonnet bears squash-like peppers with an extremely hot flavor, rivaling that of many Habanero’s. Fruits have a good, fruity flavor and an interesting combination of sweet and spice that make them popular for hot sauces and eating fresh. Compact, well-yielding plants. 95 days
The Scotch Bonnet is a Caribbean pepper, and it gets its name from a perceived resemblance to the Scottish Tam o’ Shanter (those floppy plaid hats with the pom-poms on top). It has a little bit of sweet to go along with all that spicy and is most commonly found in hot Caribbean dishes like jerk chicken or jerk pork, though it crops up in recipes as far away as West Africa. They’re one of the main ingredients in the famous West Indian hot pepper sauces, which differ from country to country but can be found in almost every household in the Caribbean.
Jamaica is almost as famous for its fiery Scotch bonnet peppers (which are rated as hotter than most habaneros) as it is for Reggae music and sports. Rarely will you find a Jamaican cooking without some of this pepper. Most often used on jerk chicken or pork, peppered shrimp, peppered steak and patties (a meat-filled pie), Scotch bonnet is the pepper of choice among Caribbean nationals. But for most visitors, especially those unfamiliar with this pungent chile, the strength of the Scotch bonnet is a shock.

The germination rate of these seeds is 85%.
Easy to grow !!
These seeds have been germination tested and have been grown organically
Instruction
PEPPER
Sow seeds indoors  ¼” deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.
Pepper varieties come from tropical humid regions. The temperature, moisture, and air circulation all play a role in growing plants from seeds. Too little heat, too much moisture, and lack of air circulation will cause poor results. Do not use jiffy peat pots, plugs, or potting soil as the soil becomes too dry or too wet, which can lead to disease and fungus. We have experienced disease and low germination when using these types of products. Use Organic Seed Starting Material for best germination results.
Growing Peppers:
Peppers, like tomatoes, grow in well-drained fertile soil. Almost all peppers have the same requirements for successful growth. Plant them in good, well-drained, fertile soil  and make sure they get lots of sunlight and a good inch of water per week. In many ways, they mimic the same requirements needed for growing great tomatoes.
At Planting Time:
We plant all of our peppers with a good shovel full of compost in the planting hole, and then give them a good dose of compost tea every few weeks for the first 6 weeks of growth. We also mulch around each of our pepper plants with a good 1 to 2 thick layer of compost.
Peppers often like to take their sweet time germinating. They can be up in a week, and some will take almost a month. Even with paper towel germination testing, they can take long. I am not sure why, but it is a normal occurrence. So plan and make sure you start them early enough! Also, remember they like heat to germinate so make sure you have a heating mat or something to keep the soil warm. Placing them up on top of the fridge often works too since it is normally warmer up there.
Peppers do very well grown in pots.
Pickled Peppers
ingredients

whole spicy peppers (whatever youve got)
for the brine
1 part water to 1 part white vinegar
(start with 2 cups to 2 cups, then keep adding if you have more peppers)
spices for the jars
(per jar)
– 1 garlic clove, peeled
– 1 bay leaf
– 1/2 teaspoon mustard seeds
– 1 tablespoon sugar
– 2 teaspoons black peppercorns
– 1 tablespoon Kosher salt
instructions
Bring brine mixture to a boil. Wash peppers and pack jars tightly, adding spices to each jar. Pour boiling brine over peppers and spices using a ladle and canning funnel. Process jars in a boiling water bath for 15 minutes.
Or you can just make a jar or two and skip the processing by just putting them straight into the fridge.
Wait a couple weeks, at least, before eating.
Materials: hot,chile peppers,Organic,Heirloom,No GMO,Seeds,Scotch Bonnet,Pepper seeds,annual,Vegetable seeds,Pepper,Jamaican hot Pepper,Jerk Sauce