Chilli Scotch Bonnet

Botanical Name: Capsicum chinense

approx 30 seeds
Availability: In stock

Also called Caribbean Red Peppers, these chillies are fiercely hot at a heat rating of 150,000 to 325,000 Scoville Heat Units. Often used in hot sauces and condiments, these chillies are for those that like a real kick. Caution: Can irritate skin and eyes.

Product Specifications
How To Grow

In fertile well drained garden soil or pots. 5mm (¼”) deep, cover with fine soil and keep moist.Pick regularly to encourage further fruit growth. Harvest as required, 12-14 weeks from sowing.

When To Plant Spring to Summer - Winter too in hot northern areas.
Harvest Harvest as required, 12-14 weeks from sowing.
When to Sow/Plant Spring, Summer
Soil Type well drained

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

Learn More




Caribbean 3 Bean Chilli with Chicken

Caribbean 3 Bean Chilli with Chicken


  • 1 tablespoon olive oil
  • 1 Chicken breast, cut into strips
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 Scotch Bonnet chilli, seeded and minced
  • 2 large red or green bell peppers, diced
  • 1 1/2 sweet paprika
  • 1 tbsp chili powder
  • 2 tsp sugar
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 teaspoon ground cloves
  • 3 cups water
  • 200ml tomato paste
  • 1 can each cannellini beans, red kidney beans and black beans, drained
  • 1 tablespoon balsamic vinegar
  • Fresh coriander for garnish


  1. Heat oil in large saucepan and fry the chicken strips on all sides. Add onion and garlic and cook, stirring, for 4 minutes.
  2. Add chilli and bell peppers; cook stirring another 5 minutes or until tender.
  3. Add paprika, chili powder, sugar, cumin, salt and cloves; cook and stir 1 minute. Stir in water and tomato paste.
  4. Bring to a boil, then reduce to simmer. Cover and simmer for 15 minutes.
  5. Stir in beans and vinegar; partially cover and simmer 15 minutes or until hot.
  6. Serve over brown rice. Top with Mango Salsa and garnish with coriander, if desired.