capsicum chinense - SHU: 200.000
Jamaican Hot Red chili pepper (Capsicum chinense) is a fiery and flavorful variety cherished for its vibrant red color, intense heat, and fruity undertones. Known for its resemblance to Scotch Bonnet peppers, this chili is a staple in Caribbean cuisine and is highly prized for adding depth and spice to a wide range of dishes.
Jamaican Hot Red chili pepper originates from the Caribbean, where it has been cultivated for generations and holds a prominent place in local culinary traditions. Particularly central to Jamaican cuisine, this fiery pepper is a key element in jerk seasoning and is widely used in hot sauces and marinades. Its bold heat and unique fruity aroma have made it a favorite among chefs and chili enthusiasts around the world. As interest in Caribbean flavors has spread globally, so too has the popularity of Jamaican Hot Red, now prized in both home gardens and gourmet kitchens.
The Jamaican Hot Red chili is a compact, bushy plant that typically reaches 60 to 90 cm in height, making it suitable for both garden beds and containers. The fruits are small and round with a slightly wrinkled surface, measuring 2.5 to 4 cm in diameter. As they mature, the chilies transition from green to a vivid, glossy red. With a Scoville Heat Unit (SHU) rating ranging between 100,000 and 200,000, these peppers are intensely hot, yet their flavor is distinctively fruity and aromatic. This combination of heat and taste makes them highly sought after for sauces and spice blends.
Jamaican Hot Red peppers thrive in warm, sunny conditions and require a long growing season. Seeds should be started indoors 8 to 10 weeks before the last expected frost. Sow them about 0.5 cm deep in a quality seed-starting mix and maintain a temperature between 25 and 30°C for successful germination. Once the risk of frost has passed, transplant seedlings outdoors, spacing them 45 to 60 cm apart in fertile, well-draining soil with a pH between 6.0 and 7.0. Regular, moderate watering is essential, especially during the early growth phase, but it's beneficial to slightly reduce watering as the fruits begin to ripen to concentrate their flavor and heat. Full sun is crucial for optimal growth, and heavy fruiting plants may require support. Fertilize every 4 to 6 weeks with a balanced formula to sustain production. Harvest typically occurs 90 to 100 days after transplanting, when the peppers are fully red and aromatic. Picking regularly promotes further fruit development.
Jamaican Hot Red is a chili that delivers both punch and personality in the kitchen. Its intense heat is balanced by a rich, fruity undertone, making it a standout ingredient in Caribbean dishes such as jerk chicken, pepper sauces, and fish stews. The peppers are commonly used fresh to create bold marinades and fiery salsas or can be dried and ground into spice powders for year-round use. They pair beautifully with tropical fruits, citrus, and aromatic herbs, and a small amount can elevate the flavor of soups, curries, and rice dishes. Adventurous cooks may enjoy experimenting with pickled or stuffed variations, taking full advantage of the chili’s vibrant flavor and aesthetic appeal.
