capsicum chinense - SHU: 200.000
Jamaican Hot Yellow chili pepper (Capsicum chinense) is a vibrant and fiery chili variety known for its striking yellow color, fruity flavor, and intense heat. A close relative of the Jamaican Hot Red, this chili is a favorite in Caribbean cuisine and beyond, adding a bright and spicy twist to various dishes.
Jamaican Hot Yellow chili pepper originates from the Caribbean, where it has been cultivated for generations. Renowned for its vivid yellow hue and robust heat, this chili plays a vital role in traditional Jamaican and Caribbean cooking. Its versatility and bold flavor have made it popular worldwide among chili enthusiasts and chefs seeking to bring a touch of tropical heat to their recipes.
Jamaican Hot Yellow chili pepper is a compact plant that typically grows to a height of 60-90 cm (2-3 feet), making it ideal for both garden beds and containers. The peppers are small, wrinkled, and slightly oval-shaped, measuring about 2.5-4 cm (1-1.5 inches) in diameter. They ripen from green to a bright, golden yellow, adding a pop of color to the plant and dishes alike. With heat levels ranging from 100,000 to 200,000 Scoville Heat Units (SHU), these chilies pack a punch while delivering a fruity and tangy flavor profile.
Sowing: Start seeds indoors 8–10 weeks before the last frost. Sow seeds 0.5 cm (1/4 inch) deep in seed-starting mix and maintain a temperature of 25–30°C (77–86°F) for optimal germination. Transplant seedlings outdoors after the last frost, spacing plants 45–60 cm (18–24 inches) apart.
Soil: Prefers fertile, well-draining soil with a slightly acidic to neutral pH (6.0–7.0). Add compost or organic matter to improve fertility and support vigorous growth.
Watering: Water consistently to keep the soil evenly moist but not waterlogged. Slightly reduce watering as the fruits mature to enhance their heat and flavor.
Care: Plant in full sun for optimal growth and fruit production. Provide stakes or cages if plants become heavy with fruit. Fertilize every 4–6 weeks with a balanced fertilizer during the growing season.
Harvesting: Fruits are ready for harvest approximately 90–100 days after transplanting, turning from green to vibrant yellow when fully mature. Use scissors or shears to gently remove the peppers to avoid damaging the plant. Jamaican Hot Yellow peppers are excellent for hot sauces, salsas, and marinades. Regular harvesting encourages continued fruit production.
Jamaican Hot Yellow chili pepper is a versatile ingredient that shines in both traditional and contemporary dishes. It is a key component in Caribbean hot sauces, jerk seasoning, and marinades, where its fruity heat complements the sweet and savory flavors of island cuisine. These peppers are often used to infuse soups, stews, and curries with a bold kick of heat and vibrant color. They can be finely chopped and added to salsas, relishes, and chutneys for a tangy, spicy twist. Additionally, the peppers can be pickled, stuffed, or dried to create flavorful chili powders and flakes. Their bright yellow color and tropical flavor make them a favorite choice for culinary experimentation.
