25 Jamaican Yellow Scotch Bonnet Pepper and 50 similar items

**I LOVE plants that can be neglected and still thrive well!** **GROWN ON OUR FARM HERE IN TENNESSEE** **WORLD'S LARGEST; HOTTEST** *JAMAICAN YELLOW SCOTCH BONNET CHILE PEPPER* Scotch Bonnets are some of the most pungent little peppers on the planet. They are in the same family as the Habanero and pack just as much punch! Scotch Bonnet chile peppers, or Jamaican hot chiles, are commonly used in Caribbean cooking—and can be quite a shock to the uninitiated. Scotch Bonnet, also known as Boabs Bonnet, Scotty Bons, Bonney peppers, (Latin: Capsicum chinense) is a variety of chili pepper. Found mainly in the Caribbean islands, it is also in Guyana (where it is called Ball of Fire), the Maldives Islands and West Africa. It is named for its resemblance to a Tam o'shanter hat. Most Scotch Bonnets have a heat rating of 150,000–375,000 Scoville Units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. Scotch Bonnet chile peppers tend to be smaller than the Habanero and have more of a squashed shape that resembles a Scot’s cap—hence, the name "Scotch Bonnet"! These peppers are used to flavour many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavour and stouter shape, distinct from its habanero cousin with which it is often confused, and gives jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour. Scotch bonnets are mostly used in West African, Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Caymanian cuisine and pepper sauces, though they often show up in other Caribbean recipes. Fresh, ripe scotch bonnets change from green to colours ranging from yellow to scarlet red. Ripe peppers are prepared for cooking by cutting out the seeds inside the fruit, which can be saved for cultivation or other culinary uses. The Scotch bonnet's history has been traced to Central and South America; however, there is no concrete proof as to where the chile pepper was first cultivated. Although frequently confused with the habanero, the Jamaican Scotch bonnet is definitely not the same as its stout cousin. Heat (Pungency):Extremely Hot (above 375,000 Scoville Units) Heat (Pungency): Extremely Hot (above 375,000 Scoville Units) Caution: The fruits of this chile variety are extremely hot. It is advised to wear gloves when handling the peppers, keep them away from children, and thoroughly clean all kitchen utensils like cutting boards, knives etc. When grinding dreid peppers, wear a breathing mask, protect your eyes. Don't touch any sensitive parts before cleaning your hands thoroughly first. This is a Extremely Hot Variety ! Nutritional Value Chiles are high in vitamin A, provide an excellent source of vitamin C and B and contain significant amounts of iron, niacin, thiamine, magnesium and riboflavin. **WORLD'S LARGEST; HOTTEST** #1173-A