Scotch Bonnet is a well-known and very hot variety of Chilli pepper, originating in Mexico, that is perfect for adding a serious amount of heat to your dishes and sauces. The flavour is fruity, before the lingering heat kicks in. These plants have a tall growing habit, with early to ripen crops that turn from a lime green to orange, and then to a menacing dark red when the skin starts to wrinkle. For best results, grow them in the greenhouse or a hot and sunny spot in the garden, and harvest them once fully ripened to use them fresh or dried. Chilli peppers may be grown undercover in a greenhouse or polytunnel, or grown outdoors in a sheltered position in full sun. Pot up young plants and grow them on in warm, free conditions. When plants are well-grown, transplant them into grow bags and containers, or plant them in well-prepared beds of fertile, well-drained soil. When growing chilli peppers outdoors, gradually acclimatise them to outdoor conditions over a period of seven to ten days before transplanting them. Space pepper plants at a distance of 50cm (20") apart. Feed and water pepper plants regularly throughout the growing season to prevent the flower buds from dropping. Taller varieties of chilli peppers may require staking. Provide a thick mulch of organic matter around the base of the plants to help conserve moisture and reduce weed growth. In greenhouses, maintain high humidity by damping down paths daily.
