Hot pepper 'Scotch Bonnet Cappuccino'
Il offre une saveur tropicale complexe accompagnée d’une chaleur élevée tout en présentant une coloration brun cappuccino exceptionnelle. Sa valeur ornementale est aussi remarquable que sa qualité culinaire.
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description
Hot pepper 'Scotch Bonnet Cappuccino' (Capsicum chinense), Offered by Les Gardiens - Ferme Alternative
The Scotch Bonnet Cappuccino is a rare and intriguing variation of the famous Scotch Bonnet , known for its intense heat and fruity flavor . This pepper is distinguished by its unique hue , evolving from light beige to cappuccino brown when ripe , making it a true botanical curiosity .
With an intensity of 300,000 SHU , it offers a powerful but balanced heat , accompanied by sweet and fruity notes reminiscent of tropical fruits and green apple . This complex and slightly sweet aromatic profile makes it an ideal choice for hot sauces, marinades, meat and fish dishes .
The fruits measure between 5 and 7 cm , and the plant, vigorous and very productive , reaches up to 1 meter in height , producing abundant fruits throughout the season .
Plant height: Up to 1 meter
Spread: Medium
Quantity per bag: ISOLATED - 12 seeds
Scoville (SHU): ± 300,000
Companion plants: Tomatoes, coriander, garlic
Enemy plants: Fennel, beets
Cultivation method:
Sow seeds in early February , about 10 to 12 weeks before the last frost . Germination takes 7 to 14 days , with an optimum temperature between 25 and 30°C . When the seedlings reach 4 to 6 true leaves , transplant them into larger pots before acclimatizing them to the outdoors.
Plant them in the ground or in a pot , in rich, well-drained soil , with full sun exposure . Moderate watering and balanced fertilization every 2 to 3 weeks will allow optimal growth and a generous harvest .
The fruits begin to ripen 80 to 90 days after pollination , gradually developing their characteristic cappuccino hue and sweet, tangy flavor .
Pot culture: ideal for extending the harvest
The Scotch Bonnet Cappuccino adapts very well to pot culture , allowing it to be brought indoors in the fall and prolong production . A well-drained pot of at least 10 liters , a sunny exposure of 6 to 8 hours per day and regular fertilization will guarantee abundant production even in a restricted space .
Use and special features:
With its powerful heat and fruity aromas , this pepper is ideal for tropical sauces, spicy dishes and spicy marinades . Its unique taste sets it apart from other super-hots, adding depth and intensity to culinary preparations .
?? Warning : This pepper is very potent . Wear gloves when handling and avoid contact with eyes and face.
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