Grow MOA Yellow Scotch Bonnet Pepper Seeds, an authentic Caribbean variety known for its distinctive bonnet shape, fruity aroma, and signature heat. Developed in Jamaica and recognized by the Ministry of Agriculture (MOA), this pepper is admired for its tropical sweetness and complex spice, making it perfect for jerk seasoning, hot sauces, marinades, and flavorful cooking.
These Non-GMO MOA Yellow Scotch Bonnet Seeds produce vigorous, high-yield plants that thrive in warm climates and sunny garden spaces. With thick-walled fruit, rich flavor, and high heat comparable to habaneros, this variety is a favorite among spice lovers and home growers seeking authentic island heat.
Features
- Genuine Jamaican MOA Yellow Scotch Bonnet variety.
- Fruity, tropical flavor with intense, complex heat.
- Thick-walled, bonnet-shaped peppers ideal for sauces and cooking.
- Non-GMO, open-pollinated seeds.
- High-yield plants suitable for containers and garden beds.
- Perfect for jerk seasoning, marinades, chutneys, and hot sauces.
- Strong plants producing peppers all summer long.
Specifications
- Plant Name: MOA Yellow Scotch Bonnet Pepper
- Scientific Name: Capsicum chinense
- Heat Level: Very hot (150,000–350,000+ SHU)
- Flavor Profile: Sweet, fruity, tropical spice
- Plant Type: Warm-season hot pepper
- Seed Type: Open-pollinated, Non-GMO
- Heirloom: Yes
- USDA Zones: Best in Zones 4–12 as a summer annual
- Growing Season: Late spring through summer
- Sun Requirement: Full sun
- Days to Maturity: 90–120 days
- Germination Temperature: 80°F–95°F (27°C–35°C)
- Plant Height: 24–36 inches
- Plant Spacing: 18–24 inches apart
- Soil Preference: Warm, well-drained fertile soil
- Water Requirement: Moderate watering at soil level
- Support Needed: Optional; plants may branch heavily with fruit
- Growth Advantage: Authentic flavor profile unmatched by other bonnet types
Planting Guide
- Start seeds indoors 10–12 weeks before last frost.
- Sow seeds ¼ inch deep in warm seed-starting mix.
- Maintain 80°F–95°F soil temperature for germination.
- Transplant outdoors only when nights remain warm and frost-free.
- Place in full sun and space plants 18–24 inches apart.
- Water at soil base; avoid overhead watering.
- Harvest when peppers turn bright yellow and full-bodied.
- Pick regularly to stimulate continuous pepper production.
- Use fresh, dried, or cooked for sauces and hot spice dishes.