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Pumpkin Bonnet was created by our friend Kevin Bane from a cross between a Stuffing Scotch Bonnet (from Judy at PepperLover.com) and a huge "Cachucha" chili ('Aji Dulce' type) sent to Kevin by our mutual friend Julio Lopez in Puerto Rico. Despite the parents being heatless they produced a gigantic stuffing chili that packs quite a punch. Kevin estimates the heat at 150,000 Scoville units. The pepper has a really wonderful scotch bonnet flavor with thick walls. The plants are low-growing and produce incredibly well (so well in fact that some limbs may break under the weight of the pods). For the biggest individual pods, some thinning should be undertaken, as you might with peaches or apples. With the seeds and ribs cut out, the heat level is about that of a jalapeño, making this pepper excellent great for stuffing and baking. This is a very new pepper, so we're eager to hear what you think about it!
GROWING TIPS: Start seeds indoors in March. After danger of frost transplant to garden with 30 inches between plants. Kevin says they get big.