Capsicum chinense

Available for purchase from 1 July 2025  

Scotch Brain is a superhot pepper born from a deliberate cross between a Scotch Bonnet and the 7 Pot Yellow Brain Strain. First stabilised in Europe, it combines the rounded bonnet shape of its bonnet parent with the signature wrinkled surface of the brain strains, resulting in a visually striking chilli that stands out both in the garden and on the plate. Pods ripen to bright yellow or orange, with occasional tails and a dense, oily interior filled with capsaicin-rich placental tissue.

The flavour starts with a fresh, fruity aroma and a burst of citrus, followed by a smooth, escalating heat that builds to the back of the throat and lingers long after eating. Heat levels range between 400 000 and 1 000 000 Scoville units, placing it at the lower end of the superhot category. It works beautifully in fermented sauces, fresh chilli blends, or spicy relishes, and adds a floral kick to tropical-style condiments.

Start seeds indoors eight to ten weeks before your final frost date. Sow 5 mm deep in a fine seedling mix and maintain consistent warmth between 25 and 30 °C. Germination can take 10 to 21 days, sometimes longer for chinense types. Warmth, humidity, and patience are key to successful starts.

Transplant outdoors once all risk of frost has passed, into full sun and fertile, well-drained soil. Scotch Brains grows into a compact, bushy plant about 60 to 90 cm tall, with excellent yields of medium-sized, heavily wrinkled pods. Fruit matures around 100 to 120 days after transplant, and regular picking encourages continued production. This variety rewards the grower with both visual appeal and serious heat.

Standard Packet contains approx. 10 seeds

There is no petite packet available