Jamaican Chocolate Scotch Bonnet Pepper seed, Capsicum chinense

THE SEEDS ARE FROM MY NATIVE ISLAND OF JAMAICA !
This Is real Chocolate Scotch Bonnet not CHOCOLATE Habanero that others try and pass off as Scotch Bonnet.Seeds Originally from my Native Island, Jamaica .Fresh organic Heirloom seeds, From my garden ! -32,500 Scoville,

one of the hottest peppers !

We Grow,Care for and hand harvest All our scotch bonnet pepper seeds. (Capsicum chinense) Plant produces good yields of 2" long by 1 ½" wide wrinkled hot peppers. Peppers are very hot and turn from green, to brown with red tint, to chocolate brown when mature. Plant has green stems, green leaves, and white flowers. Excellent for making beef jerky and Jamaican jerk sauces. A variety from My native island ,Jamaica.
Scotch Bonnet's,32,500 Scoville,are one one of the hottest peppersin the world !
Its the secret ingredient the famous Jamaican Jerk Sauce !!!
Great for homemade hot sauce,a little bit goes a long way.
Chocolate Scotch Bonnets are a heavy producer.
The germination rate of these seeds is 85%.
Easy to grow !!
These seeds have been germination tested and have been grown organically
Sow seeds indoors  ¼" deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.
Pepper varieties come from tropical humid regions. The temperature, moisture, and air circulation all play a role in growing plants from seeds. Too little heat, too much moisture, and lack of air circulation will cause poor results. Do not use jiffy peat pots, plugs, or potting soil as the soil becomes too dry or too wet, which can lead to disease and fungus. We have experienced disease and low germination when using these types of products. Use Organic Seed Starting Material for best germination results.
Growing Peppers:
Peppers, like tomatoes, grow in well-drained fertile soil. Almost all peppers have the same requirements for successful growth. Plant them in good, well-drained, fertile soil  and make sure they get lots of sunlight and a good inch of water per week. In many ways, they mimic the same requirements needed for growing great tomatoes.
At Planting Time:
We plant all of our peppers with a good shovel full of compost in the planting hole, and then give them a good dose of compost tea every few weeks for the first 6 weeks of growth. We also mulch around each of our pepper plants with a good 1 to 2 thick layer of compost.
Peppers often like to take their sweet time germinating. They can be up in a week, and some will take almost a month. Even with paper towel germination testing, they can take long. I am not sure why, but it is a normal occurrence. So plan and make sure you start them early enough! Also, remember they like heat to germinate so make sure you have a heating mat or something to keep the soil warm. Placing them up on top of the fridge often works too since it is normally warmer up there.
Peppers do very well grown in pots.
Pickled Peppers
ingredients

whole spicy peppers (whatever youve got)
for the brine
1 part water to 1 part white vinegar
(start with 2 cups to 2 cups, then keep adding if you have more peppers)
spices for the jars
(per jar)
- 1 garlic clove, peeled
- 1 bay leaf
- 1/2 teaspoon mustard seeds
- 1 tablespoon sugar
- 2 teaspoons black peppercorns
- 1 tablespoon Kosher salt
instructions
Bring brine mixture to a boil. Wash peppers and pack jars tightly, adding spices to each jar. Pour boiling brine over peppers and spices using a ladle and canning funnel. Process jars in a boiling water bath for 15 minutes.
Or you can just make a jar or two and skip the processing by just putting them straight into the fridge.
Wait a couple weeks, at least, before eating.
Materials: hot,chile peppers,Organic,Heirloom,No GMO,Seeds,Scotch Bonnet,Pepper seeds,annual,Vegetable seeds,Pepper,Jamaican hot Pepper,Jerk Sauce