PLANT
The Jamaican Hot Red is a hot pepper cultivar of the Capsicum chinense species, characterised by its high hotness: on the Scoville scale it ranges from 100 000 to 350 000 scu.
Similar to the Habanero, about 4 cm long with a bright red colour and fruity taste. It is used in Caribbean cooking for very spicy dishes.
CULTIVATION
When cultivating hot peppers, it should be borne in mind that they prefer a hot and humid climate, similar to a tropical climate. Water as needed.
COLLECTION
Once it has reached maturity, it is detached from the plant throughout the summer.
USES IN THE KITCHEN
In the kitchen, it is recommended with braised meats and game.
JAMAICAN RED' - picc. 5°
Potted plant ⌀ 14 cm - plant h. 30/40 cm
