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Jamaican Hot Chocolate

Tropical

Capsicum chinense

Overview
Jamaican Hot Chocolate is a striking tropical hybrid pepper that matures in 90-100 days, producing elongated fruits with a wrinkled, textured surface that deepens from green to rich burgundy-brown at full ripeness. This variety delivers an intensely fiery heat between 100,000-350,000 Scoville units, complemented by distinctive fruity and smoky undertones reminiscent of Caribbean spice blends. Prized for its complex flavor profile, it excels in hot sauces, salsas, and culinary applications where the heat serves as a vehicle for its nuanced, layered taste rather than overwhelming heat alone.
Planting
Start seeds indoors 8-10 weeks before last frost. Transplant after soil reaches 65°F and night temperatures stay above 55°F.
Growing
Sun: full. Water: high. Soil pH: 6–6.8. Space plants 18" apart. Germination: 14-21.
Pests & diseases
Common pests: Aphids, spider mites, pepper weevil, hornworms. Common diseases: Bacterial spot, anthracnose, mosaic virus, blossom end rot.