The Jamaican red mushroom pepper is a hot, fruity chili pepper with a distinctive flattened, wrinkled, mushroom-like shape. It is often confused with the Scotch bonnet due to its similar appearance and Caribbean origins, but they are different species. This pepper is a popular ingredient in sauces, salsas, and jerk seasoning in Jamaica and the wider Caribbean.
Flavor and heat
Flavor: The Jamaican red mushroom pepper has a fruity and bold flavor with citrus notes, which can be compared to a habanero. Some gardeners note an earthy flavor and softer flesh compared to a Scotch bonnet.
Heat level: The heat level is significant, comparable to or slightly milder than a habanero or Scotch bonnet. Sources report varying Scoville Heat Units (SHU), typically ranging from 100,000 to 200,000 SHU. Some seed retailers list it lower, at 30,00050,000 SHU.
Differences from Scotch bonnet
While they are often mistaken for one another, the Jamaican red mushroom pepper is a different species from the Scotch bonnet.
Species: The Jamaican red mushroom is a Capsicum annuum, while the Scotch bonnet is a Capsicum chinense.
Calyx: The Jamaican red mushroom has a thick stem and a large calyx (the leafy part at the top of the pepper). In contrast, the Scotch bonnet has a thinner stem and a smaller calyx.
Taste: In general, many experienced growers find the Scotch bonnet to have a sharper citrus flavor and a crisper texture, while the Jamaican red mushroom has a more earthy taste and softer flesh.
