The Scotch Bonnet Chilli is an open pollinated hot pepper that reaches maturity in approximately 100-110 days after transplanting. The Scotch Bonnet chilli produces a wrinkled fruit, tapering to a point, is longer than the other Habanero family members by a good 1.5 centimetres, colouring from light green to deep red. The Scotch Bonnet is roughly 7 cm long with a diameter of 2.5 cm, is thin walled and can be used for sauces and oil extraction. The Scotch Bonnet Chilli is extremely productive and carries the same health warning as the Yellow Habanero, and must be treated with caution. Whew!