Greendoor Jamaican Yellow – Chili Seeds

• Caribbean aroma: Famous for its intense, fruity notes reminiscent of apricot and citrus fruits.
• Bright colour: The pods bring a radiant yellow to the garden and the kitchen.
• Versatile: One of the best varieties for sauces designed to combine heat with a strong sweetness.

Plant characteristics

The Jamaican Yellow is a very rewarding plant for home cultivation:

• Growth habit: Grows very bushy, compact and branches profusely. It forms a dense canopy of leaves.
• Height: Usually reaches a height of 60 to 80 cm. Due to its compact growth habit, it is ideal for growing in pots on the balcony.
• Leaves: Medium green, broad and typical of the species Capsicum chinense.
• Yield: It is considered very productive. A single plant can produce dozens of fruits over the course of the season.

The Fruit

The pods have a distinctive, decorative shape:

• Shape: Compressed and irregularly folded, their appearance often resembles a small pumpkin or a flat mushroom. They grow to about 4 to 5 cm wide.
• Colour change: The fruits ripen from a light green to a rich, bright lemon yellow.
• Texture: Medium-thick-walled, very crunchy and often very oily inside.

Flavour & heat level

The Jamaican Yellow offers the perfect balance between heat and fruitiness.

• Heat level: 10 (Very hot). On the Scoville scale, it ranges between 100,000 and 200,000 SHU. It is therefore significantly hotter than a jalapeño, but usually slightly milder than a classic habanero.
• Aroma: Very fruity with a subtle acidity. The aroma when cut fills the room immediately and is typically Caribbean.

Uses

In the kitchen, it is a true all-rounder for exotic dishes:

• Caribbean hot sauces: The classic base for yellow sauces, often combined with onions, mustard and vinegar.
• Salsas: Finely diced into a mango or pineapple salsa, it makes the perfect accompaniment to grilled fish.
• Freezing & drying: Due to its texture, it freezes very well. When dried, it produces a highly aromatic, yellow powder.
• Cooking: Ideal for Caribbean stews or to add heat to coconut milk curries.

Technical details

• Species: Capsicum chinense
• Contents: 10+ seeds
• Heat level: 10 (Very hot)
• Sowing: January to March (pre-sowing indoors at 22–28 °C)
• Maturation period: approx. 90–100 days
• Location: Full sun and warm; like all Caribbean chillies, it loves warmth, but copes very well with our summers when grown in a pot.