Of the four Scotch Bonnet variants that I grew this year, the Papa Dreadie was the shot in the dark. I had known that I wanted the Scotch Brains for a couple of years now and the MOA and Freeport were no-brainers. The Papa Dreadie was a last minute purchase to fill in the raised bed – I really didn’t know much about it at all, but it came highly recommended.

Papa Dreadie Scotch Bonnet peooer

The two plants that I started this season both grew to a fairly decent size comparable with the other bonnet varieties next to them. The fruit took a bit longer to form and eventually ripen – the numbers harvested were also a bit on the low side in comparison. The fruit have the classic bonnet shape with a rich orange coloring and wrinkled, sometimes blistered appearance.

Once cut open, the fruit are just as folded with a medium thick wall and plenty of placenta filling the small cavity. A fair number of seeds stick to the spongey, heat producing center.

Papa Dreadie Scotch Bonnet peooer

The aroma is dominated with lemony citrus much like the brains, but not quite as pungent heat-wise. It does smell darn good. The flavor is also packed full of citrusy lemon as you crunch through the skin. There isn’t much of a floral presence, but a short-lived bitterness does show through initially. The heat takes a moment to get going, eventually settling into a gentle tongue burn that is quite enjoyable. A soft whiskey glow in the chest lingers as a slight sheen of sweat forms on the brow.

I thoroughly enjoyed the Papa Dreadie Scotch Bonnet. It wasn’t quite as pungent or as intense as the Scotch Brains, but it’s flavor profile was a bit more dynamic than the Freeport. I’ve got a good number of pods in the freezer awaiting their turn for upcoming sauce adventures.