If they're ripe (sounds like they are) there's a great chance they will sprout if the seeds removed are not shrunken/dry.

I've had great success growing orange habs from seeds I collected from store-bought ripe peppers. Growing 2nd generation seeds this year, from the plant that I have also overwintered which will be growing and producing its 2nd year bumper crop.

So in short, yes, at least a few of your seeds should come up.

Yes, seeds from fresh orange habs bought a little over a year ago sprouted faster than just about anything else this year. I saw root tips poking out of all five seeds started in 3 days, at room temp. So your red guys should be fine.

will germinate much faster.

I've always wondered about this too. I've been told over and over that most varieties you find at the grocery store are hybrids, and that most of what you'll grow out won't stay true to the peppers you gathered seed from.
Yet, I keep hearing success stories of pepper seed being gathered from good peppers at markets, grocery stores, etc, and grown out.

Just the other day, my wife bought a veggie tray with produce from Mexico. In one partition were these 2 inch long red and orange sweet peppers with extremely thick, crunchy flesh and very few seeds. They were so good, I just had to try to grow some. I gathered seeds from a red one and they have now germinated.
I would be curious to hear more people's experiences with growing out plants from seed gathered from grocery store peppers.

Definitely worth a try. My approach this year was germinating all the random chile seeds i could get my hands on in 2009. So far I've had approx 75% sprouting rate!

its worth picking out the ripest looking habaneros from the package and take seeds from 2 different ones (in case one of them is bum chile)... leave them out to dry for a few days (in a shaded area), then seed a few... Good luck

Concur with all the above. Nothing wrong with planting seeds from a hybrid, unless you want a specific variety. F2 hybrids are potluck, but usually good. Lots of folks grow mutts, save seed from selected plants from year to year and reintroduce them as a new "heirloom". Also hybrids do not dominate the commercial markets like they do sweet peppers so there is a good chance it may be open pollinated.

It's usually the sweet peppers where you run into the most taste issues with saving hybrid seed as far as I've been able to tell in personal trials with this kind of stuff.

Most of the habs/s.bons/etc. out there aren't from hybrid seed and those that are tend to come close-enough true to type taste-wise even if the vigor and fruit set isn't on par with the hybrid parent.

My husband bought a package of hot peppers (the label said Jamaican hot peppers) and I used most of them but was left with a green one. I used only the flesh and left the seeds and membrane sitting on the counter and since I was about to sow my pepper seeds, I put them in a damp coffee filter, then in a baggie and left them. I was about to throw them out (10 days later) when I realized that some of them had germinated. I potted 3 of them up and now have 3 healty seedlings growing under lights. Scotch Bonnets are not hybrids, so they should do fine. I started growing them from seeds my uncle had dried from a fresh one for me. I also started sweet green peppers from a store bought one and got good results, but I think that was pure luck. I just liked the pepper and sowed some of the seeds (without drying)and they produced better peppers than my California Wonder. Haven't tried that since, but maybe I should. Good luck with your Scotch Bonnets. And yes, they are very hot!!

An Haitian woman sold me 5 peppers looking like red Habaneros. She said they are from Haiti. They all sprouted. I just tossed the seeds in a papercup filled with some nice soil.

I found some peppers that looke like Scotch Bonnets. They were mstly yellow and few greens and had teh bonnet shape. The box said Air Jamaica and it said peppers from Jamaica. Are those Scotch Bonnets? They also sell Ajicitos.

Anyway how to know if it they are Habaneros or Scotch Bonnets and so on?
What peppers do they use in Haiti [ in creole / french they call them Piment. very very hot.]

here are some photos - public link

http://www.facebook.com/album.php?aid=234589&id=631078065&l=c410048ef5

stefano

Here is a link that might be useful: scotch bonnets from jamaica in brooklyn ny?

hello there,
we seem to live very close by.
i have similar peppers, marked "jamaican hot peppers" from the supermarket on lorimer street (j-line; just putting it into context since i know you'll understand). the heat in those is severely lacking. i can put three into a 3-serving pot of chilli without suffering much of a burn at all. those peppers in your picture look a bit too bumpy to be pure scotch bonnets.

i've heard a great deal many times that jamaican and trinidad growers rarely take the precautions needed to keep their crops either pure or stable. so you might be surprised by whatever you get from those.

i tried germinating thai chiles, store-bought, in a paper baggie just to assess the germination rate. they were taken from a partially ripe pepper, so i kinda stacked the odds in my favor just by a small bit. i got 6 out of 25 to germinate within 6 days of being in the bag. and i could easily get more if i had cared a bit more about the overall moisture content of the bag.

.c

Here is a link that might be useful: image of a scotch bonnet

C thanks.

I looked at the link but that image of the scotch bonnet tehre looks more like an habanero than a bonnet!

anyway there is a lady at the union sq farmers mk on weds and sats that sells heirlooms for $3 each. I got those. And yesterday I found 4 starter plants Scotch Bonnets on Nostrand ave close to ave D and Newkirk ave for $2.

The Jamaican Scotch Bonnets seeds have not srpouted yet but thoes I got from the Haitian vendor that said were from Haiti sproted in 2 days. Those were mostly red and greens.

Off the J train there are a lot of Mexican stores with Mexican chilies.
The Wst Indian markets in Flatbush have a lot of Chinense types but they are just usually marked as Hot Peppers. The ones from Jamaica and Haiti were really hotter, I could feel it just by opening them.
Anyway will see what comes.

I am near teh L train Montrose stop, Graham ave.

Where are you?

I am planning to overwinter plants under lights. I do not really have a yard so it is windowsill growing,although I was considering of putting a crate on the roof with some plants in it. maybe. But I live in an apt building so maybe the landlord would not let.

Actually the peppers from the Haitian store were imported from the Dominican republic, Santiago area. Saw the box. larger store across the street has hot peppers that were more green/ whitish and a person of the store said that they should be from Trinidad. There are in general pretty many different shapes and colors. The one I saw that were from Jamaica were way more consistent in color.

Next to me there was an Haitian guy that owns a small restaurant he said he only needed the red ones for a certain dish.

Anyway if some wants to trade some of these for some seeds or a cutting of black scorpion tongue pepper would make me happy!

stefano

Here is a link that might be useful: west indian markets/ imported caribbean peppers

Thought I would update on this thread. My wife and I bought a vegetable party platter that had these small sweet peppers that were incredible. Thick flesh, very few seeds, incredibly sweet. The tray only said that the produce was from Mexico. I saved a few seeds from a red one and started four seedlings. All four plants have produced a heavy crop of identical peppers to the ones my wife and I ate from that platter. Sometimes growing out peppers from the grocery store works out!