Abstract
Hot pepper (Capsicum annum) is gaining popularity as a food flavor additive. A study was initiated to determine the fruiting characteristics of two hot pepper cultivars; `Scotch Bonnet' and `Brown Lue'. After evaluating 100 fruits of each cultivar, it was found that `Scotch Bonnet' fruits had 34% more seeds and these seeds weighed 9% more than `Brown Lue'. Although `Brown Lue' had longer fruits (3.89 vs 3.33 cm) than `Scotch Bonnet', this difference was not significant. In addition, `Scotch Bonnet' had greater fruit circumference and circumference to length ratio than `Brown Lue'. When fruits were compared for fresh and dried weights, there was no significant difference. However, `Brown Lue' had a significantly higher percent dry matter. Based on dry matter, if fruits were to be produced for crushed peppers, it might be more advantageous to use `Brown Lue'.
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