The Red Scotch Brain is a rare, fiery hybrid born from crossing the legendary Scotch Bonnet with the 7 Pot Brain Strain—a combination that delivers explosive heat and rich, fruity complexity. This striking pepper stands out with its deeply wrinkled, brain-like texture and its bold red coloration at full maturity.
With a flavor profile that blends tropical fruitiness with a sharp, fast-building burn, the Red Scotch Brain sits confidently within the lower range of the superhot category. Its heat level typically falls between 400,000 and 800,000 Scoville Heat Units (SHU)—hotter than the Red Savina Habanero but not quite as intense as extreme varieties like Jay’s Peach Ghost Scorpion.
Visually, the Red Scotch Brain resembles the Trinidad Moruga Scorpion but differs slightly in shape. It tends to be flatter and more irregular, with a rugged surface that signals the high capsicum oil concentration inside. When the pods ripen from green to bright red, the inner walls become coated with this blistering oil, further amplifying their searing heat.
Exotic, intense, and bursting with vibrant flavor, the Red Scotch Brain is an excellent choice for hot sauce makers, collectors, and growers seeking something truly special in the superhot category.
