Scotch Bonnet

From WikiMD's Wellness Encyclopedia

Scotch Bonnet (also known as Bonney peppers, or Caribbean red peppers) is a variety of chili pepper named for its resemblance to a tam o' shanter hat. It is a member of the Capsicum genus and is prominent in the cuisine of the Caribbean.

Description[edit | edit source]

The Scotch Bonnet pepper is a cultivar of the Capsicum chinense species, which also includes the closely related Habanero pepper. The peppers are small and squashed in appearance, with a shape that resembles a Scottish bonnet, hence the name. They are usually red or yellow at maturity. However, other color varieties exist, including white, brown, and pink.

Heat[edit | edit source]

Scotch Bonnets are among the hottest peppers available, with a heat rating of 100,000–350,000 Scoville units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale.

Culinary use[edit | edit source]

Scotch Bonnet peppers are used to flavor many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch Bonnet has a sweeter flavor and stouter shape, distinct from its Habanero relative with which it is often confused, and gives jerk dishes (pork/chicken) and other Caribbean dishes their unique flavor. Scotch Bonnets are mostly used in West African, Haitian, and Jamaican cuisines such as rice and peas or jerk chicken.

Cultivation[edit | edit source]

Scotch Bonnet peppers are grown throughout the Caribbean, and they also thrive in warm, humid climates. They are a key crop in Jamaica, where they are used extensively in local cuisine.

See also[edit | edit source]

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