Scotch Bonnet

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

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

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

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

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

• List of Capsicum cultivars
• Caribbean cuisine
• Jamaican cuisine
• Habanero