What Is a Scotch Bonnet Chilli Pepper?

The Scotch bonnet is the pepper of choice in the Caribbean—it’s the most widely used hot pepper in the region’s cuisine. It develops on a quick-growing plant that first produces flowers and then the fruit. You might see Scotch bonnet peppers labeled in stores and markets as “hot peppers” or “big peppers.” These peppers have a heat rating of 80,000 to 400,000 on the Scoville scale and range in color from yellow to green to red, with some varieties ripening to shades of orange and brown. Scotch bonnet peppers are mostly grown in Jamaica, and the peppers are the main ingredient in pepper sauce, a typical Caribbean condiment. They are sold both fresh and dried.

What Is a Scotch Bonnet Chile Pepper?

Scotch bonnets got their name because of their appearance. They grow in an odd, flattened shape that resembles a tam o’ shanter or a “Scotsman’s bonnet.” Depending on what area of the Caribbean you’re visiting, these peppers may also be called “Bahama mamas” or “Jamaican hots.” In some regions, this pepper grows longer with less of a squashed appearance, but it is still the same, spicy hot pepper used in Caribbean cooking.

The Scotch bonnet is one of the hottest peppers out there, ranking side-by-side with the habanero on the Scoville heat scale. However, they are still outmatched in heat by other contenders, such as the Ghost pepper, which comes in at a shocking 1,041,427 on the Scoville scale. Scotch bonnets are a close relative of the habanero. It’s considered spicier than the comparatively mild jalapeño. This is especially the case if you purchase them in areas of the U.S. with high Caribbean populations who like their dishes hot. The peppers can be used whole, sliced, or chopped. Scotch bonnets are expensive, priced several times higher than jalapeño peppers.

Order yours today by simply clicking here, to visit our e-shop!