Scotch bonnet (also known as Bonney peppers, or Caribbean red peppers)[1] is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet.[2][3] It is ubiquitous in West Africa as well as the Caribbean. Like the closely related habanero, Scotch bonnets have a heat rating of 100,000–350,000 Scoville units.[4] For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. However, completely sweet varieties of Scotch bonnet called cachucha peppers are grown on some of the Caribbean islands.

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Scotch bonnet
Species	Capsicum chinense
Cultivar	'Scotch Bonnet'
Heat	Very hot
Scoville scale	100,000–350,000 SHU

Scotch bonnets are used to flavor many 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 Maldivian, West African, Antiguan, Kittitian/Nevisian, Anguilan, Dominican, St. Lucian, Martinican, Guadeloupean, St Vincentian, Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Cayman cuisines and pepper sauces, though they often show up in other Caribbean recipes. It is also used in Nicaragua, Costa Rica and Panama for Caribbean-styled recipes such as rice and beans, rondón, saus, beef patties, and ceviche. Scotch bonnet is also prominent in the cuisine of the Maldives where it is called githeyo mirus.

Fresh, ripe Scotch bonnets can change from green to yellow to scarlet red; some varieties of this pepper can ripen to orange, yellow, peach, or even a chocolate brown.

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  Scotch bonnet peppers in a Caribbean market
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  A single ripe Scotch bonnet pepper

See also

References

External links

• Media related to Scotch Bonnet at Wikimedia Commons