This article needs additional citations for verification .(August 2015) |
Scotch bonnet | |
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Species | Capsicum chinense |
Cultivar | 'Scotch Bonnet' |
Heat | ![]() |
Scoville scale | 100,000-350,000 SHU |
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 and 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. A completely sweet variety of Scotch bonnet, cachucha, is grown on some Caribbean islands.[ citation needed ]
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.[ citation needed ]
Scotch bonnets are mostly used in West Africa, West Indian, Sri Lankan, and Maldivian cuisines and pepper sauces, though they often appear in other Caribbean recipes.[ citation needed ] Scotch bonnets are used in jerk cooking. [5] They are also used in Nicaragua, Costa Rica and Panama for Caribbean-styled recipes such as rice and peas, rondón, saus, beef patties, and ceviche.[ citation needed ]
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