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