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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 native to the Caribbean islands and Central America. Most Scotch bonnets have a heat rating of 80,000–400,000 Scoville units.[not in citation given] 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 are grown on some of the Caribbean islands, called cachucha peppers.
|Scoville scale||80,000–400,000 SHU|
These peppers are used to flavour many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavour 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 flavour. Scotch bonnets are mostly used in West African, Antiguan, Kittitian/Nevisian, Anguilan, Dominican, St. Lucian, 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 Costa Rica and Panama for Caribbean-styled recipes such as rice and beans, rondón, saus, beef patties, and ceviche.
Fresh, ripe Scotch bonnets can change from green to yellow to scarlet red; however, other varieties of this pepper can ripen to orange, yellow, peach, or even a chocolate brown.
- "Chile Peppers Recipes".
- DeWitt, Dave (1996). Pepper Profile: Scotch Bonnet. Fiery-Foods.com.
- Andrews, Jean (1998). The Pepper Lady's Pocket Pepper Primer. University of Texas Press. p. 147. ISBN 978-0-292-70483-1.
- "Mead Recipes: Scotch Bonnet Capsimel".
This recipe uses very hot Scotch Bonnet chillies (which are ubiquitous in West Africa).
- "Chile Pepper Heat Scoville Scale". About.com: Home Cooking. The New York Times Company. Retrieved 2008-08-21.
Media related to Capsicum chinense at Wikimedia Commons