The scotch bonnet is a very hot, fruity chili pepper, central to Caribbean and West African cooking. It looks like a small, squat lantern or bonnet.
- Botanical name
- Capsicum chinense
- Heat
- Very hot (about 100,000 to 350,000 Scoville units)
- Flavor
- Fruity, sweet, floral, then intense heat
- Colors
- Green, yellow, orange, red
- Close relative
- Habanero
History
Chilies come from the Americas, and the scotch bonnet was developed in the Caribbean, where it became a mainstay of local cooking. It spread to West Africa, where it is also widely used.
Where it comes from
The Caribbean and Central and South America.
Where it is used most
Jamaican jerk seasoning, pepper sauces, Caribbean stews, and West African soups and stews such as jollof rice and pepper soup.
Varieties and types
Scotch bonnet is similar to habanero, though flavor and shape differ slightly. Colors range with ripeness.
Flavor and how to use it
Use sparingly. Remove seeds and white pith to reduce heat, or add a whole pepper to a pot and remove it before it bursts for gentle flavor. Wear gloves and avoid touching your eyes.
Buying, storing and substitutes
Keep refrigerated for about a week, or freeze whole. Habanero is the closest substitute.
Good to know
Handle with care. Capsaicin can burn skin and eyes. Keep out of reach of children.
Recipes that use it
Photo credit: Terrance Barksdale on Pexels.