ingredient information
Peppers Scotch Bonnet
Scotch bonnet, also known as: Scotty Bons.[1], Bonney peppers[1], (Bengali: Naga Morris), and (Latin: Capsicum chinense) is a variety of chilli pepper that belongs to the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world. Found mainly in the Caribbean islands and also in Guyana and the Maldives Islands, it is named for its resemblance to a Tam o'shanter hat.[2] Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units.[3] For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. These peppers are used to flavour many different dishes and cuisines worldwide. Scotch bonnets have a flavour distinct from its habanero cousin. This gives Jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour. Scotch bonnets are mostly used in Trinidadian, Jamaican, Bajan, Guyanese, and Haitian and Caymanian cuisine and pepper sauces, though they often show up in other Caribbean recipes. Scotch Bonnet peppers in a Caribbean marketFresh ripe scotch bonnets or habaneros change from green to colours ranging from pumpkin orange to scarlet red. Ripe peppers are prepared for cooking by cutting out the seeds inside the fruit which can be saved for cultivation or other culinary uses.