Scotch bonnet

Source: Wikipedia, the free encyclopedia.
Scotch bonnet
SpeciesCapsicum chinense
Cultivar'Scotch Bonnet'
Heat Very hot
Scoville scale100,000-350,000 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

cachucha, is grown on some Caribbean islands.[citation needed
]

Cuisine

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 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
]

  • Scotch bonnet peppers in a Caribbean market
    Scotch bonnet peppers in a Caribbean market
  • A single ripe Scotch bonnet pepper
    A single ripe Scotch bonnet pepper

See also

References

  1. ^ "Chili Peppers Recipes".
  2. ^ DeWitt, Dave (1996). Pepper Profile: Scotch Bonnet. Fiery-Foods.com.
  3. .
  4. ^ "Hot Chili Peppers on the Scoville Scale: Measuring chili pepper heat in Scoville units". The Spruce Eats. The Spruce. Archived from the original on 29 May 2018. Retrieved 2008-08-21.
  5. ISSN 0261-3077
    . Retrieved 2024-01-05.

External links