Scotch bonnet
This article needs additional citations for verification. (August 2015) |
Scotch bonnet | |
---|---|
Species | Capsicum chinense |
Cultivar | 'Scotch Bonnet' |
Heat | Very hot |
Scoville scale | 100,000-350,000 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
-
A single ripe Scotch bonnet pepper
See also
- Bajan pepper sauce
- Caribbean cuisine
- Cuisine of Jamaica
- Cuisine of Nigeria
- Cuisine of Trinidad and Tobago
- Jamaican jerk spice
- List of Capsicum cultivars
- Nagabon
References
- ^ "Chili Peppers Recipes".
- ^ DeWitt, Dave (1996). Pepper Profile: Scotch Bonnet. Fiery-Foods.com.
- ISBN 978-0-292-70483-1.
- ^ "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.
- ISSN 0261-3077. Retrieved 2024-01-05.
External links
- Media related to Scotch Bonnet at Wikimedia Commons