| Scotch bonnet | |
|---|---|
 | |
| Species | Capsicum chinense |
| Cultivar | 'Scotch Bonnet' |
| Heat |  Very hot |
| Scoville scale | 100,000-350,000 SHU |
Scotch bonnet (also known asBonney peppers,Caribbean red peppers[1] orPanamanian pepper[2][3]inCentral America) is a variety ofchili pepper named for its supposed resemblance to a Scottishtam o' shanter bonnet.[4][5] It is native to theAmericas—a cultivar ofCapsicum chinense, which originated in theAmazon Basin,Central and South America.[6][7]
Indigenous peoples like theAmerindians of theAntilles, theTainos, and later theCaribs, transported scotch bonnet peppers and other staples like cassava and sweet potato on huge canoes. Both of theseArawakan subgroups originated in theOrinoco River Valley (present-day Venezuela). The Tainos from theYucatán Peninsula andBelize were pioneers in traveling to theGreater Antilles, and they took a variety of chilies with them.[8][9] They have since become a staple ofCaribbean cuisine, especiallyJamaican.[10]
In the 15th and 16th centuries, Spanish and Portuguese colonizers introduced scotch bonnets to other regions. Through theColumbian exchange, the five domesticated species ofCapsicum were introduced into Europe, Africa, and Asia,[11] where more varieties developed across the globe. They became so popular in Asia and Africa, that many consumers there are unaware of the chili peppers'Mesoamerican origins.[8]
Like the closely relatedhabanero, scotch bonnets have a heat rating of 100,000–350,000Scoville units.[10][12] For comparison, mostjalapeño peppers have a heat rating of 2,500 to 8,000. A completely sweet variety of scotch bonnet,cachucha, is grown on some Caribbean islands.[13]
Scotch bonnets are used in many cuisines worldwide forhot sauces and condiments. They are compared tohabaneros, since both are cultivars of the same species, with the same level of heat and pungency. However, scotch bonnets have a sweeter flavour profile and stouter shape.[10]
Scotch bonnets are mostly used inCaribbean,West African,Sri Lankan, andMaldivian cuisines and pepper sauces. In Jamaica, scotch bonnets are key ingredients in variousJamaican dishes, such asjerk, which is also ofTaino origin and indigenous to the island.[8][10]
InLatin American cuisine, it may be used as a substitute for similar peppers, likehabaneros.[10] Scotch bonnets are used in coastalNicaragua,Costa Rica,Honduras,Panama andSan Andrés for Caribbean-styled recipes adopted from Jamaica, such asrice and peas,rondón, and beefpatties— as well as, other dishes likesous andceviche.
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Media related toScotch Bonnet at Wikimedia Commons
