Scotch Bonnet Pepper


Scotch Bonnet peppers are among some of the hottest peppers in the world and should be used with caution. Don't touch your eyes while handling these peppers -- you will be left in tears! It is believed that the name of the pepper is derived from its resemblance to a Scotsman's bonnet.

This type of pepper is mostly found in the Caribbean and is used to make hot jerk seasonings and pepper sauces.


Other names: Scotch Bonnet, Hot Red Pepper, Scotch Pepper, Boabs Bonnet
Translations: Scotch Pepper Bonnet, Scotch Bonnet Pipirai, سكوتش بونيه فلفل, Scotch Bonnet Paprika, Pepper Scotch Bonnet, スコッチボンネットペッパー, 스카치 보닛의 페퍼, Scotch Bonnet Paprika, Scotch Bonnet pieprz, Биљег Боннет бибер, स्कॉच बोनेट मिर्च, ויסקי פלפל בונה, Скотч-Боннет-Перець, Scotch Bonnet, Pimienta, 苏格兰邦讷特辣椒, Скотч-Боннет-Перец, Scotch Bonnet, Pebre, Scotch Боне пипер

Physical Description

Spherical, slightly squashed or wrinkled

Fresh ripe scotch bonnets change from green to colours ranging from pumpkin orange to scarlet red.

Colors: green, yellow, orange, red, chocolate, white

Tasting Notes

Flavors: Spicy
Mouthfeel: Exceptionally hot!
Food complements: Dairy, Raisins, Pork, Rice
Beverage complements: Milk, Coconut milk
Substitutes: Habanero

Preparation and Use

Ripe peppers are prepared for cooking by cutting out the seeds inside the fruit which can be saved for cultivation or other culinary uses.

Cleaning: Wearing gloves, slice the pepper in half and remove stem and seeds. Discard seeds or pat dry and save for cultivating or for adding a bit of spice to a sauce or broth. (In most cases, the seeds contain a fraction of the total heat of the pepper.)

Conserving and Storing

they are quite perishable and will last only a few days. Wrap in plastic and store in the refrigerator. Store at 45°F.

Fresh hot peppers will last between 14-21 days. They should not be in well-ventilated areas. Peppers contain capsaicin, which can irritate the skin and eyes. Keep away from ethylene-producing fruits.


Scotch bonnets are mostly used in Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Caymanian cuisine and pepper sauces, though they often show up in other Caribbean recipes.

History: 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.



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