The scotch bonnet is originally from the Caribbean and has his name due to the resemblance with the scotch hat. When ripe the fruits turn yellow or even light orange

Scotch Bonnet, the little Scot's cap

This chilli variety comes originally from the Caribbean and it is still very common there. The Scotch Bonnet is one of the hottest chilies with 150,000-300,000 Scoville units. The fruity chilli is cultivated mainly in Jamaica, but enjoys great popularity far beyond the country. The Scotch Bonnet Chilli variety has its name by the appearance of the fruit. It is as wide as it is long and it looks like a typical tam.

The Scotch Bonnet is often used to cook hot sauces. In the Caribbean kitchen, tropical fruits such as mango or papaya go very well with the Jamaican chilli. These fruits combine wonderfully with the flavor of the Scotch Bonnet, because the chilli itself has a note of apricot in addition to the extreme heat.

Scotch Bonnet - hot tote of the Caribbean!

This article deals with a really very spicy and exceptional chilli, the Scotch Bonnet. Learn in the following paragraphs, for example, where the plant originates from and to which botanical species it actually belongs to!

What exactly does the Scotch Bonnet chilli look like?

The individual pods of the plant develop a size of about 4 cm x 5 cm. Unlike most other chilli varieties, the fruits are slightly wider than they are long. This special shape is very reminiscent of a traditional tartan, hence the name of this chilli variety. The wrinkled furrows on the surface of the fruits also contribute to this apt comparison. The color of the Scotch Bonnet pods is very similar to that of other varieties of chilli. When fully ripe they develop a bright red color. The reason for the extraordinary name is due the appearance, namely:

  • the ratio between length and width
  • the wrinkled furrows of this chilli variety

Where does this chilli type come from?

Originally, Scotch Bonnet is native to the Caribbean, more specifically, Jamaica. Since the variety is closely related to the Habanero, it is sometimes referred to as "Caribbean Habanero". To this day, Jamaica is one of the main growing areas worldwide, for the Scotch Bonnet.

To what variety of Chilli does the Scotch Bonnet belong to?

The variety Scotch Bonnet belongs to the Art Capsicum Chinese, which can already be recognized by the, already mentioned, furrowed form of chilies. A peculiarity of this kind is the really extreme heat, which the chilies develop. Of course, this also applies to the Scotch Bonnet variety. For this reason, you should always protect yourself when handling these chilies, for example by wearing gloves. All plants of this species, with only about one meter in height, are not particularly large, but the crops are still very productive due to the bushy growth. Capsicum Chinese prefers a sunny or half shady site. When the Scotch Bonnet pods are freshly harvested, they are particularly juicy, even though they are not very thick-bodied. The said harvest takes place in Capsicum chinese a little earlier than in other types, since the maturity of the chilies is relatively short. This is very good, as we find, because every year, very early, we can enjoy the extremely hot bulkhead hats.

The plants need a lot of heat!

Due to their Caribbean origin, the Scotch Bonnet plants are used to very warm and humid conditions. For this reason, you will get the best possible result at the harvest if you meet these requirements as well as possible. Of course, it is possible to simulate the tropical, climatic conditions in a greenhouse. In such a greenhouse, this works best, because the energy of the sun is stored in the interior, at the same time a high humidity is automatically formed. If you do not have a greenhouse available, you should in any case, as indicated above, provide for a sunny and warm location, so that the plant can produce as many, hot bulkhead hats.

How is the variety used?

Due to the, already described, fiery heat, the so-called bulkhead is particularly often used for the production of Hot Sauces. Scotch Bonnet is not only keen on its own, but also has a special and even unique apricot flavor. Because of this fact, this chilli variety can be used very creatively in the kitchen. In their homeland, the Caribbean, the specially shaped variety of chilli is used for many dishes. Especially in combination with rice or exotic fruits, such as mango, this chilli variety can be found in many recipes. However, the fiery fruits are also very often used for the production of salsas. Such a hot sauce, with Caribbean exoticism, completes every barbecue perfectly. The possibilities, as you can use the Scotch Bonnet variety in the kitchen, we have again summarized for you clearly:

  • Preparation of hot sauces and salsas
  • for rice dishes
  • and everything you want "spiced up"

The heat is really not to be underestimated!

That the Scotch Bonnet variety is really hot, we do not have to mention again. We would rather give you some tips on how to deal with this heat. For example, what can you do about making your own salsa not taste too hot? The answer is amazingly simple. This works by simply stretching the sauce with the remaining ingredients. If that does not work, fat is always a very good way to bind the capsaicin, therefore the heat. This means you can put some milk, cream or oil in the dish. The addition of a raw potato, can reduce the heat, but you must not forget to remove it again, it should not be overcooked. If it's already too late, because you can feel the heat of the finished food in the mouth, fat is also the best choice to diminish the effects. To remedy this, you should drink milk in such cases, never water! Also, yogurt or bread really helps wonderfully, if you should have misjudged the extreme heat of the Scotch Bonnet.

The fiery conclusion:

The Scotch Bonnet fruits are slightly wider than they are long, and this unusual shape is one of the reasons why the variety was baptized by its extraordinary name. Botanically, the hot tartan hat belongs to the type Capsicum chinese, which explains the very strong heat of the fruits. Other features of this kind are, for example, the small size and a high-yield crop. Mainly the Scotch Bonnet fruits are processed into hot sauces and salsas, but the fruity taste, which is very similar to that of the apricot, can also be creatively used in cooking. In its area of origin, the Caribbean, the spicy chilli variety is used in many recipes. When you handle this really fiery fruit, be sure to take the necessary safety measures, such as wearing gloves. If you underestimate the heat, there are ways to mitigate it. If you want to order your own seeds in our Pepperworld Hot Shop, you should take in consideration that the Scotch Bonnet comes from the Caribbean and therefore it requires a lot of heat and humidity for optimal growth.


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