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
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.
The Scotch Bonnet chilli is the Caribbean version, and indeed the little cousin of the famous Habanero chilli. Its heat severity level reaches a strong bite with 100,000-350,000 Scoville, making it one of the hottest chilies in the world. In comparison - it is up to 140 times hotter than a Jalapeño pod.
The Scotch Bonnet is called the Caribbean chilli, and not without a reason: its spicy flavor contains unique fruity sub-notes, which are described by many fans as an apricot-like, exotic sweetness, giving the chilli a fantastic twist. Anyone who has already tasted a Habanero can imagine the taste of Scotch Bonnet in a similar way, with the addition of the fruity sweetness associated with this style and in conjunction with an extreme heat that is nowhere to be found elsewhere.
The Scotch Bonnet chilli is a sort of the type "Capsicum Chinense". With up to 5cm in size, however, it differs from its relatives, as it grows rather round and wide than long and it has many furrows. Because of this nature, it also got its name "Scotch Bonnet" and it is due to its shape, which is very reminiscent of a Tam O'Shanter Hat from Scotland. However, apart from the name, Scotch Bonnet has very little to do with Scotland. Quite the contrary! Its main cultivation area is located in Jamaica and the climate there allows it to grow up to 120 cm high. Anyone who cultivates the variety in colder latitudes however, can expect a slightly reduced growth spurt and therefore with a growth height of only up to 60 cm. The pod itself is, due to its thin outer shell, well suited for drying and smoking. Although not fleshy, the Scotch Bonnet has a juicy bite at harvest. After germination, the fruit matures in its original breeding from a green color to a deep yellow or even orange coloration, while other variants can assume even darker tones like brown.
Originally from the Caribbean, the Scotch Bonnet can be found in many local dishes even today. There it can be found in any local supermarket or restaurant in one form or another, while procurement in our local supermarkets is often very difficult. Since its name does not connect them to the Caribbean at first glance, other names are circulating for the Scotch Bonnet on the Internet: "Bahama Mama", "Jamaican Hot" or "Bahamian" are more likely to give a hint about its origin. Its tropical, fruity and fiery nature make it a popular ingredient of many fruity hot sauces or Caribbean dishes.
Many Scotch Bonnet recipes not only use the classic ingredients, but also fall back on tropical fruits. Very popular here are the papaya and mango. Its special aroma ideally complements the apricot sweetener's own taste, offering an interesting variation of the popular Hot Sauces. The fruit complements the fruity taste of the pod for a true tropical mix. The Scotch Bonnet is the ideal chilli pepper to experiment with fruits and sweet sub-nuts or to process them for the preparation of tropical pork dishes. The Scotch Bonnet chilli is often found in shops or restaurants with owners from a Caribbean region. Here in the Pepperworld Hot Shop we offer such a great variety of different tropical and interesting hot sauces and ingredients and of course you can also buy fresh Scotch Bonnet chilies under the name "Jamaican Hot". By the way, you can find more fresh chilies here.
In order to cultivate the Scotch Bonnet in colder latitudes, an optimal temperature of at least 22 ° C to 28 ° C for the germination period of 12 to 21 days must be maintained. The plant needs a fresh, well-fertilized and well-drained soil and should be protected in any case from waterlogging. The Scotch Bonnet plant needs at least 6 hours per day, but prefers more, direct sunlight. If there is not enough sun, you can switch to a plant lamp. We recommend placing the plant in a Greenhouse or use a heating mat in order to achieve the required temperatures to germinate. In addition, the pot and the greenhouse make it possible to expose the plant to the sun for the required time. The black pot attracts extra heat from the sun. If the temperature falls below 12 ° C, the pot can be moved in easily, or the greenhouse can be heated and the plant remains protected. This also applies to the germination time at night. The plant should never be exposed to temperatures below 12 ° C. A Scotch Bonnet can survive the winter in colder latitudes, like most chilies, but needs the right help. It is best if the plant is cut to 20cm and stored at a minimum of 15 ° C during the winter. With proper care and cultivation, a Scotch Bonnet plant can be used successfully for several years to grow the Caribbean pod at home.
The harvested pods are quite thin-walled, but juicy and are therefore ideal for drying. However, the sweet, tropical flavor suffers slightly from heating or smoking and loses some of the sweetness in the taste. We therefore recommend to try some of the pods fresh to experience the full potential of the Scotch Bonnet. In traditional Caribbean dishes, the Scotch Bonnet is put into the pot as a whole pod, or used as pepper, while its cousin, the Habanero, often gives its heat to the dishes in a chopped form. Adding it in its unmodified form, the Scotch Bonnet gives its unique flavor to the dish, without putting it in extreme heat and it also offers its sweet undertone. Anyone who cuts and cooks the Scotch Bonnet, on the other hand, should not expect a too fruity flavor. Instead, the pungency of the pod is taken by the dish while the tropical sweetness is lost through cooking.
The Scotch Bonnet can be found in many different variants: From Tobago Scotch Bonnet to Scotch Bonnet Chocolate, all variants are served. Depending on the variety, the plant also takes on a different color. For example, the Scotch Bonnet chocolate variety when matured, it takes on a chocolate brown finish, while other varieties already reach their full intensity in their yellow coloration. Another variety grown on the Caribbean islands is the Cachucha. The Cachucha of Scotch Bonnet is a very sweet variety of pods and it is mainly used in conjunction with tropical fruits. Attention! With scores of 100,000 to 350,000 Scotch Bonnet is not the hottest chilli on the market, but it should be treated with care! Avoid contact with the eyes and other mucous membranes. Wash your hands well after processing! If the skin is irritated, the heat of the chilli, can be neutralized with a little oil. Even for experienced hot taste loving consumers - beware of the dosage.
The Scotch Bonnet can be found here in the Pepperworld Hot Shop as Seeds, Sauces and in fresh form It can be purchased in different variants! Whether as a tropical hot sauce, dried fruit to spice up dishes or as a seed, the Scotch Bonnet is a true treasure in the tropical kitchen. Those who would like to give their dishes a fruity undertone with a real bite, will definitely make the right choice with the Scotch Bonnet. Here in the Pepperworld Hot Shop you can find the right mix of fruity tropics with exotic heat for every taste!
Nice, thick sauce made by the Caribbean recipe. With tropical-fiery Scotch Bonnet Chilies, finely tuned with mustard, onions, garlic and spices.
Finely tuned together chili breeds in a fiery-aromatic 'Limited Edition' Hot Sauce.
Scotch Bonnet Chilies blend with Caribbean spices to a taste experience just like under the palm trees!
Some of the hottest chilies are united in this sauce. Burn, baby, burn!
Five super-hot Caribbean chilies are united in a hot sauce. Simply wonderful!
Try the Caribbean fiery gourmet hot sauce with scotch bonnets - the fiery, Caribbean cousin of the habaneros.
NEW - Cult sauce that is not only present in the fetish scene and makes for a good bad taste present! In the USA this Hot Sauce can be found again and again in the rankings!
Tiki Bar with its fruity notes goes a step higher. This heated up version is the right thing for those who like it hot. A round with some serious fire.
The spiced-up version of the Florida Gator Sauce, with Habaneros, Scotch Bonnets, Jalapenos and spices. For when chicken wings, pizza and grilled food have to pack a punch. Heat (1-10): 6
Scotch Bonnet, a Capsicum chinense type from the Caribbean, often gets handled as the smaller brother. Pack contains enough seeds for 10 plants. Heat (1-10): 9
The burning heat of the Scotch Bonnet united with the fruity taste of dark berries.
This chilli that is often counted as a Scotch Bonnet comes from Jamaica. Pack is enough for 15 Plants. Heat (1-10): 10
A hot variety from Jamaica that is a capsicum chinense. Height 60-80 cm. Pack is enough for 10 plants. Heat (1-10): 10
Tasty, fruity hot sauce - cool combination of mango and scotch bonnet chilies. Heat (1-10): 5
+++NEW+++ Foodrama is a supermarket chain in the USA. In one store this beautifully formed yellow Scotch Bonnet has been discovered. Pack is enough for 10 plants. Heat (1-10): 10