The Scotch Bonnet is a fiery Caribbean chili famous for its intense tropical-fruity flavor and signature bonnet shape. It is the essential heat in Jamaican jerk seasoning, curries, and hot sauces across the West Indies.
Scotch Bonnet peppers are small (1–2 inches), wrinkled, and distinctly bonnet- or tam-o'-shanter-shaped. They ripen from green to bright yellow, orange, or red. The walls are thin but juicy. Heat is very high (100,000–350,000 SHU) with a slow-building, long-lasting burn.
Native to the Caribbean and a staple in Jamaican cuisine since the 18th century. It is the defining pepper in authentic jerk seasoning and is loved throughout the West Indies for its unique tropical-fruity heat. Despite its extreme heat, its complex sweetness makes it far more than just a spice — it is a true flavor ingredient.
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Reach out →Explosively fruity and tropical with strong citrus, mango, and pineapple notes plus a distinct floral aroma. The heat is fierce but the complex sweetness makes it incredibly flavorful.
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