Scotch Bonnet Pepper
100,000–350,000 SHU — Extremely HotNamed for its resemblance to a Scottish Tam o' Shanter hat, the Scotch bonnet is one of the most flavorful hot peppers in the world. It's the defining chile of Caribbean cuisine — the soul of Jamaican jerk seasoning, hot sauces, and pepper sauces across the islands.
Nearly identical in heat to the habanero (they're close relatives), but the Scotch bonnet has a distinctly sweeter, more tomato-like, tropical flavor that makes it uniquely suited to Caribbean cooking.
Small, round to slightly flattened peppers with a distinctive bonnet or tam shape. Come in yellow, orange, red, and occasionally chocolate-brown colors when ripe. The flavor is intensely fruity, tropical, and sweet — almost cherry-like — before the ferocious heat sets in.
Jamaican Jerk
Essential to authentic jerk seasoning — blend with allspice, thyme, scallions, garlic, ginger, and soy sauce as a marinade for chicken or pork.
Caribbean Hot Sauce
Blend with mango, papaya, mustard, and vinegar for a Scotch bonnet hot sauce with tropical sweetness.
Pepper Sauce
The backbone of traditional Caribbean pepper sauces — fermented or fresh-blended with vinegar and salt.
Soups & Stews
Add whole to soups and stews for heat and flavor — remove before serving to control intensity.
⚠️ Heat Warning
Scotch bonnets are extremely hot — always wear gloves when handling. Avoid touching your face. A tiny amount goes a very long way in recipes. Start with a quarter of a pepper and adjust.
Refrigerate for up to 2 weeks. Freeze whole or chopped for up to 6 months. They can also be dried or made into hot sauce for long-term storage.