Scotch Bonnet
Also known as Bonney Pepper · Jamaican Hot · Scotch Bonnet Pepper
Scotch Bonnet is a Capsicum chinense cultivar from Caribbean, Jamaica. Capsi’s sourced range is 142,931–300,000 SHU (Lab-verified). Flavor is tropical-fruit, citrusy, floral, sweet, intense. Used for jerk seasoning, curries, hot sauces, marinades, stews. Heat is a range, not a single marketing number.
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.
About 4.5 times a Capsi Jalapeño (31,902 SHU typical).
Growing
~100 days to maturity
Fruit size
4–7 cm
Flavor & Use
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.
Culinary
About
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.
Backstory
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.
Appearance
Growing
Heritage
We don't have a documented family for this pepper yet.
Sources
Heat figures in Capsi are tied to a source and a trust tier. How we verify heat
- 250,000–300,000 SHU · Lab-verifiedYunbao Liu, Muraleedharan G. Nair (2010) Natural Product Communications 5(1):91-94 · HPLC10.1177/1934578X1000500122
- 142,931 SHU · Lab-verifiedArthur Gahungu, Eric Ruganintwali, Eric Karangwa, Xiaoming Zhang, Daniel Mukunzi (2011) Advance Journal of Food Science and Technology 3(3):211-218 · HPLC
- 100,000–350,000 SHU · Vendor ClaimRed Scotch Bonnet Pepper Seeds
- 100,000–350,000 SHU · Vendor ClaimScotch Bonnet, Red
- Botanical history, species, origin, culinary roleen.wikipedia.org
- SHU details, flavor, appearance, usespepperscale.com
- Appearance, size, flavor notes, culinary applications, nutrition highlightsspecialtyproduce.com
- Growing specs (days to maturity, origin anecdote), heat, usestrueloveseeds.com
- Detailed cultivation guidance for Scotch Bonnet/chinensepeppergeek.com
Last updated 18 Aug 2026 at 07:17
FAQ
- How hot is Scotch Bonnet?
- Capsi’s sourced range is 142,931–300,000 SHU (Lab-verified). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat
- What does Scotch Bonnet taste like?
- 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.
- How do I grow Scotch Bonnet?
- Scotch Bonnet: about 100 days to maturity, tropical climate, full sun, hardiness zones 9-11.
- What can I substitute for Scotch Bonnet?
- habanero, ghost pepper (much hotter)