Scotch Bonnet
Also known as Bonney Pepper · Jamaican Hot · Scotch Bonnet Pepper
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 5.7 times a Capsi Jalapeño (25,086 SHU typical).
Growing
~100 days to maturity
Fruit size
2.5–6.5 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. Heat is very high with a slow-building, long-lasting burn.
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
ExploreScotch Bonnet is a traditional landrace.
Sources
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)