Scotch Bonnet peppers vary in color from shades of greenish- yellow to deep orange and red when fully mature. When fresh, their skin is glossy and thin with waxy appearance. Dried Scotch Bonnets are maroon and deeply wrinkled with flavors of smoke, dried flowers, tropical fruit aromatics and a pure spice finish. It is one of the hottest peppers in the world with a Scoville heat rating ranging from 100,000 to 350,000 units.

Seasons/Availability

Dried Scotch Bonnet peppers are available year-round.

Current Facts

The Scotch Bonnet pepper is also known as Jamaican pepper, Martinique pepper, Boabs Bonnet and Scotty Bons. It is botanically classified as Capsicum chinense and a close relative of the Habanero, but considerably smaller in size by almost 3 centimeters. It is best known for its use in traditional Jamaican jerk seasoning, sauces, mash and packaged spices. 

Nutritional Value

Dried Scotch Bonnet peppers contain iron, thiamine, niacin, magnesium, riboflavin, vitamins A, B and C. Chiles are rich in phytochemicals, such as capcaicin and flavenoids, which have strong antioxidant properties.

Applications

Dried Scotch Bonnet peppers are intensely hot and may be used similarly to Habañeros of Ghost chiles. They are a good way to add subtle heat to raw dishes, especially those with a high acid content, such as crudos or ceviches. Their warm fruity flavor works well in combination with fruit such as mango, berries, passion fruit, pineapple and orange. They are a key ingredient in making the famous Mexican soups Pozole and Menudo Rojo.