Scotch bonnet (also known as Bonney peppers, or Caribbean red peppers)^[1] is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet.^[2][3] It is ubiquitous in West Africa and the Caribbean.

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Quick Facts Species, Cultivar ...

Scotch bonnet
Species	Capsicum chinense
Cultivar	'Scotch Bonnet'
Heat	Very hot
Scoville scale	100,000-350,000 SHU

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Like the closely related habanero, Scotch bonnets have a heat rating of 100,000–350,000 Scoville units.^[4] For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000. A completely sweet variety of Scotch bonnet, cachucha, is grown on some Caribbean islands.^{[citation needed]}

Scotch bonnets are used to flavor many dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavor and stouter shape, distinct from its habanero relative with which it is often confused.^{[citation needed]}

Scotch bonnets are mostly used in West Africa, West Indian, Sri Lankan, and Maldivian cuisines and pepper sauces, though they often appear in other Caribbean recipes.^{[citation needed]} Scotch bonnets are used in jerk cooking.^[5] They are also used in Nicaragua, Costa Rica and Panama for Caribbean-styled recipes such as rice and peas, rondón, saus, beef patties, and ceviche.^{[citation needed]}

• Scotch bonnet peppers in a Caribbean market
• A single ripe Scotch bonnet pepper