Varying in color from pale green to yellow, Scotch bonnet chilies have a deeply inverted rounded apex. The rounded apex folds into a characteristic crimped surface, but may also have smoother pods. About one to one-and-one-half inches in length and two to two-and-one-half inches in diameter, this extremely hot variety offers a fruity smoky flavor. Scoville units: 9-10 (100,000-300,000)

Nutritional Value

Chiles are high in vitamin A, provide an excellent source of vitamin C and B and contain significant amounts of iron, niacin, thiamine, magnesium and riboflavin.

Serving Ideas

This chile adds a hot flavor to relishes, soups, stews, vegetables, casseroles, dips, meat and poultry dishes. Use sparingly as this chile is definitely hot. The heat of the chile is actually in the veins or membranes, not in the seeds. If a recipe calls for a seeded chile, remove the membrane as well. If a hotter flavor is desired than the chile available will provide, leave the seeds and membrane intact. The use of a mortar and pestle is a valuable kitchen aid when using fresh or dried chiles as it enables the chiles to be pounded into the correct consistency as well as keeps the hands protected from pepper burns. To store, place fresh chilies between paper towels or in a paper or plastic bag; refrigerate up to one week.

Ethnic/Cultural Info

Chiles have become the most frequently used condiment and seasoning worldwide, and are considered an important green vegetable in temperate zones. The Portuguese have been credited as being the most responsible for spreading capsicums to the eastern hemisphere, while the Spanish discovered chiles in the western hemisphere. In the Portuguese language, pimenta is used for capsicums and qualifies for various types of chile peppers. Chile is not found in the Portuguese dictionary, nor did they use the words capsicum or chilli in their travels. It is thought to have been the Dutch, followed by the English, who most likely used and spread the current capsicum names to the eastern part of the world.

Geography/History

There has been much confusion regarding this chile and other chilies of the species, Capsicum chinense. Also known as Scot’s bonnet, this chile has been thought to be the same as the Habañero, but they are, in fact, two distinctly different peppers, but are closely related. The differing characteristic is the consistent rounded apex and the depressed base of the Scotch bonnet that distinguishes it from the larger Habañero. Both chilies probably derived from the same Amazonian ancestor brought to the West Indies before Christopher Columbus' arrival. Scotch bonnets grow in Jamaica, the Caribbean islands and coastal Belize. This chile is a featured ingredient in Jamaican jerk sauce and a favorite for heating up Caribbean curry specialties. In the United States, California and Florida are the major chile producers.

Seasons/Availability

Scotch bonnet chile peppers are available year round.