Scotch bonnet peppers are a type of chili pepper that are native to the Caribbean. They are known for their bright red or yellow color and their distinctive, protruding shape, which is said to resemble a Tam o' Shanter hat.
These peppers are incredibly hot, with a Scoville rating of 100,000 to 350,000 units. For comparison, jalapeño peppers have a Scoville rating of 2,500 to 8,000 units. This means that scotch bonnets are at least 40 times hotter than jalapeños, and can be over 100 times hotter.
Despite their heat, scotch bonnets are a popular choice in Caribbean cuisine. They are often used to add flavor and heat to dishes such as jerk chicken, curries, and hot sauces. They are also used in traditional Caribbean remedies for colds and other ailments.
If you are not used to eating very spicy foods, it is important to be cautious when handling scotch bonnet peppers. The heat from these peppers can be intense, and they can cause skin irritation if handled without gloves. It is also a good idea to avoid touching your face or eyes while handling them.
If you want to try incorporating scotch bonnet peppers into your cooking, it is best to start with a small amount and gradually increase the amount to your desired level of heat. You can also remove the seeds and ribs of the pepper to reduce its spiciness.
Overall, scotch bonnet peppers are a delicious and flavorful addition to many dishes, but they should be used with caution due to their intense heat.