Scotch Bonnets are some of the most pungent little peppers on the planet. They are in the same family as the Habanero and pack just as much punch! Scotch Bonnet chile peppers, or Jamaican hot chiles, are commonly used in Caribbean cooking—and can be quite a shock to the uninitiated.
Scotch Bonnet chile peppers tend to be smaller than the Habanero and have more of a squashed shape that resembles a Scot’s cap—hence, the name ‘Scotch Bonnet.’ But that’s about the only discernable difference between these close capsicum cousins. Both have a fruity flavor, although, the Habanero tends to be a bit more savory. Whatever you plan to use a Scotch Bonnet chile pepper in, you can use a Habanero chile pepper to add a more tropical, fruity flavor with intense heat.
Scotch Bonnet’s are brightly colored chile peppers; these Jamaican hot chiles are typically red or yellow when fully ripe. They can be eaten fresh by those seeking a high from the fiery burn and are also great for pickling, garnishes, sauces and jerk rubs.
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