REP.

Capsicum chinense

Scotch Bonnet - Escoville, sabor y usos

Scotch Bonnets look like squashed bonnets, bright and cheerful. Do not trust the shape; the heat is fierce and playful. Each bite starts with tropical fruit, then swings into a deep burn. Jamaican cooks rely on the pepper for jerk, escovitch fish, and pepper pot soups. Trinidadian and Barbadian makers ferment it for signature sauces. The flesh is thick yet juicy, perfect for pounding with scallions and thyme. Try a small sliver in mango salsa, or blend it with papaya and vinegar for table sauce. The range sits between 100,000 and 350,000 SHU. That is serious power - sanctioned by the Ministry of Island Heat. Scotch Bonnet suele alcanzar una temperatura de 100,000-350,000 SHU (Muy caliente). Se encuentra en toda Caribbean, Jamaica en condimentos, encurtidos y adobos. Use Scotch Bonnets in jerk marinades, curry goat, pepper sauces, and stewed beans. Blend with scallions, garlic, vinegar, and allspice for Jamaican marinade base. Add slivers to rice and peas, mango chutney, or callaloo for brightness. They ferment well for mash style hot sauces, and dry into piercing flakes. Pair with tropical fruit, coconut milk, and grilled meats. The pepper's aroma survives cooking, so a single pod seasons large batches. Ver salsas que llevan Scotch Bonnet

También conocido como: Bonney Pepper, Caribbean Red

Capsicum chinense
Scotch Bonnet pepper - very hot (100,000-350,000 SHU) from Caribbean, Jamaica

Especies

Capsicum chinense

Calor

100,000-350,000 SHUMuy caliente

Sabor

Caliente, Afrutado, Pequeño, floral, Pelota

Origen / Regiones

Caribbean, Jamaica

Color / Forma

Orange to red when ripe

Tamaño del pod

4-5 cm wide, 3-4 cm tall

Pruébalo en la vida real

Descubre las salsas con Scotch Bonnet

3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, de vez en cuando, un poco de caos, todo en una caja.

SeleccionadoEn pequeñas cantidadesComprobado térmicamente
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Salsas con Scotch Bonnet

Descubre cómo los creadores utilizan Scotch Bonnet en diferentes estilos y regiones.

Aún no hemos registrado ninguna salsa que contenga Scotch Bonnet.

Sabor y aroma

Scotch Bonnets look like squashed bonnets, bright and cheerful. Do not trust the shape; the heat is fierce and playful. Each bite starts with tropical fruit, then swings into a deep burn. Jamaican cooks rely on the pepper for jerk, escovitch fish, and pepper pot soups. Trinidadian and Barbadian makers ferment it for signature sauces. The flesh is thick yet juicy, perfect for pounding with scallions and thyme. Try a small sliver in mango salsa, or blend it with papaya and vinegar for table sauce. The range sits between 100,000 and 350,000 SHU. That is serious power - sanctioned by the Ministry of Island Heat.
Use Scotch Bonnets in jerk marinades, curry goat, pepper sauces, and stewed beans. Blend with scallions, garlic, vinegar, and allspice for Jamaican marinade base. Add slivers to rice and peas, mango chutney, or callaloo for brightness. They ferment well for mash style hot sauces, and dry into piercing flakes. Pair with tropical fruit, coconut milk, and grilled meats. The pepper's aroma survives cooking, so a single pod seasons large batches.

Perfil térmico

Escala de Scoville

100,000-350,000 SHU

Heat label

Very Hot

Periodo de cosecha

Year round in tropics, summer to autumn elsewhere

Recuento del índice de salsas

-

Historia y cultura

Scotch Bonnets emerged in the Caribbean, likely from Capsicum chinense brought by Spanish and Portuguese ships. Island farmers selected pods with bonnet shapes and fruity aroma. The pepper became central to Jamaican jerk traditions by the 18th century, seasoning meats along with allspice and thyme. Through Caribbean migration, seeds traveled to the United Kingdom, Canada, and the United States. Today, the Scotch Bonnet remains a cultural symbol in Jamaican cuisine, while global seed companies distribute multiple color strains for growers worldwide.

Notas sobre botánica y cultivo

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Grow Scotch Bonnets in warm, humid climates with full sun. Start seeds indoors 10 weeks before transplanting, since they germinate slowly. Maintain soil temperatures near 28°C for best emergence. Transplant after nights stay above 16°C. Plants reach about 70 cm tall and branch heavily, so provide space and airflow. Expect 100 to 120 days to first ripe pods. In cooler regions, greenhouse tunnels or large containers help extend the season. Regular feeding with calcium rich fertilizer reduces blossom end rot.
Trial box with three small-batch bottles
Caja de prueba

¿No estás listo para comprometerte? Prueba con una sola vez.

Una sola caja con tres salsas independientes. Pruébalas una tras otra, puntúa cada una en tu «Salsa Vault» y decide si quieres seguir con el ritual.

Compra una caja de prueba

Preguntas frecuentes

ChiliCodexCDP.faq.answers.heatWithRange

Fuentes

  • Republic of Heat Notas de campo del laboratorio de cata
  • Expedientes de productores presentados a través de Directus
  • Registros abiertos de variedades y investigación académica sobre el pimiento

Para verificar las declaraciones relativas al índice SHU y al origen, contrastamos la información de los bancos de semillas, la bibliografía revisada por pares y los datos de productores de prestigio.

Revisado por Republic of Heat - última actualización: 2025-11-08