REP.

Capsicum chinense

Scotch Bonnet - Échelle de Scoville, saveur et utilisations

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 mesure généralement 100,000-350,000 SHU (Très chaud). On le retrouve un peu partout en Caribbean, Jamaica dans les condiments, les cornichons et les marinades. 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. Voir les sauces à base de Scotch Bonnet

Également connu sous le nom de: Bonney Pepper, Caribbean Red

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

Espèces

Capsicum chinense

Chaleur

100,000-350,000 SHUTrès chaud

Goût

Chaud, Fruité, Piquant, floral, Audacieux

Origine / Régions

Caribbean, Jamaica

Couleur / Forme

Orange to red when ripe

Taille de la gousse

4-5 cm wide, 3-4 cm tall

Essayez-le en situation réelle

Découvrez les sauces mettant en vedette Scotch Bonnet

3 sauces européennes produites en petites quantités : saveur, piquant et parfois un peu de folie, le tout dans une boîte.

SélectionnéEn petites quantitésContrôlé à chaud
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Sauces à base de Scotch Bonnet

Découvrez comment les créateurs utilisent Scotch Bonnet dans différents styles et régions.

Nous n'avons pas encore répertorié de sauces contenant Scotch Bonnet.

Saveur et arôme

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.

Profil thermique

Échelle de Scoville

100,000-350,000 SHU

Heat label

Very Hot

Période de récolte

Year round in tropics, summer to autumn elsewhere

Indice de sauce

-

Histoire et culture

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.

Notes sur la botanique et la culture

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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
Boîte d'essai

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Un seul coffret contenant trois sauces distinctes. Goûtez-les côte à côte, notez chacune d'elles dans votre « Sauce Vault », puis décidez si vous souhaitez poursuivre le rituel.

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Foire aux questions

Scotch Bonnet atteint généralement 100,000-350,000 SHU (Très chaud). Ces fourchettes varient en fonction du cultivar et des conditions de culture.

Sources

  • Republic of Heat Notes de terrain du laboratoire de dégustation
  • Dossiers des producteurs soumis via Directus
  • Registres publics des variétés et recherche universitaire sur le poivron

Nous recoupons les informations provenant des banques de graines, de la littérature scientifique évaluée par des pairs et des données fournies par des producteurs reconnus pour vérifier les allégations relatives au SHU et à l'origine.

Révisé par Republic of Heat - dernière mise à jour le 2025-11-08