REP.

Capsicum chinense

Scotch Bonnet – Scoville, chuť a použití

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 má obvykle teplotu 100,000-350,000 SHU (Velmi horké). Vyskytuje se v Caribbean, Jamaica v kořenících směsích, nakládané zelenině a marinádách. 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. Podívejte se na omáčky s Scotch Bonnet

Také známý jako: Bonney Pepper, Caribbean Red

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

Druhy

Capsicum chinense

Teplo

100,000-350,000 SHUVelmi horké

Chuť

Horký, Ovocný, Malý, floral, Míč

Původ / Regiony

Caribbean, Jamaica

Barva / Tvar

Orange to red when ripe

Velikost podu

4-5 cm wide, 3-4 cm tall

Vyzkoušejte to v praxi

Objednejte si omáčky s Scotch Bonnet

3 evropské omáčky z malých sérií – chuť, pikantnost a občas trocha chaosu, to vše v jedné krabičce.

VybranéMalosériová výrobaZkontrolováno z hlediska tepelné odolnosti
Prohlédněte si všechny omáčkyProhlédnout si dárky

Omáčky s použitím Scotch Bonnet

Podívejte se, jak tvůrci využívají Scotch Bonnet v různých stylech a regionech.

Zatím jsme nezaznamenali žádné omáčky s názvem Scotch Bonnet.

Chuť a vůně

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.

Tepelný profil

Scovilleova stupnice

100,000-350,000 SHU

Heat label

Very Hot

Období sklizně

Year round in tropics, summer to autumn elsewhere

Počet indexů omáček

-

Historie a kultura

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.

Botanika a tipy pro pěstování

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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
Zkušební balíček

Ještě se nechcete zavázat? Vyzkoušejte jednorázovou službu.

Jedna krabička se třemi samostatnými omáčkami. Ochutnejte je vedle sebe, ohodnoťte každou z nich ve svém „Omáčkovém archivu“ a rozhodněte se, zda chcete v tomto rituálu pokračovat.

Kupte si zkušební balíček

Často kladené otázky

Scotch Bonnet dosahuje obvykle výšky 100,000-350,000 SHU (Velmi horké). Rozpětí se liší v závislosti na odrůdě a podmínkách pěstování.

Zdroje

  • Republic of Heat poznámky z terénu degustační laboratoře
  • Producentské dokumentace předložené prostřednictvím systému Directus
  • Veřejné registry odrůd a akademický výzkum paprik

Pro ověření údajů o obsahu SHU a původu porovnáváme informace z databází semen, recenzované odborné literatury a údajů od renomovaných pěstitelů.

Recenze: Republic of Heat – naposledy aktualizováno 2025-11-08