How hot is Scotch Bonnet on the Scoville scale?

Scotch Bonnet typically measures 100,000-350,000 SHU (Very Hot). Ranges shift with cultivar and growing conditions.

Is Scotch Bonnet the same as Bonney Pepper?

Bonney Pepper, Caribbean Red show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.

What peppers are similar to Scotch Bonnet?

Consider Bird's Eye, Brazilian Malagueta, Datil, Habanero for comparable heat or recipes.

How to handle Scotch Bonnet safely?

Wear gloves and eye protection when chopping Scotch Bonnets. Ventilate the kitchen while blending or simmering large batches. If pepper oil contacts skin, wash quickly with soap, then treat with dairy or diluted vinegar. Seek medical care if breathing becomes difficult.

Capsicum chinense

Scotch Bonnet - Scoville, Taste & Uses

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 typically measures 100,000-350,000 SHU (Very Hot). Shows up across Caribbean, Jamaica in condiments, pickles, and 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. See sauces using Scotch Bonnet

Also known as: Bonney Pepper, Caribbean Red

Capsicum chinense

Species

Capsicum chinense

Heat

100,000-350,000 SHUVery Hot

Flavour

Hot, Fruity, Tangy, floral, Bold

Origin / Regions

Caribbean, Jamaica

Colour / Shape

Orange to red when ripe

Pod size

4-5 cm wide, 3-4 cm tall

Try it in the wild

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Flavour & Aroma

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.

Heat Profile

Scoville range

100,000-350,000 SHU

Heat label

Very Hot

Harvest window

Year round in tropics, summer to autumn elsewhere

Sauce Index count

History & 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.

Botany & Growing Notes

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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.

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FAQ

: Scotch Bonnet typically measures 100,000-350,000 SHU (Very Hot). Ranges shift with cultivar and growing conditions.
: Hot, Fruity, Tangy, floral, Bold
: Bonney Pepper, Caribbean Red show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
: Consider Bird's Eye, Brazilian Malagueta, Datil, Habanero for comparable heat or recipes.
Bird's Eye - Very Hot
Brazilian Malagueta - Very Hot
Datil - Very Hot
Habanero - Very Hot
: 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.
: 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.
: Wear gloves and eye protection when chopping Scotch Bonnets. Ventilate the kitchen while blending or simmering large batches. If pepper oil contacts skin, wash quickly with soap, then treat with dairy or diluted vinegar. Seek medical care if breathing becomes difficult.

Sources

Republic of Heat tasting lab field notes
Producer dossiers submitted through Directus
Open cultivar registries & academic pepper research

We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.

Reviewed by Republic of Heat - last updated 2025-11-08

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