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Capsicum chinense

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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 medir 100,000-350,000 SHU (Muy caliente). Aparece en 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. ChiliCodexCDP.navigation.seeSauceIndex

También conocido como: Bonney Pepper, Caribbean Red

Capsicum chinense
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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 naturaleza

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

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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 Scoville

100,000-350,000 SHU

Heat label

Very Hot

Ventana 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.

Botánica y notas de 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.

Marcador de posición visual de la caja de prueba

  • 3 salsas de 100 ml (varios estilos)
  • Ficha de cata y sugerencias de maridaje
  • Envíos a toda la UE; tiradas limitadas.

Caja de prueba

Caja única para explorar el calor y el sabor de diferentes estilos de salsas. Sin compromiso; solo prueba y toma notas.

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Preguntas frecuentes

Scotch Bonnet suele medir 100,000-350,000 SHU (Muy caliente). Los rangos varían según el cultivar y las condiciones de cultivo.

Fuentes

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

Cotejamos bancos de semillas, literatura revisada por pares y datos de productores acreditados para verificar las afirmaciones sobre SHU y origen.

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