REP.

Capsicum chinense

Scotch Bonnet - Scoville, smaak & toepassingen

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 heeft doorgaans een temperatuur van 100,000-350,000 SHU (Zeer heet). Komt in Caribbean, Jamaica veel voor in specerijen, augurken en 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. Bekijk sauzen met Scotch Bonnet

Ook bekend als: Bonney Pepper, Caribbean Red

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

Soort

Capsicum chinense

Warmte

100,000-350,000 SHUZeer heet

Smaak

Heet, Fruitig, Klein, floral, Bal

Herkomst / Regio's

Caribbean, Jamaica

Kleur / Vorm

Orange to red when ripe

Pod-grootte

4-5 cm wide, 3-4 cm tall

Probeer het eens in de praktijk

Ontdek sauzen met Scotch Bonnet

3 Europese sauzen in kleine hoeveelheden – smaak, pit en af en toe een beetje chaos, in één doos.

Met zorg samengesteldKleine seriesOp warmte getest
Bekijk alle sauzenCadeaus bekijken

Sausjes met Scotch Bonnet

Ontdek hoe makers Scotch Bonnet gebruiken in verschillende stijlen en regio’s.

We hebben nog geen sauzen met Scotch Bonnet geregistreerd.

Smaak & 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.

Warmteprofiel

Scoville-schaal

100,000-350,000 SHU

Heat label

Very Hot

Oogstperiode

Year round in tropics, summer to autumn elsewhere

Sauce Index count

-

Geschiedenis en cultuur

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.

Plantkunde & kweekadvies

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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
Proefpakket

Nog niet klaar om je vast te leggen? Probeer het dan eens eenmalig.

Eén doos met drie verschillende sauzen. Proef ze naast elkaar, geef ze een beoordeling in je Sauce Vault en beslis of je dit ritueel wilt voortzetten.

Koop een proefpakket

Veelgestelde vragen

Scotch Bonnet bereikt doorgaans een hoogte van 100,000-350,000 SHU (Zeer heet). Deze waarden variëren naargelang de cultivar en de teeltomstandigheden.

Bronnen

  • Republic of Heat veldnotities van het proeflaboratorium
  • Via Directus ingediende producentendossiers
  • Open rasregisters en wetenschappelijk onderzoek naar paprika’s

We vergelijken gegevens uit zaadbanken, peer-reviewed literatuur en gegevens van gerenommeerde producenten om de SHU-waarden en herkomstclaims te verifiëren.

Beoordeeld door Republic of Heat - laatst bijgewerkt op 2025-11-08