Scotch Bonnet
Also called Bahamian pepper, Caribbean red pepper
A small, lantern-shaped chili with intense heat and a fruity, apricot-like smell. It is the signature pepper of jerk, pepper sauces and Caribbean stews.
Flavor profile
Aroma: fruity, apricot, fiery
Good to know
Origin: Caribbean and West Africa
Forms: fresh, dried, sauce, whole
Heat: about 200,000 Scoville units
Storage: Keep fresh peppers in the refrigerator for about a week, or freeze them whole.
How to use scotch bonnet
Float It Whole
Drop a whole, uncut pepper into a stew or rice pot. You get its fruity aroma with much less heat. Fish it out before it bursts.
Wear Gloves
The capsaicin sticks to skin and stays for hours. Gloves keep it off your hands and away from your eyes.
What goes with scotch bonnet
- Thyme. Thyme's earthy, minty notes balance scotch bonnet's fruity fire in jerk seasoning.
- Scallion. Scallion's fresh bite is a standard partner to scotch bonnet in jerk and Caribbean marinades.
- Garlic. Garlic and scotch bonnet form the pungent base of many Caribbean marinades and pepper sauces.
- Ginger. Ginger's warm bite rounds out scotch bonnet's fruity heat in marinades and sauces.
- Lime. Lime's acid brightens scotch bonnet's fruity heat in hot sauces and ceviche-style dishes.
- Rice. Rice cooked with a whole scotch bonnet picks up its fruity aroma with little heat.
- Chicken thigh. Scotch bonnet marinades are made for chicken thighs, which stay juicy over jerk-style heat.
- Pork Shoulder. Rich pork shoulder holds up to scotch bonnet's heat in jerk pork.
- Coconut Milk. Coconut milk's fat softens scotch bonnet's heat in Caribbean stews and rice dishes.
- Sweet Potato. Sweet potato's sugars calm scotch bonnet's fire.
Mistakes to avoid
- Touching your face after chopping one.
- Using it like a jalapeno. It is many times hotter, so start with a sliver.
Ideas for tonight
- Jerk chicken with a chopped scotch bonnet marinade
- Coconut rice and peas with a whole pepper floating in the pot
- Mango and scotch bonnet hot sauce
Scotch Bonnet: questions
What does scotch bonnet taste like?
A small, lantern-shaped chili with intense heat and a fruity, apricot-like smell. It is the signature pepper of jerk, pepper sauces and Caribbean stews. Its strongest notes are pungent, warm, with an aroma that is fruity, apricot, fiery.
What goes well with scotch bonnet?
Scotch Bonnet pairs best with thyme, scallion, garlic, ginger, lime. Thyme's earthy, minty notes balance scotch bonnet's fruity fire in jerk seasoning.
How do you use scotch bonnet in cooking?
Float It Whole: drop a whole, uncut pepper into a stew or rice pot. You get its fruity aroma with much less heat. Fish it out before it bursts.
How should you store scotch bonnet?
Keep fresh peppers in the refrigerator for about a week, or freeze them whole.
What is the most common mistake with scotch bonnet?
Touching your face after chopping one.
