The Scotch Bonnet is the Habanero's smaller cousin. Originating in Trinidad, Tobago and now widely used in all of the Caribbean due to its intense heat but with an exceptionally tropical-fruity taste which some people say is reminiscent of apricots, apples and cherries.
Smooth, waxy to the touch, pods are about 1.5 inches in size and have an irregular, squat shape with 4-5 ridged lobes. The thin, smooth skin has a waxy sheen and changes from green to red when mature. Fruits have a very thin outer wall, making them particularly well-suited to drying.
It is used daily in Jamaican cuisine where it is an essential ingredient in Jamaican jerk chicken, seafood, ceviche, soups, stews, curries, or rice and peas.
The fruity favor pairs exceedingly well in dishes such as mango or papaya salsas, grilled pork or fish.
(Photo credit: Forgotten Heirlooms )
RED SCOTCH BONNET
SPECIES: C. Chinensis
HEAT LEVEL: HOT
FRUIT COLOR: Light green > Orange > Red
ORIGIN: Open-pollinated - Jamaica
SCOVILLE HU: 80,000–400,000 (Extremely variable)
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