Gourmet Food Source
Like the habanero of which it is a relative the scotch bonnet is a very hot chilli with a scoville rating of between 100,000 and 350,000 units.
There are different varieties but the most common is from their native home in the Caribbean where they are an integral part of Jamaican and Jerk cookery.
Scotch Bonnet Chillies
Green in their unripe state they turn orange or bright red and with some varieties a deep chocolate brown. Their heat should not be underestimated and should be handled with care and diligence. Never eat scotch bonnets raw, they must be cooked first and always use less than you think is necessary, you can always add more but I doubt you would want to!
Scotch bonnets can be grown under glass in milder climates, they can be difficult to germinate and require plenty of sun over a long growing period to ripen, if the seeds are difficult to obtain then choose the habanero as the nearest alternative.
Content and picture © Miles Collins