Scotch bonnet (also known as Bonney peppers, Caribbean red peppers or Panamanian pepper
in Central America) is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet. It is native to the Americas—a cultivar of Capsicum chinense, which originated in the Amazon Basin, Central and South America.
History
thumb| [[Jamaican scotch bonnets— cultivar of Capsicum chinense.]]
Indigenous peoples like the Amerindians of the Antilles, the Tainos, and later the Caribs, transported scotch bonnet peppers and other staples like cassava and sweet potato across the Caribbean on huge canoes. Both of these Arawakan subgroups originated in the Orinoco River Valley, in present-day Venezuela. The Tainos from the Yucatán Peninsula and Belize were pioneers in traveling to the Greater Antilles, and they took a variety of chilies with them. They have since become a staple of Caribbean cuisine, especially Jamaican.
In the 15th and 16th centuries, Spanish and Portuguese colonizers introduced scotch bonnets and other chili peppers to other regions. Through the Columbian exchange, the five domesticated species of Capsicum were introduced into Europe, Africa, and Asia, where more varieties developed across the globe. They became so popular in Asia and Africa, that many consumers there are unaware of the chili peppers' Mesoamerican origins. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000. A completely sweet variety of scotch bonnet, cachucha, is grown on some Caribbean islands.
Cuisine
Scotch bonnets are used in many cuisines worldwide for hot sauces and condiments. They are compared to habaneros, since both are cultivars of the same species, with the same level of heat and pungency. However, scotch bonnets have a sweeter flavour profile, often described as fruity or citrus-like, and a stouter shape.