High Park Allotment Garden. Toronto, September 25, 2011. Growing hot peppers, then making music to go with them. Kiss my pepper copyright holders, I grow and make my own. Capsicum chinense. Scotch Bonnet, also known as Boabs Bonnet, Scotty Bons, Bonney peppers, or Caribbean red peppers is a variety of chili pepper. Found mainly in the Caribbean islands and also in Guyana and the Maldives Islands and west Africa, it is named for its resemblance to a Tam o'shanter hat. Most Scotch Bonnets have a heat rating of 100000--350000 Scoville Units. For comparison, most jalapeño peppers have a heat rating of 2500 to 8000 on the Scoville scale. These peppers are used to flavour many different dishes and cuisines worldwide. The Scotch bonnet has a flavour distinct from its habanero cousin giving jerk dishes and other Caribbean dishes their unique flavour. Scotch bonnets are mostly used in West African, Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Caymanian cuisine and pepper sauces, though they often show up in other Caribbean recipes. Fresh, ripe scotch bonnets change from green to colours ranging from pumpkin orange to scarlet red. Ripe peppers are prepared for cooking by cutting out the seeds inside the fruit which can be saved for cultivation or other culinary uses. The habanero chili is one of the more intensely piquant species of chili peppers of the Capsicum genus. Unripe habaneros are green, and they color as they mature. Common colours are ...
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