This rather pungent pepper got it's name from the hats worn by Scotsmen - the Tam o'Shanter and it somehow became known as the Scotch Bonnet - probably over a massive drinking session of Caribbean Rum but that's by the by.
Scotch Bonnet up to 350,000 SHU
But that is as far as it goes with anything to do with Scots or Scotland as they originally came from Jamaica in the Caribbean. They come in orange, red and yellow and when you buy seeds you nearly always get a packet of mixed colours. No matter really because they all taste the same and have the same heat level, which is officially 325,000 to 350,000 SHU’s which still makes them into the list of the world’s hottest chillies.
The Scotch Bonnet also goes by other names such as Boabs Bonnet, Scotty Bons, Bonney peppers, or Caribbean red peppers. Found mainly in the Caribbean islands, it is also found in Guyana where it is called Ball of Fire, the Maldives Islands and West Africa.
Scotch Bonnets can be eaten fresh (eh?) but are also great for pickling, sauces and jerk rubs, whatever a jerk rub is! Apparentle (for I have not tried one personally yet) it has a sweeter flavour and stouter shape to distinguish it from its habanero cousin with which it is often confused.