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Scotch bonnet (also known as Bonney peppers, or Caribbean red peppers) [1] is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet. [ 2 ] [ 3 ] It is native to the Americas —a cultivar of Capsicum chinense , which originated in the Amazon Basin , Central and South America .
Extremely hot pepper. As of August 23, 2023, is recognized by Guinness World Records as the world's hottest pepper. [34] Red Savina: United States 200,000–580,000 SHU: Scotch Bonnet: 150,000–325,000 SHU: 5 cm (2.0 in) Named because of its resemblance to a Tam o' shanter, this fruit is closely related to the habanero and is similarly hot ...
Before the early 1990s, there were only two peppers which had been measured above 350,000 SHU, the Scotch bonnet and the habanero. [2] California farmer Frank Garcia used a sport of a habanero to develop a new cultivar, the Red Savina (C. chinense), [3] which was measured at 570,000 in 1994.
[3] [9] The range of pepper heat reflected by a Scoville score is from 500 or less (sweet peppers) to over 2.6 million (Pepper X) (table below; Scoville scales for individual chili peppers are in the respective linked article). Some peppers such as the Guntur chilli and Rocoto are excluded from
The nagabon is a cross between a Scotch bonnet and a ghost pepper. Its heat is hotter than the hottest Scotch bonnet (750,000 SHU ) and milder than the mildest naga (800,000 SHU). [ 1 ]
Adjuma, adjoema, aji umba, or ojemma [2] is a variety of Capsicum chinense chili pepper, originally from Brazil. The fruits are shaped like small bell peppers, colored red or yellow. This pepper is sometimes sold as Madame Jeanette, although that is a different variety.
It is one of the hottest forms of curry regularly available, even hotter than the vindaloo, using many ground standard chilli peppers, or a hotter type of chilli such as scotch bonnet, habanero, or Carolina Reaper. Typically, the dish is a tomato-based thick curry and includes ginger and optionally fennel seeds. [2]
Hot pepper sauces, as they are most commonly known there, feature heavily in Caribbean cuisine. They are prepared from chilli peppers and vinegar, with fruits and vegetables added for extra flavor. The most common peppers used are habanero and Scotch bonnet, the latter being the most common in Jamaica. Both are very hot peppers, making for ...