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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 .
The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. [ 3 ] [ 4 ] The Scoville organoleptic test is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis.
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. Due to its heat and distinct flavour, it is often used in Caribbean cuisine. Trinidad moruga scorpion [35]
The fruit pods of the baccatum species have been cultivated into a wide variety of shapes and sizes, unlike other capsicum species, which tend to have a characteristic shape. The pods typically hang down, unlike a Capsicum frutescens plant, and can have a citrus or fruity flavor.
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice.. The technique of jerking (or cooking with jerk spice) originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.
Madame Jeanette chilis are very hot, rated 125,000–325,000 on the Scoville scale. [1] The peppers ripen to reddish-yellow, similar to Scotch Bonnet peppers, but are larger and not symmetrical. Its flavour is described as "fruity", with hints of mango and pineapple . [ 2 ]
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Capsicum annuum var. glabriusculum, a chili-pepper variety of Capsicum annuum, is native to southern North America and northern South America. [2] Common names include chiltepín, Indian pepper, grove pepper, chiltepe, and chile tepín, as well as turkey, bird’s eye, or simply bird peppers (due to their consumption and spread by wild birds; "unlike humans birds are impervious to the heat of ...