Scotch bonnet
Encyclopedia : S : SC : SCO : Scotch bonnet
|
|
| Heat : Exceptionally Hot (SR: 100,000-325,000) |
The Scotch Bonnet (Capsicum chinense Jacq.) is a variety of chile pepper similar to and of the same species as the habanero. A cultivar of the habanero, it is reputed by some as one of the hottest peppers in the world. It is found mainly in the Caribbean islands and is named for its resemblance to a Scot's bonnet. Most Scotch Bonnets have a heat rating of 150,000–325,000 Scoville Units.
These peppers are used to flavour many different dishes and cuisines worldwide. Scotch Bonnet has a flavor distinct from its Habanero cousin. This gives Jerk dishes (pork/chicken) and other Caribbean dishes their unique flavor. Eaten raw, these peppers are also known to cause dizziness, numbness of hands and cheeks, and severe heartburn.
Fresh ripe Scotch Bonnets or Habaneros change from green to colors 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 and other culinary uses.
Even those accustomed to eating hot peppers often avoid consuming the seeds.
The name Scotch bonnet is also given to the Marasmius oreades mushroom, best known as the fairy ring mushroom.
See also
From Wikipedia, the Free Encyclopedia. Original article here. Support Wikipedia by contributing or donating.
All text is available under the terms of the GNU Free Documentation License See Wikipedia Copyrights for details.