Scotch Bonnet Pepper

Sweet heat with a Caribbean soul. The Scotch Bonnet is a legendary chili known for its bold heat and unmistakable tropical flavor. With a Scoville rating between 100,000 and 350,000 units, it’s comparable to a habanero — but what sets it apart is its fruitiness: bright, floral, and slightly sweet. SpiceQuest features this vibrant pepper as pure dried chili flakes, made to be used in our grinders. We don’t sell sauces or fresh pods — just the clean intensity of Scotch Bonnet in its most versatile form.

Flavor Profile & Tasting Notes

  • Heat Level: Medium (2/10). A potent, mouth-filling heat that builds and blooms.
  • Mouthfeel: Smooth but intense. The burn spreads across the palate with a warm, persistent feel.
  • Onset: Gradual. Starts mild, then intensifies as it lingers.
  • Linger: Long. This is a pepper that stays with you — a deep warmth that keeps unfolding.
  • Flavor: Distinctively fruity, with notes of tropical mango, citrus, and floral sweetness balanced by a fiery undercurrent. A complex and charismatic chili.

Where It's From

Scotch Bonnet peppers are native to the Caribbean and West Africa. The name comes from the pepper’s shape — resembling a traditional Scottish tam o’shanter bonnet. This chili is central to Jamaican cuisine, where it’s used in jerk marinades, pepper sauces, and stews. It also appears widely across Caribbean islands and parts of Central and South America, prized for its blend of heat and flavor.

How It's Grown

A member of the Capsicum chinense species, the Scotch Bonnet grows best in warm, tropical climates with plenty of sunlight. Plants reach about 2–4 feet in height and produce lantern-shaped pods that ripen from green to yellow, orange, or red depending on the cultivar. Each pepper is thin-skinned but aromatic, and harvest usually occurs around 90–120 days after planting. These peppers thrive in well-drained soil and need consistent warmth to flourish — making them ideal for tropical or subtropical growing zones.

Scoville Heat Rating

  • Scotch Bonnet: 100,000–350,000 SHU
  • Jalapeño: 2,500–8,000 SHU
  • Pequin: 30,000–60,000 SHU
  • Ghost Pepper: 800,000–1,000,000+ SHU

Scotch Bonnet sits squarely in the “super hot” tier. It delivers a big burn, but unlike ultra-hots, it’s known for its rich flavor as much as its fire. This balance is why chefs love it — you get depth and punch, not just heat for heat’s sake.

How to Use It

SpiceQuest’s Scotch Bonnet flakes are designed to bring this chili’s signature complexity to your dishes in an easy, controlled way. Use the grinder to add just the right amount of bold flavor and heat wherever you need it:

  • Highlight Caribbean flavor: Jerk chicken, grilled pork, beans, rice, plantains
  • Spice up stews and braises: Add a deep, slow-building heat to long-simmered dishes
  • Elevate global cuisines: Blend with ginger, garlic, and citrus for West African-inspired sauces or stir it into sweet-spicy glazes
  • Finish strong: Sprinkle on grilled vegetables, seafood, or even tropical fruits like mango or pineapple for a contrast of heat and sweetness

Because the Scotch Bonnet is both powerful and flavorful, a light touch goes a long way. Use the grinder to control your dosage — whether you want a whisper of fire or a tropical blaze.

What You’re Getting

SpiceQuest offers dried Scotch Bonnet chili flakes only — no seeds, powders, or sauces. Each jar comes with an integrated grinder to preserve freshness and allow easy, precise use. These flakes are pure Scotch Bonnet, harvested at peak ripeness and dried to capture their full intensity and fruity character.

Why It Belongs in Your Kitchen

This pepper is for bold cooks who value both fire and flavor. With its sweet heat, Caribbean roots, and unforgettable aroma, the Scotch Bonnet adds personality to every dish. If you’re looking to take your cooking on a tropical adventure — this is the chili to start with.

Sources & Further Reading

  • New Mexico State University - Chile Pepper Institute
  • Caribbean Agricultural Research and Development Institute (CARDI)
  • Oxford Companion to Food – Alan Davidson
  • World Vegetable Center – Capsicum Research
  • Specialty Produce & Growers Exchange Databases
  • Peer-reviewed Capsicum chinense horticultural studies