Scotch Bonnet Pepper
Scotch bonnet peppers are the signature chili of Caribbean cooking, prized for a fruity, floral heat close to habanero — roughly 100,000 to 350,000 Scoville units. They're essential to jerk seasoning, pepper sauces, and countless stews. This guide covers how to buy, handle, and substitute them, and where to find fresh or bottled scotch bonnet near you.
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Bright orange, red, or yellow lantern-shaped peppers, sold loose or bagged in the produce section of most Caribbean grocers.
Bottled hot sauces built around scotch bonnet, often with vinegar, mustard, and mango or carrot — Walkerswood and Grace are widely available brands.
Scotch bonnet is a core ingredient in both wet jerk marinade and dry jerk rub, alongside allspice, thyme, and scallion.
Some Caribbean markets carry frozen whole or chopped scotch bonnet when fresh supply is limited.
Roughly 100,000-350,000 Scoville Heat Units — similar to a habanero, significantly hotter than a jalapeño, but with a fruitier, less sharp flavor.
Wear gloves when cutting scotch bonnet and avoid touching your face or eyes — the oils linger on skin and can cause burning for hours.
Many Caribbean stews and soups add a whole scotch bonnet for gentle heat and flavor without breaking the skin — puncturing or chopping it releases significantly more heat.
Habanero is the closest substitute if scotch bonnet isn't available, though the flavor is slightly less fruity.
Caribbean and West Indian grocery stores typically stock fresh scotch bonnet in the produce section, alongside bottled pepper sauces. See our Caribbean Grocery Stores Near Me directory to find one nearby.
They're closely related and similarly hot, but scotch bonnet has a slightly sweeter, fruitier flavor and a more lantern-shaped pod. Habanero is the closest substitute when scotch bonnet isn't available.
Add a whole, unpunctured pepper to a pot instead of chopping it — you get flavor with much less heat, and can remove the pepper before serving.
Yes — fresh scotch bonnet freezes well whole or chopped, and many cooks keep a frozen stash for year-round use.
Jerk chicken and pork, curry goat, callaloo, pepper pot soup, and most Caribbean pepper sauces all rely on scotch bonnet for their signature heat.