Scotch Bonnet Pepper

Scotch bonnet pepper is a small, lantern-shaped chile that ripens from green to yellow, orange, or red; its aroma recalls mango and apricot. Extremely hot with thin, juicy walls, it lends bright, fruity heat to jerk pastes, pepper sauces, stews, and rice, and is sold fresh whole, dried, or minced in pastes.\n\nNative to the Caribbean within the Capsicum chinense group, it anchors Jamaican and Trinidadian cooking and appears in West African pepper sauces. It is commercially grown across the Caribbean and other warm regions, with exports supplying markets worldwide.