The Scotch bonnet (Capsicum chinense) is a variety of chile, similar to, and of the same species as the habanero. The shape is slightly different from the habanero and the Habanero when ripe is orange while the Scotch bonnet when ripe is red. The Scotch Bonnet grows mainly in the Caribbean islands while the habanero grows mainly in Latin and North America. They are both quite hot (wear gloves when processing them) but have distinct and different flavors. Once you get over the initial blistering heat, the intense citrus-like flavor will win you over. Words such as hellish, blistering, and incendiary are used to describe the heat. Scotch bonnets are exported primarily as fresh fruits but also as sauces and jerk seasoning and bring revenue of around US$ 1 million annually.
The Scotch bonnet has a shape that is similar to that of an old-fashioned Scottish bonnet. Most Scotch bonnets have a heat rating of 150,000–325,000 Scoville Units. They are supposedly not as hot as a habanero pepper but when you try a Scotch bonnet, you will feel the same type of fire as eating a habanero pepper. Scotch bonnets are used in many different sauces worldwide. They are also known to cause dizziness, numbness of hands and cheeks as well as severe heartburn, if eaten raw. After preparing chilis it is very important to avoid contact with the eyes or any sensitive skin - even washing the hands may not be enough to remove the capsaicin that gives it its hot taste.
