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Scotch Bonnet peppers are very hot, with a unique flavor, and are used in Latin American cooking. They are part of the Capsicum chinense group and must be handled with care. Removing the seeds and ribs can reduce their heat and bring out their flavor. They can be grown in USDA zones 8-11.
Scotch Bonnet peppers are among the most intensely hot of all peppers, with a Scoville rating starting around 150,000 and can go up to 300,000 in carefully grown specimens. They are primarily used in Latin American cooking, although they can be used to spice up dishes of all cultures by daring cooks. The peppers have a unique earthy and slightly apricot-like flavor that is delicious, assuming the tongue can discern it beyond the intense heat. Fire peppers are available in some markets, as well as from specialty houses, in fresh and dried forms.
These peppers are one of several edible subspecies in the group of peppers known as Capsicum chinense, thanks to misinformation about the origin of the peppers. In fact, they do not originate in China, although some observers have pointed out a marked similarity between them and Chinese lanterns. Scotch bonnet peppers are usually less than 4 inches (1.5 inches) long and are yellow to red in color with an irregular shape.
Like all extremely hot peppers, Scotch Bonnet peppers must be handled with care, as they can cause skin and eye damage. Ideally, gloves should be worn when handling, especially when disposing of peppers, as the seeds have the highest concentration of capsaicin. Capsaicin has a crystalline structure that causes skin irritation and is not soluble in water; If a pepper causes you pain, eat something sugary or fatty, as the capsaicin will resolve into these substances. Always wash your hands thoroughly after handling chili peppers to avoid skin damage.
To reduce the heat of Scotch Bonnet peppers, you can remove the hot seeds and white ribs in the middle of the pepper, where the capsaicin is concentrated. Not only will this make the peppers more bearable to eat, but it will also bring out the subtle flavors that are sometimes buried in the heat. You can try using them in a wide variety of foods. Many people enjoy contrasting them with dark chocolate or fresh fruit, as the sweet, warm, earthy flavors blend really well. You can also eat them in a more traditional format, as added to Indian and Mexican food, along with Thai and Chinese cuisine.
Scotch bonnet peppers thrive in USDA zones 8 through 11, provided they are grown in somewhat dry, neutral to acidic soil. They need to be protected from frost – most gardeners start them indoors and then move them outside when the danger is over and the plants will be producing fruit in about three months. They are well suited to container gardening, or they can be planted directly into the ground, 18-24 inches (45-60 centimeters) apart. Be sure to keep them away from curious pets and children, however.
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