Bottom Line: The Scotch Bonnet is similar to the Habanero chili, bringing plenty of heat while also delivering good flavor.
We hear a lot about the Habanero, Ghost Pepper (aka Bhut Jolokia), Scorpion Chili, and Carolina Reaper, along with some of the other superhot chilis these days, but one that does not get much mention lately is the Scotch Bonnet. It is similar to the Habanero but originates from the Caribbean and is commonly used there and in West Africa. It brings plenty of flavor and heat and can be substituted for the Habanero in many dishes.
The Scotch Bonnet ranges between 100,000 to 350,000 on the Scoville scale, which is similar to the range for the Habanero and places it between the Hot and Fiery ranges on my scale. Typically, the Scotch Bonnets I have found have been at the lower end of the range, but some of those can be real firecrackers. You will definitely want to use these judiciously until you can fully gauge how much heat they will bring to a dish.
The Scotch Bonnet resembles the Scottish tam o’ shanter hat, and that is where the name is derived from. You can find them in red, orange, yellow, and other colors, and the ones I have found in stores tend toward orange or a greenish/yellow hue. They have a fragrant, fruity flavor with hints of apple, cherry, and tomato, which is one of the great things about them. They don’t just bring heat; they bring a very pleasant flavor to whatever they are added to, just like the Habanero.
As mentioned above, these chilis are indigenous to the Caribbean, and they are also commonly found throughout West Africa. The Habanero originated in the Amazon and is common in Mexico, Central, and South America. The two chilis are considered related, and Habaneros can be substituted for Scotch Bonnets, especially since they are easier to find in stores these days.
The Scotch Bonnet is widely used in Caribbean cuisine, most commonly in jerk seasoning/sauce, which includes the chilis, allspice, and a laundry list of other seasonings. It is pretty complicated to make, but it is a delicious way to enhance chicken, lamb, fish, and other meats. You can find a recipe for it here, and you can also find some quite tasty pre-made versions of the sauce in stores and online, like the Walkerswood brand.
There was a time when Scotch Bonnets were easier to find in stores, especially when Caribbean/Jamaican cuisine was trending in popularity. And even though you still see Jerk Chicken and similar dishes in restaurants regularly, the fresh chili pepper is not as easy to find. I do see them in my local HEB from time to time and in international markets, but you can’t always count on finding Scotch Bonnets. As mentioned above, you can use Habaneros instead, but there are some subtle flavor differences. I do not recommend substituting Ghost Peppers or hotter chilis, though, because those are significantly different in flavor and heat.
In addition to the heat and flavor that Scotch Bonnets bring, they have plenty of health benefits, like all fresh chilis. The peppers are high in vitamins A and C, which support immune function and skin health. The capsaicin in these peppers not only delivers notable heat but has been shown to have anti-inflammatory and pain-relieving properties. It may also boost metabolism and aid in weight loss by increasing the body’s heat production and energy expenditure. And at some point, I’m going to get around to writing a diet book based around chili peppers!
The Scotch Bonnet is a pepper with a punch, and it also brings some good flavor to the table. I will generally grab them if I see them in the store, or I will pick up Habaneros as an alternative if the Scotch Bonnet is not available. If you are getting into hotter chilis—venturing beyond the Jalapeno and Serrano—this is a good place to start. They bring plenty of heat, but they won’t result in a meltdown, and the flavor they deliver is an added bonus.