Scotch Bonnet
The soul of Caribbean heat: a lantern-shaped pepper whose perfume matters as much as its fire.
Piment antillais · Scotch bonnet pepper · Ají chombo
En bref
- Origine
- Amazon basin, carried through the Antilles by Arawak and Taíno peoples
- Famille
- Solanaceae
- Profil aromatique
- Fruity, apricot-like sweetness followed by a slow, blooming heat
- Force
- 100 000 – 350 000 Scoville
- Saisonnalité
- Year-round, peak July to November
- Catégorie
- Peppers & chillies
- Autres noms
- Scotch bonnet pepper, Scotch bonnet chilli, Piment Scotch Bonnet, Bonney pepper
- Calories / 100 g
- 40 kcal
L'histoire de cet ingrédient
Named for its resemblance to a Tam o' Shanter bonnet, the Scotch bonnet travelled from the Amazon basin through the Antilles long before Columbus. It became the signature of Jamaican jerk pits, Haitian pikliz jars and Trinidadian pepper sauces — a pepper used less for punishment than for perfume, always paired with allspice, thyme and citrus.
Usages culinaires: Jerk marinades · Pepper sauces · Pikliz · Curries and stews · Infused oils
Recettes avec Scotch Bonnet
Pimento-Smoked Jerk Chicken
105 min · Intermédiaire
Griot with Pikliz
130 min · Intermédiaire
Colombo de Poulet
80 min · Facile
Callaloo with Coconut and Crab
65 min · Facile
Ackee and Saltfish
50 min · Intermédiaire
Pikliz
20 min · Facile
Les chefs qui aiment cet ingrédient
André Clarke
Jamaica · Pimento-wood fire cooking
“My grandmother judged a pepper by its smell, never its heat.”
Madeleine de Proust: Scotch Bonnet, Allspice
Marie-Lourdes Jean
Haiti · Epis and Haitian slow cooking
“Pikliz taught me that heat is patience, not violence.”
Madeleine de Proust: Scotch Bonnet, Sour Orange
Devon Alleyne
Bahamas · Conch and coastal cooking
“You hear a good conch salad before you taste it.”
Madeleine de Proust: Conch, Scotch Bonnet
L'apprendre à l'Academy
Scotch Bonnet Masterclass
Three hours inside the pepper: fresh, roasted, fermented and infused. Build a jerk marinade, a pepper sauce and a pikliz from scratch.
- Sat, 12 Sept 2026, 18:00 · 180 min
- Kingston, Jamaica · Sur place · JMD 9 500
Pikliz & Epis: the Haitian base
Build the two preparations every Haitian kitchen keeps ready, and learn how to store them.
- Sun, 27 Sept 2026, 17:30 · 120 min
- Online · En ligne · $35
Conch & Coastal Cooking
Cleaning, tenderising and serving conch, with a focus on sustainable sourcing.
- Sat, 14 Nov 2026, 15:00 · 180 min
- Nassau, Bahamas · Sur place · $80