A small, round chili pepper (Capsicum chinense) native to the Caribbean, prized for intense heat paired with fruity sweetness.
Scotch bonnets measure roughly 100,000-350,000 Scoville heat units, among the hottest commonly cooked chilies, but unlike purely hot peppers they carry a distinct sweet, almost tropical flavor with hints of citrus. Jamaica is the leading source, and the pepper is central to Jamaican jerk seasoning as well as Trinidadian pepper sauces and other Caribbean condiments; it has also spread into West African stews and soups and into Caribbean-influenced British cooking. Scotch bonnets are closely related to habanero peppers and are often used interchangeably with them, though Scotch bonnets tend to be slightly sweeter and are the traditional choice in Caribbean recipes. They pair well with allspice, thyme, garlic, tropical fruits like mango and pineapple, and seafood or poultry.