Proper Name: Scotch Bonnet Red
Pronunciation: Skohtch Boh-net Rehd
Other Names: ???
Type: Capsicum Chinense
Seed Availablity: Unavailable
Scoville Heat Units: 125K – 350K SHU
Sauce Strength Rating*: Extra Hot – 4/11
Ripe Flavour: Savoury red fruitiness, often with hints of florality and pungeant peppery flavour from interbreeding with red habaneros.
Green Flavour: Light green, grassy, floral and very sharp. Pretty pleasant once cooked, though.
Products: Grim Reaper Foods‘ Scotch Bonnet Hot Sauce/Sweeney Todd, The Chilli Alchemist‘s Melliculus Tropicus, ChimouliS‘ Salty Scotch Bonnet, Daddy Cool’s Okra & Garlic Pickle, Chilli Pepper Pete‘s Dragon’s Blood Hot Fruity, Screaming Chimp‘s Pineapple, Mango and Papaya & Original Hot Sauces, Coffee Chilli Choc & Mango and Bonnet White Chocolate, The Jam Horse‘s Horse Kickin’ Hot?, Opal Sunshine‘s Original, Lime-Anero & Mayan Mango, Holly and the Ivy’s Pineapple, Chilli and Mint Salsa, Saucey Lady’s Fireman’s Watch & Birds & Bonnets, Chilli Scrumptious’ First Date & Java Hot, Karyo’s Satan’s Gravy, Wiga Wagaa’s Coriander & Lime, The Crafty Bustard’s Pineapple, Scotch Bonnet & Sesame Oil, Purely Pickled Eggs’ Scotch Bonnet Eggs, Dalston Chillies’ 💀Bajan Hot Sauce, Crazy B🔥stard Sauce’s Scotch Bonnet & Caribbean Spices, Manjira’s Hot Garlic Pachadi, The Chilli Jam Man’s Scotch Bonnet, Glenroy’s Bunkum Bay Hot Sauce, The Ribman’s Holy F🔥🔥k, 🔥Christ on a Bike & 🔥Holy Mother of God, Hot Face Sauces’ Scorpion Scorcher, 📽️BBQ Bonnet & 📽️Reaper Extreme, Whisky Sauce Co.’s Scotch & Bonnet Sauce, Pepper Kitchen’s 📽️Very Hot Sauce & Dangerously Hot Sauce, Up the Garden’s Scotch Bonnet & Lemon Sauce, The Smokey Carter’s Scotch Bonnet Chilli Jam, The Chillees’ Indian Fire?
You may also enjoy: Peter’s Pepper Red
*This value represents the heat rating that I would expect to give to a sauce using this pepper as its main ingredient. Other ingredients or particularly high purity may result in a slightly stronger sauce, while lower concentrations will yeild a weaker one and other products may vary.