In the annals of things you shouldn’t try at home, eating an entire raw Jamaican Scotch bonnet pepper is up there with swimming in a shark-infested pool. To put this into perspective ...

A: Although Scotch Bonnet peppers resemble habanero chiles — and both belong to the Capsicum chinense species — they have different heat levels and flavor profiles. Also, habanero peppers are ...

One of my favorite long-term crops is hot peppers. To be more specific, the Scotch Bonnet hot pepper. This is a very hot pepper. It ranks about fifth on the Scoville scale, having a median heat of ...

The Scotch Bonnet is the main commercial variety of pepper in the region, having achieved this status through a process of repeated selection based on aroma, pungency, flavour, yield, and disease ...

Scape the spoon upside down across the inside of the cut pepper and remove all of the spongy white membrane, seeds, and veins. Your Scotch bonnet should be considerably less spicy, but it also ...

He often experiments with flavors when creating his pepper sauces, but Scotch bonnet is always included. “Hot sauces can really be memories and homages to culture and experiences,” Mr ...