Chilli Pepper 'Scotch Bonnet'

One of the best known chilli peppers, Scotch Bonnet is known as being a hot chilli. The fruit is globular in shape, being approximately 5cm long with a 3cm diameter fruit size. It produces a good number of fruits, and responds well to regular applications of fertiliser and water.  When my wife eats these with a meal, she also hiccups with this chilli, caused by the heat of the chilli.

The plant is best grown in the soil, and responds well to regular management. It is interesting to note that when we handle the seedlings, you can actually smell the oil this plant gives off when handled.

We have grown Scotch Bonnet for a number of years, and it is a firm favourite with customers, and is certainly worth trying if you are fond of your chilli peppers. But beware of the heat. It is not as hot as Armaggedon, but personally I treat this one with respect.

Scoville Heat Scale

The heat and taste of chilli peppers is measured in Scoville heat units (shu). This is defined as the number of times a chilli extract needs to be diluted in water for it to lose its heat. At the low end, a bell sweet pepper has a shu of zero, that is there is no heat to the pepper flesh. At the other end of the scale a pure capsacin has a shu rating of 15 million. You need to be a real expert to be able to eat this and enjoy it.

If you find the food you have spiced is too hot to enjoy, you can always deaden the heat by applying yoghurt to the meal. 

Scotch Bonnet: 100-250,000 shu