They are members of the Chinense family, which encompasses a wide range of species and sizes. The Mexican variety, habanero, is a direct relative but not the same pepper as is popularly believed.

Others that follow closely in heat are Thailand’s tiny bird peppers and the much-larger Congo peppers of Trinidad.

Varieties

You’ll find orange, red, and yellow peppers throughout the year. These are all the same species.

Buying Tips

The pod should have no mushy spots, cracks, or blemishes. Roll each pepper around in your hand to determine overall firmness.

Scotch bonnet chilies are easy to grow and require the same treatment as most other varieties: a sunny location – in the garden or in a pot - and good drainage. They have a lengthy growing period, however, so patience is required.

Storage Tips

Refrigerate after purchase; they will keep for at least two weeks if fresh. Remove the plastic bag or soft spots will develop.

Usage Tips

These are truly the hottest peppers along with habaneros. Always wear latex or rubber gloves when handling and do not touch any part of your body. The oils from roasting or cooking can burn a person’s airways so ventilation is necessary.

No chile species is consistent in heat levels. Growing conditions control that factor. Always taste a portion of the pepper before adding the full quantity to a recipe.

A small amount of scotch bonnet pepper adds a fiery, but fruity, flavor to jerk seasonings and sauces.

Substitution Tips

• Habaneros in equal amounts
• Jalapenos or serranos (double the amount to achieve some of the heat)