A few weeks ago  I was at party when I came across these beautiful peppers called Scotch Bonnets. They are used to make Jamaican jerk spice and other Caribbean dishes. I am not exactly new to hot peppers as I have been torturing myself with Thai peppers my entire life. I love hot food in almost every form I have ever come across.  I soon discovered that Scotch Bonnets are another level of hot.

To make matters worse I could not get my hands to stop burning. I washed them and it only seemed to make it worse. The oil never seems to go away as I learned the hard way by wiping the sweat from my eye only to discover that I had not put Scotch Bonnet oil in my eyes. Days later I could still taste the peppers on the end of my fingers. So back to the party. I grabbed one of these little devils and asked if I could cut off a bit to taste. The guy who was cooking for everyone smiled and said “sure no problem”. I cut off a one inch of this pepper and ate it. The pain consumed my mouth and stomach within minutes. It was hot. Real hot. So the  Scoville scale is the measurement of spicy heat of chili peppers. As it turns out most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units. Jalapeño peppers have a heat rating of 2,500 to 8,000.

Normal people would just move on but I planted the seeds from the pepper that I took home from the party.  The seedling even looks evil. As you can see from the above picture.

Scotch Bonnet Peppers

Attribution Some rights reserved by _sarchi

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