Scotch bonnet

(redirected from Bonnet peppers)

Scotch bonnet

n.
A cultivar of the tropical pepper Capsicum chinense having irregularly shaped, yellow to red fruit that is among the hottest of all peppers.

[From the shape of its fruit.]
References in periodicals archive ?
The Spiced Mango menu says that the Naaga - succulent pieces of chicken and lamb cooked with onions, tomatoes, crushed peppercorn and Scotch bonnet peppers - was "for the braveheart in you''.
While Rihanna may be one of the hottest Caribbean exports since Scotch bonnet peppers (look it up
Wong will draw on his Jamaican-Chinese heritage in creating dishes, and many of the Caribbean ingredients and spices are imported straight from Jamrock, including Scotch Bonnet peppers and Pimento seeds.
With 11 ante-post favourites in the yard it's easy to see why punters have lumped on Willie to rub Scotch Bonnet peppers into the lacerations on Nicholls and Henderson's backs and win the British trainers' championship.
The flavours are from around the world and worthy of the price to get some of the crab fritters with sweet chili dip or whole steamed tilapia with scotch bonnet peppers.
Blend together the onions, scotch bonnet peppers, ginger, curry powder, allspice, thyme and fresh chives.
Habaneros and Scotch bonnet peppers used to be some of the hottest around, ranging from 100,000 to 350,000 SHU.
It's all cooked up with onions and Scotch bonnet peppers.
Jerk seasoning principally relies upon two items: allspice (called pimento in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale).
The flavours are typically hot and spicy - with the local Scotch Bonnet peppers (Caribbean red peppers) featuring in most dishes- balanced by sweetness.
Ayemase (Dh75) is a dark stew of a mix of meats -- including tripe and cow foot -- that has the famously fiery Scotch bonnet peppers as a base.
SLOW COOKED LAMB BREAST WITH CARIBBEAN SPICES (for 6) 900g lean boneless lamb breast (unrolled) For the Caribbean Marinade: 2 small onions, peeled and quartered; 2 scotch bonnet peppers, deseeded and halved; 4 garlic cloves, peeled; 2tsp ground allspice; 1x20g pack fresh thyme leaves; 100ml dark soy sauce; 50ml dark rum; 1tsp salt; 3tbsp brown sugar ?