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 ?
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).
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.
With fresh items such as Yams, Plantain, Sweet Potatoes, Mangoes, Papaya, Scotch Bonnet Peppers and much more we have an array of quality fresh produce tailored to the needs of those who are accustom to such authentic cuisine and designed to show the rest of Huddersfield's community just what the Caribbean and African islands have to offer.
For example, I love to start with the Caribbean jerk variety, add orange juice, a little dark rum, scotch bonnet peppers and scallions for a quick flavor trip to the islands.
Every Jamaican has their own recipe for this meat dish, but all will have the two essential ingredients - searingly hot Scotch bonnet peppers and pimento, the native island allspice.
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 ?
The Jamaican government hopes to grow the UK market for niche Jamaica-grown products such as Scotch Bonnet peppers, plantain and ugli fruit.
The bitters, he says, enhances the richness of the chocolate and the spiciness of the Scotch bonnet peppers.
Hilda enjoyed using Scotch bonnet peppers but at the time they were difficult to find.