A very hot, small chilli.
A short (1 to 3 inches) wide (2 to 3 inches) lantern-shaped chile which is used in sauces and spice mixtures throughout the Caribbean. Colors can range from white, yellow, orange, red, and brown when ripe. Most famous as the main ingredient in Jerk Spice (Recipe) .
Very hot, small chilli, similar to the habanero. After preparing chillis, it is very important to avoid contact with the eyes or any sensitive skin - even washing the hands may not be enough to remove all the capsaicin, the volatile oil in the fruit that gives it its hot taste.
A variety of chile, similar to, and of the same species as the habañero. It is found mainly in the Caribbean islands, with a shape resembling a Scot’s bonnet. Most Scotch bonnets have a heat rating of 150,000 to 325,000 Scoville Units. They are used in many different sauces worldwide. If eaten raw by those unaccustomed to eating hot chiles, they can cause dizziness, numbness of hands and cheeks as well as severe heartburn.
The Scotch Bonnet (Capsicum chinense Jacq.) is a variety of chile pepper similar to and of the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world. Found mainly in the Caribbean islands, it is named for its resemblance to a Scotsman's bonnet.
The Scotch Bonnet or Ridged Bonnet is a seashell. Its scientific identification is listed as Semicassis granulata granulata, Phalium granulatum or Phalium (Bezordicella) granulatum granulatum. The shell was first identified in 1778 and is found along the Atlantic coast of the Americas from the southeast United States to Brazil.
