Scotch bonnet pepper is the cultivation of habanero and is among the hottest chilies anywhere. If you have ever tried a Hanboro pepper, you know that it carries some serious heat.
The Scotch bonnet is equally hot, measuring in the range of 100,000–250,000 Scoville Heat Units (SHU). There are so many companies like Kiri foods that provide better information about scotch bonnet pepper.
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Compare this to a Jalapeno pepper, which is about 5,000 SHU on average, and understand the heat level. Scotch bonnet pepper is usually red or yellow. However, other varieties can ripen to orange, yellow, peach, or even chocolate brown.
Its size range from 1 to 2 1/2 inches in length and 1 to 2 inches in diameter. The shape is similar to the Cubero, although flatter and wider, more like a cap. It is fruity and shiny with a slightly sweet taste. If you have ever tasted a Habano, it is the same in both taste and heat.
For taste comparison, there are hints of apple, cherry, and tomato. To test the heat and taste, try tasting by slicing off a slice, and even chewing it if you think the initial taste is quite safe. Always remember, however, handling hot peppers with care. Wear gloves when cutting them.
Some experts also say that wearing gloves alone is not enough, but after cleaning gloves and cutting boards with pepper, their capsaicin should be cleaned with bleach or detergent to prevent it from spreading. To reduce the overall summer heat before adding it to your dishes, you can remove the internal white placental tissue.