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Other Names Scot's bonnet, bonnie Flavor Very very hot, 10+
Shape Stem end is depressed. The apex is rounded and deeply inverted folding into a crimped periphery just below the base giving the fruit the appearance of a Scottish tam-o-shanter (a cap with a tight headband and a full flat top, with a large pompom). 2 to 2.5 inches in diameter, 1.25 to 1.5 inches deep. Color Green to yellow-orange or orange Fresh Fresh in markets and available especially in areas catering to west Indian and Caribbean populations Dried Does not dry well - retains the heat but looses the flavor Processed Bottled sauces The first written record of the Scotch Bonnet was in the Gardener's
Dictionary in 1768. Both the Scotch Bonnet and the Habanero, along
with the Datil and West Indian hot, probably derive from the same
Amazonian ancestor brought to the West Indies before the arrival of
Columbus.
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