Scotch Bonnet is found mainly in the Caribbean islands; it is also in Guyana (where it is called the ball-of-fire pepper), the Maldives Islands (where it is called githeyo mirus), Panama (where it is called aji chombo) and West Africa. Most Scotch bonnets have a heat rating of 100,000–350,000 Scoville units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. However, completely sweet varieties of Scotch bonnet are grown on some of the Caribbean islands, called cachucha peppers.
|Common Uses||These peppers are used to flavor many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavour and stouter shape, distinct from its habanero relative with which it is often confused, and gives jerk dishes (pork/chicken) and other Caribbean dishes their unique flavor.|