It is the pepper of choice in Jamaica but is often referred to as the Caribbean red pepper because it is found in many areas of the Caribbean.
Travellers often wonder what makes peppers so attractive and they are a topic of conversation. One of the questions diners often ask when cooking with Scottish bonnet peppers is how much is too much?
Obviously, you want the peppers to taste and smell the way you want them, but you also want to be careful not to put your tongue and mouth in cold water for an hour afterward. So, let's dive in and find out everything you need to know about cooking Scottish bonnet peppers.
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Both scotch and habanero peppers are widely used in Caribbean cuisine. However, Scottish toque is most often used in local recipes.
If you hear someone in Jamaica and much of the Caribbean talking about chilli peppers, he or she is probably talking about Scottish chillies. If you want to try chilli while on vacation in the Caribbean (especially the English-speaking Caribbean), you'll probably head to Scottish chilli.
Scotch bonnet and habanero peppers are very hot chilli peppers with a similar fruity taste. The difference is that Scotch Bonnet Peppers have an added sweetness that adds to the overall flavour.
In terms of Scoville heat, the two peppers have a relatively equal impact (from 100,000 to 350,000). The two are close cousins. Because habanero peppers are more common outside of Jamaica and the Caribbean, they are often used as a substitute for Scottish peppers.
Toque is known for its high level of sweetness, which makes it a key ingredient in some of the most delicious tropical hot sauces in the world.