Scotch Bonnet

Scotch Bonnet chili peppers have spread under many different names in the Caribbean. It is called the Ata Rod in the Nigerian language and is known as the fireball pepper in Guyana. It is called githeyo mirus in the Maldives, aji chombo in Panama and chachua in other parts of the Caribbean. It is called the Scottish cap, but as its origin shows, the Scotsman is only in appearance, for it resembles the Tam o’Shanter hat that the Scots wear. Its taste, in addition to being a very hot pepper variety, is fruity and slightly sweet. It’s like mixing tomatoes with apples and cherries. It’s similar to habanero, so anyone who has ever eaten habanero has an idea of ​​the complex taste. The Scoville scale has a value of 100,000 to 350,000 SHU, which is only 140 times stronger than jalapeno peppers. They prefer places with a tropical climate, and it is recommended to plant them outside 8 to 10 weeks after the last frost. They are wintered indoors in a house or greenhouse at a stable temperature and in a dark place. Peppers are excellent both when dried and freshly picked. It plays a major role in a lot of recipes. Ingredients for countless hot sauces. And thanks to its dazzling taste, its use pays off many times over.


Olchili quality