Caribbean Scotch Bonnet is So 'Hot' that Suppliers Are Struggling to Meet Demand – Repeating Islands
Capsicum chinense—the Scotch Bonnet pepper. A sure fire way to distinguish between ‘locals’ and ‘foreigners’ at a Caribbean dinner table is to listen out for the request for ‘pepper sauce,’ a hot and tangy flavouring that is typically made of the indigenous Scotch Bonnet, otherwise known as Scotty Bon, Scotchy, Bonney Pepper or scientifically, Capsicum Chinense. The Scotch Bonnet is the main commercial variety of pepper in the region, having achieved this status through a process of repeated selection based on aroma, pungency, flavour, yield, and disease and pest tolerance. Ori...
Source: repeatingislands.com