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Medium-Hot · 100,000 – 350,000 SHU

Scotch Bonnet

The most aromatic pepper in the Caribbean — stone-fruit aroma, floral finish, and real heat behind it.

Try the Scotch Bonnet Mango SauceScoville 101
Origin
Caribbean — Jamaica, Trinidad, and Tobago
Peak heat
350,000
Heat band
Medium-Hot
A single fresh vibrant orange Scotch Bonnet pepper with its distinctive pleated bonnet shape, photographed against a dark charcoal background.

About the pepper

The Scotch Bonnet gets its name from the pleated top of the pod, which looks like a tam-o’-shanter hat. It is the defining pepper of Jamaican and Trinidadian cooking and lives at the center of jerk seasoning, Caribbean hot sauces, and pepper sauces passed down through families.

What separates Scotch Bonnet from its chemical cousin the Habanero is aroma. The pod carries a pronounced tropical fruit profile — mango, apricot, a hint of cherry — and a floral note that lifts sauces instead of burying them in burn. The heat is real (100k to 350k SHU) but it arrives after the flavor lands on your tongue.

Scotch Bonnet pairs naturally with jerk chicken, oxtail stew, fish and seafood, roasted pineapple, and anything coconut-based. Treat it as a flavor pepper first and a heat source second.

Also known as

Bonney pepper, Caribbean red

On the shelf

Find the Scotch Bonnet in this Harmony bottle.

Every Harmony sauce is hand-crafted in small batches in Spring, Texas — built to put the pepper first, with fruit and acid balancing the heat.

Scotch Bonnet Mango Bottle
Medium-Hot Wholesale ready

Scotch Bonnet Mango Sauce

Aromatic island heat with tropical sweetness

See the bottle →

Good to know

Facts about the Scotch Bonnet.

Quick facts, trivia, and context worth knowing before you reach for the bottle.

Fact 1

Scotch Bonnets and Habaneros are the same species (Capsicum chinense) but different cultivars with distinct flavor.

Fact 2

The name comes from the bonnet-shaped pod, not the Scottish highlands.

Fact 3

Jamaica’s pepper sauce tradition relies almost entirely on Scotch Bonnet — not Habanero.

Keep exploring

More peppers on the scale.

Harmony grows and blends a wide range of cultivars — each brings a different place on the Scoville Scale and a different flavor to the bottle.

Medium-Hot · 100,000 – 350,000 SHU

Habanero

The workhorse of the super-hot family — citrus-forward, clean heat, and endlessly versatile on the shelf.

Medium-Hot · 10,000 – 25,000 SHU

Serrano

Smaller and punchier than Jalapeño — five to ten times the kick in a thinner pod.

Medium-Hot · 30,000 – 50,000 SHU

Cayenne

The archetypal “red pepper” behind supermarket hot sauce and kitchen spice jars.

Medium-Hot · 30,000 – 50,000 SHU

Tabasco pepper

The namesake cultivar behind Louisiana-style vinegar pepper sauce — small, juicy, and high-yield.

Extreme · 800,000 – 1,041,427 SHU

Bhut Jolokia (Ghost Pepper)

The first chili certified above one million Scoville units — smoky, fruity, and genuinely ghostly in the back of the throat.

Extreme · 1,569,300 – 2,200,000 SHU

Carolina Reaper

The record-holder. Bred specifically for maximum Scoville, but with a genuinely fruity front note before the burn takes over.

Medium · 500 – 2,500 SHU

Anaheim

The gentle workhorse of the Southwest — mild, slightly sweet, and perfect when you want flavor without a fight.

Medium · 2,500 – 8,000 SHU

Jalapeño

The world’s most familiar hot pepper — bright, snappy heat you can slice onto anything.

Medium · 2,500 – 10,000 SHU

Fresno

Jalapeño-shaped heat with a fruitier edge — red Fresnos bring color and capsaicin together.