A Caribbean pepper which gets its name from a perceived resemblance to the Scottish tam o’shanter. It has a little bit of sweetness to go with the heat and a stouter shape, distinct from its habañero cousin with which it is often confused. Fresh, ripe Scotch bonnets change from green to colours ranging from yellow to scarlet red.
It is most commonly found in hot Caribbean dishes such as jerk chicken or jerk pork, although it crops up in recipes as far away as West Africa. It is used to make many of the most famous West Indian hot pepper sauces, which differ from country to country but can be found in almost every household in the Caribbean.