Scotch bonnet, scientifically known as Capsicum chinense, is a small, round chilli pepper that is typically red, orange, yellow or green in colour. It is also known as bonnet pepper, Caribbean red hot chilli, Jamaican hot chilli, Scotty Bons, and atarodo in the Yoruba tribe of Nigeria. This chilli pepper is native to the Caribbean Islands, and it is a common ingredient in Jamaican cuisine. The scotch bonnet gets its name from its resemblance to a traditional Scottish bonnet. The scotch bonnet is closely related to the habanero pepper, which is also native to the Caribbean. These two peppers are often used interchangeably in recipes, as they have a similar heat level and flavour profile. However, the scotch bonnet is typically sweeter than the habanero pepper. The scotch bonnet chilli pepper has a heat level of 100,000-350,000 Scoville heat units. This makes it one of the hottest peppers in the world. Fresh and ripe Scotch bonnets can change from green to yellow to scarlet. Some varieties of this chilli can ripen into oranges, yellows, peaches and even chocolate browns. The Caribbean islands grow a completely sweet scotch bonnet called cachucha pepper. Scotch bonnet peppers are used in a variety of dishes and seasonings around the world and are often used in hot sauces and seasonings.