Scotch Bonnet
The Scotch Bonnet pepper, known for its distinctive bonnet-like shape and fiery heat, is a popular variety of chili pepper native to the Caribbean. Renowned for its bright, fruity flavor and intense spiciness—often ranging from 100,000 to 350,000 Scoville Heat Units (SHU)—the Scotch Bonnet is a favorite in Caribbean cuisine, especially in jerk seasoning, hot sauces, and marinades.
In recent years, the Scotch Bonnet has also found a niche in Sri Lanka, a country already famous for its love of spicy food and diverse chili varieties. While not traditionally part of Sri Lankan agriculture or cuisine, the Scotch Bonnet has begun to be cultivated locally, both for export and for use in high-end culinary ventures within the country. Its unique flavor profile has attracted chefs looking to experiment with fusion dishes that blend the heat and depth of Sri Lankan curries with the fruity undertones of this Caribbean chili.
In Sri Lanka’s central highlands and parts of the North Western Province, small-scale farmers have started growing Scotch Bonnets, drawn by the pepper’s high market value and international demand. Some agro-entrepreneurs have even started producing Scotch Bonnet-based hot sauces, blending them with indigenous ingredients like coconut vinegar, lime, and traditional Sri Lankan spices to create hybrid condiments aimed at both local and global gourmet markets.
The integration of Scotch Bonnet into Sri Lanka’s spice landscape highlights the island’s openness to agricultural innovation and global culinary trends. It also presents a promising opportunity for value-added exports, especially as interest in global hot sauce varieties continues to rise.