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Scotch Bonnet, also known as Boabs Bonnet, Scotty Bons, Bonney peppers or Caribbean red pepper is a variety of chilli pepper. Found mainly in the Caribbean islands, it is also in Guyana (where it is called Ball of Fire), the Maldives Islands and West Africa. It is named for its resemblance to a Tam o' Shanter hat.
Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units, however there are completely sweet varieties of Scotch Bonnet grown on some of the Caribbean islands, called Cachucha peppers. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale.
These peppers are used to flavour many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavour and stouter shape, distinct from its habanero cousin with which it is often confused, and gives jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour. Scotch bonnets are mostly used in West African, Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Caymanian cuisine and pepper sauces, though they often show up in other Caribbean recipes.
Fresh, ripe scotch bonnets change from green to colours ranging from yellow to scarlet red. Ripe peppers are prepared for cooking by those who cannot handle the sharp heat by cutting out the area around the seeds inside the fruit, which holds most of the heat. The seeds can be saved for cultivation or other culinary uses. (source Wikipedia)
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M, (*_*)
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Taken for the Macro Monday's theme of Seeds.
A Scotch Bonnet chilli pepper I have been drying out since last year. Will harvest the seeds now and get them planted up. Love 'em.
Strobist: Backlit with a Lenser P3 and lit the seeds with a Lenser P7. All shot on a piece of black perspex which drove me insane getting rid of the dust!
A small Scotch Bonnet. These are rated at 100,000 – 350,000 on the SHU scale of heat. For comparison a mild Jalapeno is rated at 2,500 – 8,000.
North Carolina designated the Scotch bonnet as the official state shell in 1965. The Scotch bonnet is found along the the Atlantic coast from North Carolina to Brazil. North Carolina was the first state to adopt a seashell symbol.
First cataloged in 1778, the Scotch bonnet seashell was so named because of its resemblance to the caps worn by Scottish peasants and because the color pattern resembles a Scottish plaid or tartan.
The Scotch bonnet is a gastropod in the same mollusk class as snails, slugs, and limpets. It is found in North Carolina coastal waters at depths between 50 to 150 feet.
By botanical classification chilli peppers are a fruit; they form from the ovary of a pollinated flower, have multiple fleshy layers and at maturity contain seeds. When combined, these qualities are exclusive to fruit. Even more specifically, the chilli pepper is actually a berry.
To be a classified as a berry, a fruit must contain multiple seeds and develop from a flower that contains a single ovary. Berries also have three distinct fleshy layers: an outer skin called the exocarp, a fleshy layer below the skin (the mesocarp) and an innermost layer that holds or contains the seeds (the endocarp).
Using the chilli as an example, these are three easily identifiable layers: There is a thin, but tough layer of outer skin, a juicy layer of flesh, and a white placental flesh at the core of the chilli that the seeds are attached to. The placental flesh contains the highest percentage of capsaicin (the compound that makes chillies hot) in comparison with the other layers of the chilli and its seeds.
Source: originofchilli.com/are-chilli-peppers-a-fruit-or-a-vegeta...
Taken on one of my shoots experimenting with liquid mixes, lighting and backdrops.
A three drop splash with a double collision.
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Sigma 105mm macro lens, lit with two off camera flashes.
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Best seen Large on black - Press L
These are called Scotch Bonnets and are apparently used in curries. I just thought they looked photogenic!
Ready for harvest
Don't use this image on websites, blogs or other media without explicit permission.
© All rights reserved
...an unexpected hard freeze warning puts me out in the garden this morning picking what i can save of the Scotch Bonnet chilies
Marasmius oreades, also known as the fairy ring mushroom, fairy ring champignon or Scotch bonnet, is a mushroom native to North America and Europe.
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Grown in Homestead, Florida. Sold in Supermarket.
Capsicum chinense
Family Solanaceae
Rockledge
Florida
USA
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Scotch bonnet
Like the closely related habanero, Scotch bonnets have a heat rating of 100,000–350,000 Scoville units.
For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000.
Cauliflower, Artichoke, and Fennel.
Thank you for ALL your faves and comments, M, (* _ *)
For more: www.indigo2photography.com
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
red, white, brown, green, peppers, Scotch-bonnet, cauliflower, Artichoke, fennel, food, edible, design, "conceptual art", studio, black-background, colour, square, NikonD7000, "Magda indigo"
MORE FOOD...
#AbFav_EDIBLE_
Scotch bonnet
Like the closely related habanero, Scotch bonnets have a heat rating of 100,000–350,000 Scoville units.
For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000.
Cauliflower, Artichoke, and Fennel.
Thank you for ALL your faves and comments, M, (* _ *)
For more: www.indigo2photography.com
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
red, white, brown, green, peppers, Scotch-bonnet, cauliflower, Artichoke, fennel, food, edible, design, "conceptual art", studio, black-background, colour, square, NikonD7000, "Magda indigo"
Number 91 in "114 in 2014" : Something Warm.
Something VERY warm indeed!
I HATE chillies myself.
Nobody in our family can manage strong burning stuff like that, but they do make FAB pics!
Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale.
Chillie harvest 2025. Havant, Hampshire, UK.
Includes Scotch Bonnet, Jamaican Yellow, Prairie Fire and Naga (the hottest! of the hot).
MORE FOOD...
#AbFav_EDIBLE_
Scotch bonnet
Like the closely related habanero, Scotch bonnets have a heat rating of 100,000–350,000 Scoville units.
For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000.
Cauliflower, Artichoke, and Fennel.
Thank you for ALL your faves and comments, M, (* _ *)
For more: www.indigo2photography.com
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
red, white, brown, green, peppers, Scotch-bonnet, cauliflower, Artichoke, fennel, food, edible, design, "conceptual art", studio, black-background, colour, square, NikonD7000, "Magda indigo"
Chili peppers have been a part of the human diet in the Americas since at least 7500 BCE. The most recent research shows that chili peppers were domesticated more than 6000 years ago in Mexico, in the region that extends across southern Puebla and northern Oaxaca to southeastern Veracruz, and were one of the first self-pollinating crops cultivated in Mexico, Central America, and parts of South America.
Peru is considered the country with the highest cultivated Capsicum diversity because it is a center of diversification where varieties of all five domesticates were introduced, grown, and consumed in pre-Columbian times. Bolivia is considered to be the country where the largest diversity of wild Capsicum peppers is consumed. Bolivian consumers distinguish two basic forms: ulupicas, species with small round fruits including C. eximium, C. cardenasii, C. eshbaughii, and C. caballeroi landraces; and arivivis with small elongated fruits including C. baccatum var. baccatum and C. chacoense varieties.
Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and called them "peppers" because they, like black pepper of the genus Piper known in Europe, have a spicy, hot taste unlike other foodstuffs. Upon their introduction into Europe, chilies were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries.
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Chilipeper is de Nederlandse naam die gebruikt wordt om vruchten van het geslacht Capsicum van de nachtschadefamilie (Solanaceae) aan te duiden. Niet alleen de 'hete' pepers vallen onder dit geslacht, maar ook de paprika's. De chilipeper is een veelgebruikte vrucht die door de aanwezige capsaïcine vele gerechten scherp van smaak maakt en in de volksmond vaak Spaanse peper wordt genoemd. De hoeveelheid capsaïcine bepaalt de uiteindelijke scherpte van een chilipeper. Er is zelfs een schaal voor chilipepers ontworpen om de scherpte een waarde te geven: de Scovilleschaal.
Geschiedenis
Men neemt aan dat de chilipeper al rond 7000 v.Chr. in Mexico werd gebruikt. Tussen 5200 en 3400 v.Chr. werd de plant al verbouwd, dat maakt chilipeper tot een van de oudste landbouwgewassen ter wereld, maar ook de wilde chilipeper bleef een veelgebruikt kruid. Zowel de Maya's als de Azteken gebruikten de planten intensief, zowel culinair als medicinaal, bijvoorbeeld bij tandpijn. Tegen de tijd dat de Spanjaarden in Mexico arriveerden hadden de Azteken al tientallen variëteiten gekweekt. De chilipeper werd aan het eind van de 15de eeuw 'ontdekt', door de mannen van Columbus, deze was eigenlijk op zoek naar een alternatieve bron van zwarte peper, vandaar dat hij de naam Pimiento ('zwarte peper') aan de plant gaf. Uiteraard hadden de inheemse bewoners de eigenschappen van de plant allang toegepast. Van Chili tot Mexico was deze plant lange tijd de enige door indianen gebruikte specerij. Door de Spanjaarden werd de plant in 1514 in hun eigen land ingevoerd en verspreidde zich zeer snel over de rest van Europa, Afrika en Azië. Rond 1680 waren er al 33 variëteiten gekweekt.
One day later, chilli kept at a fridge, better light and a little more time. Light with a small flash from Elinchrom, a BRX250 and deep octa with diffusor.
Actually the deep octa was a little beside the red plate, otherwise there was always a reflection on the plate.
Chilli, Pepper, Habanero , Scotch Bonnets , spice,Spicy, Indian Chilli, Gewürz, Teller, Untersetzer, Rot, Grün, red, green, DOF, Depth of field, black, vertical, flash, studio flasch, deep Octa, Elinchrome, BRX250
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SCOVILLE HEAT UNIT . . . . . . . . . = . . . . . . PEPPER / CHILI
1,500,000 – 2,000,000 = Trinidad Moruga Scorpion, Pepper Spray,
855,000 – 1,463,700 = Trinidad Scorpion Butch T , Naga Viper, Bhut Jolokia, Bedfordshire Super Naga
350,000 – 580,000 = Red Savina Habanero
100,000 – 350,000 = Habanero, Datil, Scotch Bonnet , Rocoto, Peruvian White Habanero,
50,000 – 100,000 = Byadgi , Bird's Eye, Malagueta ,Chiltepin , Pequin , Sichuan
30,000 – 50,000 = Guntur , Cayenne , Ají , Tabasco , Cumari
10,000 – 23,000 = Serrano , Peter , Aleppo
3,500 – 8,000 = Espelette , Jalapeño , Chipotle, Guajillo , Hungarian Wax , Tabasco Sauce
1,000 – 2,500 = Anaheim , Poblano , Rocotillo , Peppadew
100 – 900 = Pimento, Peperoncini, Banana
MILD = Bell , Cubanelle, Aji dulce
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5 Scotch Bonnet peppers in various stages of ripeness.
Capsicum chinense
Family Solanaceae
Oriental Market, Daytona Beach, Florida, USA.
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