When you bite down on a scotch bonnet pepper, it will feel very different to anything else. It begins sweet, sort of fruity, then transitions into a sharp, bright, burning heat. Why? Capsaicin (the hot) combine with sugar (the sweet). So think about the scotch bonnet less as an instrument of suffering and more as one that enhances flavor. That way you’ll know how to cook with it better.
According to the visual breakdown, the scotch bonnet is a very hot pepper. It’s on par with habanero and ranges between 100,000-350,000 Scoville units. That’s much hotter then the lowly jalapeño. By knowing where it falls on that scale, you won’t freak out when handling the fruit in the kitchen, you’ll be prepared for its heat beforehand.
Everything You Need to Know About Scotch Bonnet Peppers
If you don’t know the strength of your pepper, how can you tame it? And yet, there is no way for numbers to convey what makes a cook choose this pepper as opposed to another one. While Thai bird’s eye chile or cayenne peppers is relatively simple in their flavors, the scotch bonnet has more going on; it has a complex flavor with a tropical sweetness. That sweetness offsets the spiciness and doesn’t overpower other dish parts. Because the pepper is balanced, it can stand up in dishes such as pepper pot stew or escovitch fish. The mix of sweet and hot make the meal better.
So what happens if you’re trying the pepper? A little about the chemistry of capsaicin. It’s an irritant that attaches itself to pain sensors in your mouth. When they signal your brain, it register as fire (not heat). The bad news is that you can’t wash it away with water, since capsaicin is fat soluble, and it will just spread the compound throughout your mouth. The good news: Dairy products such as milk or yogurt contains the casein protein, which breaks down spice particles. It’s a chemical process, not a comfort thing.
To adjust the heat of your peppers, adjust the preparation. Most of the capsaicin are found in the white membrane that lines the inside of the pepper. When removed, the spice diminish, though flavor remains. Or throw an entire pepper, skin and all, into a stew and remove it before serving. The aromatic oils will be infused into the broth but not unleash their full force. Small tweaks make for big impact on the finished product.
If you grow scotch bonnets, you’ll come to love them for their diversity. Remember: These are warm-weather loving plants that don’t fare well in cool climates. Depending on where you live, the pepper will show up in chocolate-colored, yellow, or even red forms. Every color have a subtle flavor difference too. The dark ones taste earthy, while the yellows taste citrus-like. Make sure to keep watering regularly so the plant will grow well and produce fruit in all its colors.
It’s all about complexity in cooking when it comes to using the scotch bonnet, and not just testing your pain threshold. If you learn how to handle the heat and respect the flavor, you’ll be able to make some vibrant dishes. Handle the pepper safely, wearing gloves on your hands. The first burning sensation will subside as you continue to eat. The rich flavors from what you’ve had stays with you.