The Jamaican Yellow Scotch Bonnet pepper , also known as the Yellow Scotch Bonnet or simply the Jamaican , is a variety of pepper that is extremely seek after for its acute heat and delicious flavor . This peppercorn is known for its vibrant white-livered colour and its small sizing , typically measuring about 1 - 2 column inch in diameter .
One of the most distinctive qualities of the Jamaican Yellow Scotch Bonnet pepper is its spiciness . It is wide regarded as one of the hottest peppers in the world , with a heat level that can rival , and sometimes even surpass , that of the Habanero pepper . The heat of this pepper is measure on the Scoville shell , and the Jamaican Yellow Scotch Bonnet peppercorn typically roll from 100,000 to 350,000 Scoville warmth units . This make it importantly hot than a jalapeño pepper , which typically mensurate around 2,500 to 8,000 Scoville heat social unit .
However , the heat of the Jamaican Yellow Scotch Bonnet pepper is not its only noteworthy equipment characteristic . It also possesses a unique and delectable flavour that set it apart from other hot peppers . Many the great unwashed key out its gustatory sensation as fruity and tropic , with hints of citrous fruit and sweetness . This combining of heat and smell make the Jamaican Yellow Scotch Bonnet pepper a popular choice for tot some kick to dishes such as hot sauces , salsas , and marinade .
In terms of cultivation , the Jamaican Yellow Scotch Bonnet pepper is a relatively easy plant to grow , provided it is given the right conditions . It thrives in tender and sunny climates , making it a great pick for spring up in tropic region . It is also potential to civilize this pepper in other climates , as long as it is given enough warmth and sun . The plant life itself is summary and bushy , hit a height of about 2 - 3 feet . It produces an teemingness of peppers , which start off green and gradually turn scandalmongering as they mature .
When it comes to harvesting and using the Jamaican Yellow Scotch Bonnet pepper , it is important to handle it with caveat . The raciness of this pepper can cause skin temper and even burns , so it is advisable to assume gloves when cover it . The white pepper can be reap when they have make their full size and have turn a bright yellow coloring . They can be used fresh in various dish , or they can be dried and ground into a powder for later use .
The Jamaican Yellow Scotch Bonnet pepper is a highly sought - after miscellanea have intercourse for its intense heat and delicious spirit . Its vibrant sensationalistic color , small sizing , and fruity taste make it a pop choice for adding some spicery to stunner . Whether used sassy or dried , this Madagascar pepper is certain to impart a fervid kick to any culinary creation .
Caroline Bates
