Scotch Bonnet sauce, it's in our blood.

Scotch bonnet, also known as scotty bons,[1] bonney peppers, or Caribbean red peppers,[2] is a variety of chili pepper named for its resemblance to a tam o' shanter hat.[3] Also called ata rodo by Yoruba speakers of Nigeria, it is found mainly in the Caribbean islands; it is also found in Guyana (where it is called the ball-of-fire pepper), the Maldives Islands (where it is called githeyo mirus), Panama (where it is called aji chombo) and West Africa.[4] Most Scotch bonnets have a heat rating of 100,000–350,000 Scoville units.[5] For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. However, completely sweet varieties of Scotch bonnet are grown on some of the Caribbean islands, called cachucha peppers.

 

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