The Mixed Stew admits to getting both these peppers confused with each other. The fact is that scotch bonnet peppers are just closely related to habanero peppers. Look for the similarities in flavor and hotness.
Habanero translates into from Havana. The habanero chile pepper spread from Cuba to the Yucatan Peninsula and then throughout Central America. Demand for this pepper means that over 1500 tons of these small peppers get harvested each year in Mexico. The heat of the habanero ranges between 200,000 and 300,000 Scoville units. Colors include orange, red, pink, and white. This pepper is extremely popular in Mexican, Latin American, and Tex Mex cuisines.
The Scotch Bonnet pepper looks more wrinkly and rounder than a habanero. They’re also known as Bonney peppers and Scotty Bons. Jamaicans prefer using this pepper in their special Jerk seasoning. This pepper is also prevalent in Guyanese, Haitian, and other Caribbean cuisines. The heat of a Scotch bonnet ranges between 100,000 and 300,000 Scoville units. Look for yellow, green, red, and orange varieties. These peppers are named for their resemblance in shape to the Tam o’ Shanter, which is a Scottish hat that’s usually made of wool with a pom-pon in the center.
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