Scotch Bonnet peppers are a type of pepper grown in the Caribbean, particularly Jamaica.  They are a member of the habanero family and come in many different colors from green to pumpkin orange.  In Jamaica, they are a staple of "jerk" cuisine.  Jerk seasoning principally relies upon two items: allspice which in Jamaica they refer to as "pimento" and Scotch bonnet peppers. Scotch Bonnet Peppers are considered to be one of the hottest peppers on the Scoville scale, a measurement of “heat” a chili pepper has by the amount of capsaicin it contains. Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units. In comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. 

In jerk cooking, the object of the game is not to add as many Scotch Bonnet you can find – rather, to understand the meat, the method for smoking, and your audience.  While most Scotch Bonnet Peppers are hot, there are some varieties available in Jamaica with a very low degree of heat.  These peppers have a sweeter smoke flavour and are unique from other habanero peppers.