The word "Bonnet-pepper" is spelled as /bɒnɪt ˈpɛpər/. The first part of the word, "bonnet" is pronounced as /ˈbɒnɪt/, which rhymes with "sonnet". The second part of the word, "pepper" is pronounced as /ˈpɛpər/, rhyming with "leper". The word refers to a variety of small, hot chili peppers, also known as "bird's eye chili". It is commonly used in Asian cuisine, particularly in Thai and Indian dishes. As with many food names, the spelling of "Bonnet-pepper" varies across different regions and cultures.
Bonnet-pepper is a term used to refer to a small, hot chili pepper cultivar that is native to the Caribbean region. It belongs to the species Capsicum chinense, which includes some of the hottest chili peppers in the world. The term bonnet-pepper is derived from its resemblance to the bonnet head-covering historically worn by women, as the shape of this pepper is often described as resembling a bonnet or hat.
The bonnet-pepper is known for its intense heat level, which is significantly higher than that of common chili peppers like jalapeños or serranos. It has a Scoville Heat Unit (SHU) rating of around 100,000 to 350,000, making it noticeably hotter. The heat is attributed to the presence of a compound called capsaicin, which stimulates the nerve endings responsible for the perception of spiciness.
In culinary contexts, bonnet-peppers are highly prized for their vibrant flavor, distinct aroma, and fiery heat. They are often used to add a spicy kick to various dishes, and particularly popular in Caribbean cuisines. The bonnet-pepper is a key ingredient in many traditional dishes, such as jerk chicken or pork, hot sauces, salsas, and spicy stews. Its intense heat and unique flavor profile make it a sought-after pepper for those who enjoy spicy and flavorful foods.
Due to its high heat level, it is recommended to handle bonnet-peppers with caution, using gloves or washing hands thoroughly after handling, to prevent discomfort or accidental irritation of sensitive areas.