Scotch bonnet
Also known as: habanero, ata rodo, hot pepper
Regions used
West Africa, Central Africa
Heat level
Very Hot
Flavour profile
Fruity, smoky, bright; intensely hot
Availability
Widely sold fresh in African and Caribbean grocers; also frozen and dried.
Potential Allergens
Important guidance for safe cooking and eating.
Allergen information is provided as general guidance only. Always check product labels and packaging, as ingredients and manufacturing processes may vary.
Common uses
The backbone of West African stews, jollof rice, pepper soup and ata rodo sauces; blended raw into pepper bases.
Substitutes
Birds eye chilli
Acceptable AlternativeMedium
High
Use: Use 1 birds eye chilli per Scotch bonnet
Smaller and seedier; the heat is sharp rather than fruity.
⚠ Flavour will differ from the traditional dish
Cayenne pepper
Good AlternativeMedium
High
Use: Use about half the amount, then add to taste
Adjustments: Cayenne is hotter per gram and lacks the fruity aroma of Scotch bonnet
Adds heat without the fruity, smoky complexity. Good when you only need the chilli heat.
⚠ Flavour will differ from the traditional dish
Bell pepper + chilli flakes
Last ResortLow
Low
Use: 1 bell pepper plus ½ tsp chilli flakes
Adjustments: Lacks the fresh chilli aroma
Only when you want the dish to be very mild; very different flavour.
⚠ Flavour will differ from the traditional dish
Habanero
Closest MatchVery High
Very High
Use: Use the same amount
Habanero is one of the closest widely available alternatives to Scotch bonnet. The heat is similar, though habanero is slightly more fruity and less smoky.