Scotch Bonnet Chocolate

Scotch Bonnet Chocolate is a brown-fruited variant of the traditional Scotch Bonnet chilli from the Caribbean. It belongs to Capsicum chinense and is considered a natural colour mutation selected within established Caribbean Scotch Bonnet lines rather than a modern deliberate hybrid.

Pods mature from green to deep chocolate brown and retain the characteristic bonnet-shaped, flattened lantern form. Mature fruit are commonly about 5.0 cm across at the widest point, though exact size varies between seed lines and growing conditions.

Heat is generally reported between 150000 and 250000 SHU. A working figure of 200000 SHU reflects a central estimate within that range. Some seller listings claim higher figures above 300000 SHU, but these are inconsistent and not supported by widely published independent laboratory testing specific to this variant.

Flavour descriptions commonly mention fruity sweetness combined with smoky and earthy undertones. These flavour notes are anecdotal and based on grower and culinary reports rather than formal sensory analysis.

The variety is treated as a Caribbean heirloom-style selection within the broader Scotch Bonnet group, particularly associated with Jamaica. There is no clearly documented first publication year or breeder record in accessible horticultural literature, and most available information comes from seed catalogues and grower sources rather than formal botanical documentation.