This commodity profile was rendered from
knowledge.domain = commodity, key = cmd_00235(GDF v2.1.1, ? attributes, 28 sections).Renderer:
commodity_profile_rendererv1.0.0. Source row version:knowledge_forge_gdf_v2.1.1_tier2_cmd_00235.
Identity & Botany
| Attribute | Value |
|---|---|
| Canonical name | Scotch Bonnet Pepper |
| Scientific name | Capsicum chinense |
| Family / Genus | Solanaceae / — |
| Produce category | Nightshade |
| Produce subcategory | Chili Pepper |
| FSMA 204 covered? | No |
| AGROVOC URI | c_1294 |
Source: GDF v2.1.1 s01_identity. External: FAO AGROVOC.
Varieties
Estimated commercial varieties: 15.
| Variety | Market share | Notes |
|---|---|---|
| Red Scotch Bonnet | 35% | The most common and widely recognized Scotch Bonnet. Features a vibrant red color, classic fruity-sweet flavor, and high heat (100,000-350,000 SHU). Essential in Caribbean cuisine. |
| Yellow Scotch Bonnet | 30% | Second most common, with a bright yellow color. Offers a similar heat profile to the red variety, often with slightly more pronounced citrusy or tropical fruit notes. Highly versatile. |
| Scotch Bonnet MOA | 10% | Refers to varieties developed or standardized by the Jamaican Ministry of Agriculture. Known for consistent heat, robust flavor, and good productivity, often considered a benchmark for authentic Scotc |
| TFM Scotch Bonnet | 10% | A specific commercial cultivar known for its excellent yields, uniform fruit size, and reliable heat. Popular among commercial growers for its consistent performance. |
| Chocolate Scotch Bonnet | 5% | A specialty variety that ripens to a dark brown or ‘chocolate’ color. Often slightly hotter than the red or yellow types, with a distinct smoky, earthy, and sometimes nutty flavor profile. |
| Peach Scotch Bonnet | 3% | A less common but increasingly popular variety, ripening to a soft peach or orange color. Offers a fruity flavor with a strong heat level, appealing to those seeking unique aesthetics and taste. |
Source: GDF v2.1.1 s04_varieties.variety_summaries.
Post-Harvest Handling
Temperature
- Chilling injury threshold: 50°F.
- Freezing point: 30.6°F. Hard limit.
- Handling urgency: 3 / 5.
Ethylene
| Property | Value |
|---|---|
| Production class | very_low |
| Production rate (20°C) | 0.05 µL/kg·h typical (0.01–0.1) |
| Sensitivity class | low |
| Sensitivity threshold | 1 ppm |
| Climacteric? | No |
Agent note: Scotch Bonnet peppers are non-climacteric and do not ripen post-harvest. Avoid storing with high ethylene-producing commodities.
Mixed-load compatibility
Non-ethylene producers/sensitive
Operational flags
- Can be top-iced? No
- Light-sensitive? No
Source: GDF v2.1.1 s07_harvest_post_harvest.
Market Intelligence
Demand
Increasing, driven by ethnic cuisine popularity and general interest in spicy foods.
Elasticity
| Metric | Value |
|---|---|
| Price elasticity | -0.8 |
| Income elasticity | 0.6 |
| Organic premium elasticity | -1.2 |
Pack sizes
- 10 lb cartons
- 20 lb cartons
- 4 oz clamshells
- 8 oz clamshells
Source: GDF v2.1.1 s09_market_intelligence.
Rendered by commodity_profile_renderer v1.0.0 on 2026-05-15T23:50:00.000Z.