Scotch Bonnet vs Ghost Pepper
Ghost Pepper is the hotter pepper. It reaches 1,041,427 SHU; Scotch Bonnet tops out at 350,000 SHU, roughly 3 times the heat.
Both are C. chinense.
Which one do you have? Check it with the pepper identifier.
| Scotch Bonnet | Ghost Pepper | |
|---|---|---|
| Scoville Heat Units | 100,000 to 350,000 SHU | 855,000 to 1,041,427 SHU |
| Heat level | Very Hot (100,001–500,000 SHU) | Superhot (1,000,000+ SHU) |
| Species | C. chinense | C. chinense |
| Ripe pod color | Yellow | Red |
| Immature color | Green | Green |
| Pod shape | Mushroom/bonnet/UFO | Habanero-type |
| Pod length | 1 to 2 inches | 1 to 2 inches |
| Flesh | Medium thick flesh | Thin flesh |
| Pod orientation | Pendant pods | Pendant pods |
| Plant height | 24 to 30 inches | 42 to 48 inches |
| Days to harvest | Very Late 90-120 | Very Late 90-120 |
| Flowers | Solid white/cream | Solid white/cream |
| Region of origin | Jamaica | India |
| Credited to | not recorded | Landrace — Assam/Nagaland, Northeast India |
| Also known as | Yellow Scotch Bonnet; Bonney Pepper Yellow; SB Yellow; Yellow Bonney Pepper; Scotch Bonnet Yellow; Scotch Bonnet Jamaican; Jamaican Scotch Bonnet; Jamaican Scotch Bonnet Long; Jamaican Bonney Pepper Long; Jamaican; Big Jamaican; Scotch Bonnet Jamaican Yellow; Bonney Pepper Jamaican Yellow; SB Jamaican Yellow; Yellow Bonney Pepper Jamaican; Bahama Mama; Jamaican Hot; Scotty Bons; Boabs Bonnet; Panamanian Pepper; Martinique Pepper | Bhut Jolokia; Bih Jolokia; Ghost; King Chili; Naga Jolokia; Peppiniello; Raja Mircha; U-Morok; Umorok; Giant Ghost Pepper; Bih Jolokia v1; Bih Jolokia (v2); Bih Jolokia v2; Red Ghost Pepper; Ghost Pepper Red; Bhut Jolokia Red; Red Bhut Jolokia; Ghost Red; Red Bhut; Raja Mirch; Mirish Raja; Bhut Jolokia chili; Bhut Strain |
Both are C. chinense, and that is where the resemblance stops. The Scotch Bonnet is the Jamaican pepper, named for its squat bonnet shape. The Ghost Pepper is from Assam in northeastern India. Jolokia is the Assamese word for a capsicum. The Ghost Pepper page lists it as C. chinense.
One is a cooking pepper and the other is a spice. The Scotch Bonnet seasons jerk, pepper sauce and escovitch. The Ghost Pepper in its home region goes into pork dishes and chutneys and has been smeared on fences to deter elephants. Abroad it is a hot sauce ingredient, a powder and a dare.
In the mouth the difference is timing as much as size. The Scotch Bonnet gives its fruit up front, something between apple, tomato and stone fruit, with heat that follows quickly. The Ghost Pepper tastes faintly sweet and smoky for a few seconds and then the heat arrives late and keeps building. A Scotch Bonnet can stand in for a Habanero in most dishes. A Ghost Pepper cannot stand in for either without changing what the dish is.
Where do Scotch Bonnet and Ghost Pepper come from?
Scotch Bonnet is recorded as originating in Jamaica. Ghost Pepper is recorded as originating in India.
All C. chinense varieties · All very hot peppers
All C. chinense varieties · All superhot peppers
Figures come from each variety's WikiPepper record. Last updated Oct 26, 2026.