In the realm of fiery peppers, the scotch bonnet and ghost pepper stand out not just for their heat, but for their unique flavors and histories. These are two very hot peppers, but how do they really differ in heat? Flavor? Availability? Let’s compare.
Scotch bonnet vs. ghost pepper: Quick comparison
| Scotch Bonnets | Ghost Peppers | |
| Scoville heat units (SHU) | 100,000 – 350,000 | 855,000 – 1,041,427 |
| Median heat (SHU) | 225,000 | 948,214 |
| Jalapeño reference point | 12 to 140 times hotter | 107 to 417 times hotter |
| Capsicum species | Annuum | Chinense |
| Origin | Caribbean | India |
| Use | Culinary | Culinary |
| Size | Approximately 1.5 to 2 inches long, squashed | 2 to 3 inches long, pod-like, wrinkled and pock-marked |
| Flavor | Sweet, fruity | Sweet, fruity |
Which is hotter, the scotch bonnet or ghost?
Both of these chilies bring significant spiciness, but one is easily the hottest: the ghost pepper.
Scotch bonnet peppers register between 100,000 and 350,000 Scoville heat units (or SHU.) It sits within the extra-hot range of the Scoville scale, along with its cousins, the habanero (which shares the exact same Scoville heat range), the fatalii, and the datil.
In comparison, the ghost pepper, or Bhut Jolokia, significantly ups the ante with a staggering range of 800,000 to over 1,000,000 SHU. That’s two to ten times hotter than a scotch bonnet. This range places the ghost in the super-hot category, among the hottest peppers in the world, but far from the leaders. For instance, the Carolina Reaper ranges from 1.4 million to 2.2 million Scoville heat units. The hottest possible ghost doesn’t even come close to the mildest possible Reaper.
How do they differ in appearance?
Though both peppers are fiery, their appearances starkly contrast. The scotch bonnet is named for its resemblance to a tam o’ shanter cap, exhibiting a squashed, bonnet-like shape. Its vibrant hues vary from yellow to bright red as it matures.
On the other hand, the ghost pepper is often elongated with a wrinkled surface. Its colors include reddish-orange and even dark chocolate varieties as they ripen. The ghost pepper appears more dauntingly severe — a wicked wrinkled and pock-marked look to go with wicked heat.
How do they differ in flavor?
The scotch bonnet is celebrated not just for its fiery punch but also for a sweet, fruity undertone—often likened to tomatoes with hints of apple and cherry. This complexity fuels its popularity in Caribbean dishes, enhancing marinades, salsas, and hot sauces with robust depth. It’s often paired with tropical fruits, which enhance the overall sweetness of this pepper.
Conversely, the ghost pepper starts slowly with a sweet, almost fruity profile (sometimes with a hint of earthiness) before the heat sets in. Its delayed burn effect can surprise the unprepared, making it a sought-after ingredient for those daring to push their spice boundaries. The sweetness and extreme heat make the ghost pepper a favorite for more extreme hot sauces, marinades, and salsas.
A tale of two salsas: Two recipes featuring these peppers
Where did each originate?
The scotch bonnet originates from the Caribbean, particularly popular in Jamaica and other islands where it’s integral to regional cuisines. Its historical evolution intertwines deeply with Caribbean culture and is a staple in traditional recipes.
The ghost pepper, however, has roots in India, specifically in the northeastern states such as Assam. It’s heralded not only for its heat but as part of cultural practices and traditional Indian cuisine. The name “ghost pepper” derives from “Bhut Jolokia,” where “Bhut” is a term used for “ghost” in Assamese. Its rise to fame came after being declared the world’s hottest pepper by the Guinness World Records in 2007. But, as mentioned, it has been beaten over the year by more aggressive super-hots, including the Pepper X, which sits atop the rankings as of 2025.
Which is easier to find fresh?
Availability of peppers can vary greatly depending on geography and demand. In many regions outside the Caribbean, the ghost pepper has gained popularity, partly due to its heat notoriety, and thus has found its way into specialty stores and online markets. You can even find ghost peppers in some supermarkets.
In contrast, the scotch bonnet may be more challenging to locate outside of Caribbean communities, although it is generally available in specialty Caribbean and African stores globally. It has gained in popularity, but its cousin the habanero is the more popular option, found in many supermarkets.
Online pepper and seed distributors can also be a good source for both kinds of peppers, catering to those with a passion for pepper cooking or cultivation.
A cautionary note
For both of these peppers (but particularly the ghost), take caution when handling. Both of these chilies contain high amounts of capsaicin, which can cause severe chili burn. It’s not like handling a jalapeño (which many do by hand, even though chili burn is common with any hot pepper.)
When using these chilies, use kitchen gloves at minimum. For the ghost, consider using kitchen goggles as well to take extra precaution from getting any chili oils in your eyes. We recommend, too, to read up on how to combat chili burn, in case the worst happens.
Must-read related posts
- Our Hot Pepper List: We profile 175+ chilies. Discover a world of spiciness.
- Scotch Bonnet Vs. Habanero: See how these two close-cousins compare.
- What’s A Good Scotch Bonnet Substitute? The hab is one. Do you know the others?