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If you like spicy food then you might have enjoyed a dish cooked with a Scotch bonnet or habanero. While these little peppers look the same — and a hot sauce can have similar tastes — there are actually distinctions that make them each special and definitely hot.
These peppers are small and have a smooth, waxy touch, although there are subtle differences. A Scotch bonnet pepper is about 1.5 inches in size and appears in the shape of a bonnet, the source of its name.
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It has four circular ridges at its bottom and is seen in bright red, orange, and yellow colors. On the other hand, the habanero is about an inch large and is orange-red in color.
These peppers are used to flavor many different cuisines and dishes around the world and are often used in hot sauces and spices. The Scotch bonnet has a sweet taste and router shape, distinct relative to its Habanero, with which it is often confused, and the jerky dishes and other Caribbean dishes give them unique flavors.
Some experts also say that wearing gloves alone is not enough, but after cleaning gloves and cutting boards with pepper, their capsaicin should be cleaned with bleach or detergent to prevent it from spreading. To reduce the overall summer heat before adding it to your dishes, you can remove the internal white placental tissue.