The Scotch Bonnet (naga morris(bengali)) (Capsicum chinense Jacq.) is a variety of chilli pepper that belongs to the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world. Found mainly in the Caribbean islands and the Maldives Islands, it is named for its resemblance to a Tam o'shanter.

Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units. For comparison most jalapeños have a heat rating of 2,500 to 8,000 on the Scoville scale. These peppers are used to flavour many different dishes and cuisines worldwide.

Scotch Bonnet has a flavour distinct from its Habanero cousin. This gives Jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour. Scotch Bonnets are mostly used in Trinidadian, Jamaican, Barbadian and Caymanian cuisine and pepper sauces, though they often show up in other Caribbean recipes.

Fresh ripe Scotch Bonnets or Habaneros change from green to colours ranging from pumpkin orange to scarlet red. Ripe peppers are prepared for cooking by cutting out the seeds inside the fruit which can be saved for cultivation and other culinary uses. Its name comes from early European female settlers whose bonnets looked similar to the pepper.

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