[4][5] The indigenous Amerindians of the Antilles, the Tainos and later the Caribs, transported scotch bonnet peppers and other staples like cassava and sweet potato on huge canoes.

Through the Columbian exchange, the five domesticated species of Capsicum were introduced to Europe, Africa and Asia,[9] where more varieties developed across the globe.

[8] Scotch bonnets are mostly used in Caribbean, West African, Sri Lankan, and Maldivian cuisines and pepper sauces.

In Jamaica, scotch bonnets are key ingredients in various Jamaican dishes, such as jerk, which is also of Taino origin and indigenous to the island.

[8] Scotch bonnets are used in coastal Nicaragua, Costa Rica, Honduras, Panama and San Andrés for Caribbean-styled recipes adopted from Jamaica, such as rice and peas, rondón, and beef patties— as well as, other dishes like sous and ceviche.