Scotch bonnet peppers, closely related to habanero peppers, are perhaps the most widely used in the Caribbean and are , for many the defining flavour of Caribbean cooking. They come in a variety of colours (green, yellow, orange, and white; the white ones are very rear) and are extremely hot. Read about types of peppers here
The green Scotch bonnet peppers are the least hot and are used to enhance the flavours of soup or rice dishes (rice and peas). There names comes from their appearance, The Scotch bonnet pepper is shaped like a lantern and their crinkled tops look similar to traditional Scottish hats. Although the Scotch bonnet pepper is the favourite variety of pepper in most of the Caribbean, except for Trinidad and Tobago.
In Trinidad and Tobago the pepper of choice is a Congo chilli pepper, a pod-type pepper. Congo chillies, originally from Trinidad and Tobago but grows abundantly in Jamaica.
Chili peppers also have many dietary benefits. The consumption of chili peppers increases the body's metabolism and the rate at which it burns calories, and they also have antioxidant properties.
Some people eat chili,peppers because the pain from the chilies' heat causes the body to respond by releasing endorphins, its own natural painkillers.
Pain-killing substances produced in the human body and released by stress or trauma