Pig tail and beef stew, Scotch bonnet, and Scoville scale

So I am helping to cook dinner and the menu for tonight is pig tail and beef stew. One of the secret ingredients is a Scotch bonnet pepper and I was told that the trick is to put it in the stew near the end and let the aroma seep into the meat but without letting the pepper pop.

I had never heard of a Scotch bonnet, so I looked it up on Wikipedia and found out some more interesting things. First of all, there is an official scale called the Scoville Scale that measures the hotness of a pepper. Secondly, the weakest Scotch bonnet is more than ten times hotter than the strongest Jalapeno.

Well, I am being called for dinner, so I am off to eat my pig tail and beef stew. Yummmm ...