I was wondering if all these slams are from people not getting the scotch bonnets from jamaica but rather from US sources? I have access to SB grown in Florida and else where and these posts describe those SB to a T. However I also can get Jamaican SB and they are a totally different Chile. To the point that all the other habaneros taste like the rest-hot green bell peppers. The differences in the climate and native soil produces a much more flavorful sauce balanced with a heat that does not over power the sauce or the food. My two cents.