Scorching Scotch Bonnet
The Scotch bonnet (Capsicum Chinese) is a famously fiery variety of chili pepper central to Caribbean and West African cuisine. Named for its distinctive squat, wrinkled shape that resembles a traditional Scottish tam o’ chanter hat, it is highly prized for delivering intense, searing heat wrapped in a uniquely sweet, tropical, and fruity flavour profile.
The Scotch bonnet is categorized as an extra-hot chili, measuring between 100,000 and 350,000 Scoville Heat Units (SHU)
Unlike peppers that only provide generic heat, the Scotch bonnet’s apple-, apricot-, and cherry-tomato-like undertones are fundamental to the identity of several iconic regional dishes:
- Caribbean Jerk Dishes: It is the essential cornerstone ingredient used to build the fiery marinade for authentic Jamaican jerk chicken and jerk pork.
- Stews and Curries: It provides the signature kick in West Indian curry goat, brown stew chicken, and traditional West African jollof rice or pepper soup.
- Hot Peppers Sauces: It serves as the primary base for traditional Caribbean table condiments and vinegar-infused hot sauces
£6.50
