Scotch bonnet

Scotch bonnet peppers, with their heat and fruity tang, are very popular in Caribbean cuisine, but they can be tough to find. They are not common in most general supermarkets, unless you live in the

Capsicum chinense 'Scotch Bonnet'. Named for its resemblance to a Scotsman's bonnet the Scotch Bonnet is used to flavor many different dishes and cuisines worldwide. Scotch Bonnet has a flavor distinct from its Habanero cousin. This gives Jerk dishes (pork/chicken) and other Caribbean dishes their unique flavor. Scotch Bonnets are especially used in Caymanian and Jamaican cooking, though they often show up in other Caribbean recipes.

Add a splash of heat with the best substitutes for scotch bonnet pepper. Perfect bonney pepper swaps for all your recipes!

The Jamaican Scotch Bonnet Pepper Sauce is a fiery, flavor-packed condiment. Made with vibrant Scotch bonnet peppers, aromatic vegetables, and spices brings a spicy kick to dishes. Perfectly balanced with tangy vinegar, this sauce elevates meals with its Caribbean warmth.

Scotch bonnets are revered for their heat, but once tempered with sweet fruits, vinegar and spices, they can become the backbone of a fantastic chilli sauce – as this recipe proves.

Learn how to dehydrate scotch bonnet peppers with or without a dehydrator to make flakes or powder for all of your culinary needs.

One of the staple condiments in Caribbean cuisine is pepper sauce made with scotch bonnet peppers. From Trinidad to Jamaica and from store-bought to homemade, everyone has their favorite hot spicy sauce. This recipe for Scotch Bonnet Pepper Sauce will be full of flavor and heat but will compliment any food you feel to add it to or drizzle it on. So be bold, Be Brave, Be Hot Like Pepper!!!

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