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Tips

for cooking with Scotch Bonnet

Feb 28, 2020

The chilli pepper of the Caribbean

One of the world’s hottest chilli peppers, Scotch Bonnets are known for being the iconic taste of the Caribbean.

Anyone that’s ever had a taste of the unique, super-hot Scotch Bonnet chilli pepper will know that it packs a powerful punch – it may look unassuming, but really, it hits a massive Scoville rating of 100,000 to 350,000! To put it in perspective, Jalapeno peppers have a Scoville unit between 1,000 to 10,000. So yep, they’re hot.

DID YOU KNOW? Scotch Bonnet’s get their name because of their appearance, growing in an odd, flattened shape resembling a tam o’ shanter or a Scotsman’s bonnet.

Although they’re seriously fiery, Scotch Bonnet’s are also known for their high level of sweetness, which is what makes the flavour so recognisable throughout some of the Caribbean’s mouth-watering flavours.

Super versatile, it’s colourful and provides spice to any dish, highly prized for seasoning some of Jamaica’s best-loved specialities and plenty of Turtle Bay’s menu classics. Used liberally to create jerk gravy across The Islands, we also love to use the pepper in our Fish Fritters, Our Curry Goat and our Five Alarm Curry Chicken to name just a few.

Want to add the essence and aroma of the iconic Scotch Bonnet to your Caribbean cooking at home? Here’s a few tips to avoid a total spice overload!

TIP: Two or three thin slices of the skin are appropriate for mild spice, while incorporating the skin and a couple of seeds will add a significant fiery bite to the dish. If you’re not familiar with the pepper, be wary not to overdo it!

TIP: Don’t ever touch your eyes or unprotected skin when working with Scotch Bonnets and thoroughly wash any surfaces or utensils that come in contact with the peppers. We’d even suggest using eye protection & gloves.

Want a taste of the Caribbean heat and the iconic Scotch Bonnet chilli pepper? Check out our menu for inspiration.

So, can you handle it? It is one of the world’s hottest chilli peppers.

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