Tips

for cooking with Scotch Bonnet

Feb 28, 2020

The chilli pepper of the Caribbean

TOP TIPS FOR COOKING WITH SCOTCH BONNET CHILLI

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

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 hits between 100,000 to 350,000 scovilles! To put it in perspective, Jalapeno peppers have a Scoville unit between 1,000 to 10,000. So yep, they’re hot.

TOP TIP #1

Although they’re seriously fiery, Scotch Bonnet’s are actually also known for their high level of sweetness, so something to bear in mind when you're cooking with them. It's why they work so well in our rich and salty jerk gravy - the extra tang of sweetness really compliments the flavours.

TOP TIP #2

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!

TOP TIP #3

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.

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.

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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