Jamaican crushed scotch bonnet sauce, a premium signature hot pepper chilli sauce. Made to an ‘old time’ recipe using only the ripest Jamaican Scotch Bonnet Peppers. No artificial colouring. More scotch bonnet pepper per bottle than all our competitors.
Jamaicans love to cook and of course eat, and when they do, flavour plays an important role. Pepper is one of the main ingredients that Jamaicans use to flavour their dishes and Scotch Bonnet pepper is the pepper of choice.
Scotch Bonnet pepper is one of the main ingredients in Jamaican Jerk seasonings and sauces. Jamaicans also use Scotch Bonnet peppers when making their famous Escovitch Fish. In the preparation of Jerk Chicken, Pork and Escovitch Fish, the Scotch Bonnet pepper is used for both its flavour and heat. The Scotch Bonnnet pepper is also chopped or minced and marinated on meat over night or added to the food in the early stage of cooking. The green unripe Scotch Bonnet pepper on the other hand is often used whole to enhance the flavour of soups and Rice and Peas dishes.
If you are not a hot pepper lover because of the heat, you can use the Scotch Bonnet pepper sauce in moderation to enjoy its flavour.
The Scotch Bonnet pepper is named for its resemblance to a bonnet, called Tam o’ Shanter hat. These peppers are native to the Caribbean islands and Central America. Some varieties of the Scotch Bonnet pepper can ripen to red, orange, yellow, peach, chocolate brown or even white. The white Scotch Bonnet pepper is very rare to find and usually has the most heat.
So what does a Scotch Bonnet pepper taste like? The taste has been described as slightly sweet taste, a bit like a tomato with a hint of apples and cherries. This sweetness makes the Scotch Bonnet a very popular chilli for Jamaican and Caribbean cooking as well as hot sauces. It is the really distinct sweet-heat flavour of the scotch bonnet chilli sauce and pepper that a lot of people love.
The Scotch Bonnet pepper is very closely related to the habanero, so if you’ve tasted a habanero you’ll have a decent idea of what a Scotch Bonnet has in store for you in terms of heat. But the Scotch Bonnet pepper has that added sweetness.
The Scotch Bonnet is a hot pepper, rating 100,000 to 350,000 units on the Scoville Scale. The Scoville Scale measures the concentration of capsaicin, the active compound responsible for pepper spice. In a field of natural and human engineered peppers the Scotch Bonnet rates 21 in ascending order of heat. The number 1 is the Carolina Reaper, engineered by combining peppers from St Vincent and Pakistan.
Ever tried drinking water to stop a pepper burn? You will remember it did not work as capsaicin is not water soluble. Did you then try drinking alcohol? That only made it worse as the capsaicin dissolves in alcohol and gets spread around your mouth.
The capsaicin molecule binds to pain receptors, so the trick is to either neutralize alkaline capsaicin with an acidic food or drink, such as soda and citrus or surround the capsaicin molecule with a fatty food such as yogurt, sour cream or cheese.
Now you know how to stop the burning, are you ready for a taste test?
Ingredients: Scotch Bonnet Hot Pepper, Cane Vinegar, Water, Salt, Onion, Sodium Benzoate (preservative), Sodium Metabisulphite (to maintain colour), Xanthan Gum