Scotch Bonnet Pods (100,000–350,000 Scoville Heat Units)

Description

The Scotch Bonnet Pepper is originally a cultivar of the Habanero family – often used in the Caribbean kitchen – where it originated and is widely grown. The flavour is fruity and bright, with a bit of sweetness.

Jerk Chicken is a typical dish made with Scotch Bonnet’s. West African dishes are typical for using them also.

Named for its supposed resemblance to the shape of a Scottish “Tam O’Shanter” bonnet / hat.

Fresh Peppers are not always easy to come by, so using dried Scotch Bonnet Peppers can be a quick and easy replacement to add into your dishes.

You can just slice them up as they are, crush them into a powder or re-hydrate them by soaking in a bowl of hot water for 10 – 15 minutes until they soften.