Scotch Bonnet pepper
Scotch Bonnet is a hot pepper variety originating from Jamaica and the Caribbean area. These peppers usually come in red or yellow colors and they have four globular ridges at the bottom. They’re harvested in late season, about 80 to 90 days after transplanting.
The peppers are very hot, with a Scoville Heat Unit ranging from 100,000 to 350,000. They’re often used for chili powder, hot sauces, and jerk seasoning. The flavors are often described as having hints of cherries, tomatoes, and apples. The name of these peppers is derived from their visual resemblance to the Scottish Tam o’Shanter hat.
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Stamp and Go
Stamp and go is a Jamaican road snack consisting of fritters usually made with salt cod, although callaloo, ackee, and conch are also often used in the preparation. It ... Read more
Conch Ceviche
Conch ceviche is a Bahamian twist on the classic ceviche, made with conch meat as the key ingredient. It typically consists of conch meat, tomatoes, red onion,... Read more
Cayman-Style Beef
Cayman-style beef is a traditional dish from the Cayman Islands consisting of extremely tender shreds of beef combined with onions, garlic, Scotch Bonnet peppers, salt,... Read more
Eddoes choka
Eddoes choka is a Trini dip made with garlic, onions, scotch bonnet peppers, salt, oil, and eddoe – a type of tuber similar to potatoes. The eddoes are ... Read more
