Scotch Bonnet Chile Powder

Botanical Name: Capsicum chinense ‘Scotch Bonet’

Flavor: Sweet, Spicy, Fruity, Tropical, Earthy, slightly Acidic, with hints of Apple and Cherry

Heat Level: Very Hot to Fiery Hot - 100,000 to 350,000 SHU (Scoville Heat Units)

Origin: Jamaica

Use With: Beef, Chicken, Turkey, Pork, Lamb, Fish, Seafood, Shellfish, Rice, Fruits, and Vegetables

Description: Add a unique Caribbean flavor and a serious punch of heat to your meals with this legendary Jamaican hot chile pepper ground into a fine powder. With its rich, fruity aroma and distinct sweet undertones, Scotch Bonnet chiles pair well with tropical fruits and are an integral ingredient in authentic Jamaican Jerk seasonings and other Caribbean dishes. Closely related to the Habanero, the Scotch Bonnet chile (AKA Bonney Pepper, Caribbean Red Chile Pepper, Ball of Fire, Bahama Mama, Jamaican Hot, Bahamian, and Martinique Pepper) may not be the hottest chile in the world, but it is definitely not for the timid with a spiciness that is often considered the highest you would typically use among the true culinary chile peppers

Suggested Uses:

While essential in Jamaican and Caribbean cooking, Scotch Bonnet Chile Powder can be used anywhere that you would use ‘Cayenne’, ‘red chile powder’, ‘red pepper’, ‘crushed red pepper’, ‘pepper flakes’, or any dried chile powder for an intense kick of heat

• Add it to marinades, sauces, dry rubs, soups, stews, dressings, and dips for fiery heat and distinct fruity sweetness
• Dust over a tropical fruit salad including mango, star fruit, guava, papaya, passion fruit, kiwi, pineapple, raspberries, or any other tropical fruits and berries
• Use in dry rubs and seasoning blends for roasted or grilled meats, fish, and vegetables
• Add to salsas, hat sauces, and your favorite barbeque sauce to satisfy the fire eaters out there
• Sprinkle a bit over scrambled eggs, roasted or smashed potatoes, popcorn, or anywhere else you want to add intense heat and incredible chile flavor!