Walkerswood Hot Jamaican Scotch Bonnet Pepper Sauce

Net Wt. 185ml contents

This sauce is made from Caribbean Scotch Bonnet hot peppers. Add a dash to wake up any savoury dish. Go easy! SHAKE WELL.

This is hot yet distinctly flavoured sauce has an unmistakable aroma, Scotch Bonnet Pepper has become a staple in Jamaican cuisine. This sauce should be used sparingly and can enhance almost any savoury dish. Be sure to get yours today! Learn more about the village of Walkerwood. This is a great way to add flavour to your no so spicy dishes, what we have been told is an excellent pro tip: Spice up your BBQ sauce dash it in.

Ingredients: Water, Scotch Bonnet Peppers,Vinegar, Corn Starch, Salt, Acidity regulator, Scallions, Onions,Thyme.

About the Scotch Bonnet Pepper

Scotch bonnet, also known as bonney peppers, or Caribbean red peppers,[1] is a variety of chili pepper named for its resemblance to a tam o’ shanter hat.[2][3] It is ubiquitous in West Africa as well as the Caribbean. Like the closely related habanero, Scotch bonnets have a heat rating of 100,000–350,000 Scoville units.[4] For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. However, completely sweet varieties of Scotch bonnet called cachucha peppers are grown on some of the Caribbean islands.

How to Flavour

These peppers are used to flavor many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavor and stouter shape, distinct from its habanero relative with which it is often confused, and gives jerk dishes (pork/chicken) and other Caribbean dishes their unique flavor. Scotch bonnets are mostly used in Maldivian, West African, Antiguan, Kittitian/Nevisian, Anguilan, Dominican, St. Lucian, Martinican, Guadeloupean, St Vincentian, Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Cayman cuisines and pepper sauces, though they often show up in other Caribbean recipes. It is also used in Nicaragua, Costa Rica and Panama for Caribbean-styled recipes such as rice and beans, rondón, saus, beef patties, and ceviche. Scotch bonnet is also prominent in the cuisine of the Maldives where it is called githeyo mirus.