Walkerswood Scotch Bonnet Pepper Sauce 185ml | Jamaican Hot Sauce

Jamaica’s Fieriest Condiment — Now Shipping Across Australia

This is not a mild sauce with “scotch bonnet” on the label. Walkerswood Hot Scotch Bonnet Pepper Sauce is made from real Jamaican Scotch Bonnet peppers — one of the world’s hottest chillies — and it delivers every single time. Fruity, fierce, and unmistakably Caribbean.

### Key Facts

• Brand: Walkerswood Caribbean Foods
• Origin: Jamaica (St Ann Parish)
• Volume: 185ml
• Key Ingredients: Water, Scotch Bonnet Peppers, Vinegar, Corn Starch, Salt, Scallions, Onions, Thyme
• Dietary: Vegan, gluten-free
• Heat Level: 🌶🌶🌶🌶🌶 Extreme — 100,000–350,000 Scoville units
• Best Uses: Hot sauce condiment, marinade booster, BBQ glaze, stew enhancer, eggs, rice dishes
• Shipped from: Sydney, Australia

The Scotch Bonnet — Queen of Caribbean Heat

The Scotch Bonnet pepper earns its fearsome reputation honestly. With a Scoville rating of 100,000–350,000 units, it’s up to 140 times hotter than a jalapeño. But raw heat isn’t the whole story — the Scotch Bonnet has a distinctive fruity sweetness that habaneros lack. That combination of fire and flavour is what makes it the cornerstone of Jamaican cuisine.

Walkerswood has been producing authentic Jamaican food products from their home in St Ann Parish for decades. Their Scotch Bonnet Pepper Sauce is clean, simple, and made the right way — Scotch Bonnet peppers, vinegar, scallion, onion, and thyme. No artificial colours. No preservatives masking inferior peppers. This is how Jamaican households have been using hot sauce for generations.

In Australia, it’s the secret weapon that Jamaican and Caribbean expats reach for when they need to bring the heat back to a meal. One dash in a stew, a few drops on scrambled eggs, stirred into a BBQ sauce — a little goes a long way, and the flavour stays true every time.

How to Use

• Start small: This is a genuine hot sauce — begin with a few drops and taste before adding more. Shake the bottle well before each use.
• As a condiment: A dash on jerk chicken, rice and peas, ackee and saltfish, or any Caribbean dish.
• Marinade booster: Add to your Walkerswood Jerk Seasoning marinade for an extra layer of heat and fruity depth.
• BBQ glaze: Stir a teaspoon into your BBQ sauce during the last 5 minutes of grilling — the heat mellows slightly and the flavour intensifies.
• Eggs: Caribbean households put hot sauce on scrambled eggs. Try it. You won’t go back.

Serving Suggestions

• Table sauce alongside jerk chicken or jerk pork
• Stirred into curry goat for extra heat at the table
• Added to ackee and saltfish for a fiery Jamaican breakfast
• Drizzled over rice and peas or any slow-cooked Caribbean dish
• Pair with our Walkerswood Jerk BBQ Sauce — dash the hot sauce in for an elevated BBQ glaze
• Browse our full range of Walkerswood jerk products

About the Scotch Bonnet Pepper

Named for its resemblance to the Scottish tam o’ shanter hat, the Scotch Bonnet is ubiquitous across Jamaica, the wider Caribbean, and West Africa. Unlike its cousin the habanero, it has a distinctly sweeter, fruitier flavour profile alongside its ferocious heat — which is why Caribbean cooks prize it so highly. It’s the pepper that gives jerk its fire, pepper pot soup its depth, and hot sauces their personality.

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