Scotch Bonnet Pepper Powder 20g | Jamaican Spice — Caribbean Sydney

The Queen of Caribbean Peppers — Ground to Pure Powder

The Scotch Bonnet is the most important chilli pepper in Caribbean cuisine. It’s the heat in jerk chicken, the fire in pepper sauce, the reason Caribbean food has that unmistakable fruity burn that no other cuisine replicates. This 20g Scotch Bonnet Pepper Powder captures the full character of the Scotch Bonnet — harvested in Jamaica, sun-dried in the Caribbean climate, and ground to a fine powder with zero additives. Pure pepper, pure Jamaica.

### Key Facts

• Producer: Spicy Hill Farms (Jamaica)
• Origin: Jamaica
• Weight: 20g
• Heat Level: 🌶🌶🌶🌶🌶 Extreme — 100,000–350,000 Scoville units
• Key Ingredient: 100% dried and ground Jamaican Scotch Bonnet Pepper — no additives, no preservatives, no fillers
• Dietary: Vegan, gluten-free, raw/natural
• Flavour Profile: Intensely hot with distinctive fruity, slightly sweet undertones
• Best Uses: Jerk marinades, hot sauces, soups, stews, BBQ rubs, Caribbean curry, eggs
• Usage Tip: Start with ¼ tsp — this is genuinely hot. Add gradually and taste.
• Shipped from: Sydney, Australia

Why Scotch Bonnet Is Different From Other Chillies

Scotch Bonnet peppers sit at 100,000–350,000 Scoville Heat Units — up to 140 times hotter than a jalapeño. But what sets Scotch Bonnet apart isn’t just the heat — it’s the flavour. Where cayenne is one-dimensional fire and habanero is aggressively pungent, the Scotch Bonnet has a distinctive fruity sweetness alongside its ferocious heat. It’s this combination — fruity, floral, and fiery — that gives Jamaican jerk, Caribbean pepper sauce, and traditional jerk chicken their irreplaceable character.

The powder form gives you something fresh scotch bonnets and bottled hot sauce can’t: precise, controllable heat. Add a pinch to a marinade, a half-teaspoon to a soup, or a full teaspoon to a jerk rub — you control exactly how much Caribbean fire ends up in each dish. This is the product that Jamaican home cooks and Caribbean restaurant chefs in Australia use to keep authentic heat in their cooking year-round, regardless of fresh pepper availability.

The 20g Scotch Bonnet Pepper Powder is produced by Spicy Hill Farms in Jamaica — a small artisan operation passionate about bringing authentic Jamaican agricultural products to the world. Harvested at peak ripeness and dried in the tropical sun, this is as close to fresh Scotch Bonnet as a dried product can get.

How to Use

• Start small: ¼ tsp for mild heat in a dish for 4 people. ½–1 tsp for noticeable heat. Over 1 tsp for genuine scotch bonnet intensity. Adjust to taste.
• Jerk marinade: Add ½–1 tsp to your Walkerswood Jerk Seasoning or a homemade jerk rub for extra fire.
• Hot sauces: Blend into homemade hot sauces, salsas, or chutneys for Caribbean character without fresh peppers.
• Soups and stews: Add a pinch at the start of cooking — the powder blooms in hot liquid, releasing heat and fruity flavour.
• BBQ rubs: Combine with brown sugar, allspice, thyme, and garlic powder for a dry jerk rub — perfect for Australian BBQ season.
• Eggs: A Caribbean breakfast favourite — a small pinch on scrambled eggs is extraordinary.

Serving Suggestions

• Add to any Walkerswood Jerk Seasoning recipe for extra heat depth
• Combine with salt and lime zest for a Caribbean seasoning salt — brilliant on grilled corn or fried plantain
• Use in homemade BBQ sauce alongside molasses and smoked paprika for a Caribbean-Australian fusion glaze
• Blend into hummus with garlic and lemon for a fiery Caribbean dip
• Browse our full Caribbean spice collection

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