Made popular by the likes of Levi Roots, Scotch Bonnet chilli is best known for the unique flavour it brings to jerk dishes in Caribbean cuisine. But did you know that it’s also used to add flavour in many dishes and cuisines around the world including Central Africa? This chilli paste is made from our family recipe from DRCongo. The Scotch Bonnet chilli has been slow cooked in olive and rapeseed oil for hours with onions, garlic and spring onions to give it its beautiful flavours.
What does it taste like?
Scotch bonnet chilli has a sweet undertone so this paste taste fruity and fiery. It’s a bit like tomato with a slight hint of apples and cherries. Blended with our spices, it has the perfect balance of heat and flavour.
Scotch Bonnet Chilli is not the hottest chilli in the world but it is hot! On the Scoville scale, it has a heat rating between 100,000 and 350,000. This is between 12 and 140 times hotter than a Jalepeno.
How do I use it?
You can use it to marinade all sorts of meat, fish and vegetable dishes. We recommend 1 teaspoon per serving. You don’t need a lot, a teaspoon makes a massive difference and will lift your meals with beautiful aromatic flavours. If you're daring, you can use it as a table sauce too!