Scotch Bonnet Pepper
The Scotch Bonnet pepper, originating from the Caribbean, is a fiery and flavorful chili known for its vibrant color and intense heat. Named for its resemblance to a Scottish tam o' shanter hat, this pepper is a staple in Caribbean and West African cuisines.
Its fruity and citrusy notes, along with its potent spiciness, make it a key ingredient in hot sauces, marinades, and jerk seasonings. Despite its intense heat, the Scotch Bonnet also adds a depth of flavor to dishes, making it a prized component in various culinary traditions.
Store Scotch Bonnet peppers in the refrigerator or a cool, dark place. Use them within a week or consider freezing them for longer storage.
When handling, use gloves to avoid irritation from the capsaicin.
Leftover Scotch Bonnet peppers can be used to infuse oils, vinegars, or spirits, adding a spicy kick to various recipes. They can also be dried and crushed into flakes for seasoning.
The heat of Scotch Bonnet peppers is measured on the Scoville scale, with a range of 100,000 to 350,000 Scoville Heat Units (SHU).
The capsaicin in Scotch Bonnet peppers stimulates pain receptors in the mouth, creating a sensation of heat.
The pepper's vibrant color is due to the presence of carotenoids, which also contribute to its antioxidant properties.
Remove seeds and membranes to reduce the pepper's heat while retaining its flavor.
Add minced Scotch Bonnet to salsas, hot sauces, or marinades for a burst of heat and citrusy flavor.
Use caution when handling, and avoid touching your face or eyes after working with Scotch Bonnet peppers.
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