When the topic of spice is discussed that adds flavor and coloring to the prepared food, the first thing that comes into mind is the history and then the family. Evidence says the used spices are extracted from seed, fruits, roots, barks, berry, buds or vegetable herbs or plants or trees.

Most of the spices have antimicrobial properties and also helps to garnish and flavoring food. The history of spices says spice trade was highly developed throughout Asia and mostly from India. As spices are of several forms and adds flavor to the food, it is largely admired.

Don’t Get Frightened For Its Name!

Among the several varying spices, Scotch Bonnet Pepper is one. This sounds timid but is not of any such type. This can be found in the supermarket in the regions of Caribbean because it is the region where it is used largely. Wherever you move out in the Caribbean region cuisines and order for a hot pepper, you would be served Scotch Bonnet Pepper.

The timid name is inspired by its shape, the popular pepper looks like a Scotsman’s bonnet with a squashed look so does the name comes as Scotch bonnet. Such name is obviously hard to forget, even though it has some other names like the Jamaican Hot, Bahama Mama, the Bahamian and the Martinique pepper.

Used As Ingredients in the Jamaican Foods

The Scotch Bonnet Pepper is also known as Caribbean Red Peppers. This is a variety of chili pepper and has a heating rate of 100,000-350,000 Scoville Units in comparison because most of the peppers have a heating rate of 2,500-8000 on the Scoville Scale.

The Scotch Bonnet Pepper is used as ingredients in the preparation of Jamaican foods, and so-called Jamaican ingredients. Because of its intense heat, some of the cooks personally fear on to add this as an ingredient in the prepared food instead the West Indian Hot Pepper sauce is preferred.

Handle This Pepper Carefully

The West Indian Hot Pepper sauce is prepared from the Bonnet pepper. Fresh chopped Scotch bonnets even opt while preparing the lavishing dishes like Escovitch Fish or Secret Jerk Sauce.

Whole Pepper if deep into hot boiling soup fro few minutes the intense heat off the pepper can be reduced a bit. Being the family member of chili pepper, the Scotch Bonnet is graded as the hottest pepper in the world. Special precautions must be taken while cooking the hot pepper as people may be hospitalized or may be even killed.

10 Facts about the Scotch Bonnet

• Such hot peppers must be cooked in a well-ventilated kitchen.
• Wearing rubber gloves the pepper should be handled.
• While using, the pepper eyes must be protected in a secured way.
• The vapors may interfere in the person’s breathing process.
• When the Scotch Bonnet is not available, the Habanero peppers can be used as its substitute.
• Remove the seeds with the membrane inside the pepper carefully, because this is the heat storage place.
• Chop the pepper to finer because more the finer pepper spreads on the dish.
• Avoid getting your skin to touch with the pepper.
• The Scotch Bonnet is very spicy even.
• It tastes slightly sweet like a tomato with a slight hint of apples and cherries for which it is admired widely.

Author's Bio: 

Adler Conway is a writer and Jerk Chicken connoisseur at JCSKitchen, the premier supplier of speciality Jamaican food in the U.S. When he's not writing about food it you'll find Jamie in the kitchen, trying out the newest recipe she found on Twitter or Instagram.