Ode to the Scotch Bonnet Pepper

Of all the chillies, we love the Scotch Bonnet the best. With its vibrant, fruity flavour, it is the perfect accompaniment to slow roasted peppers and garlic. Though you can eat it straight after cooking, the sauce is best left for a few days to mature and deepen. The care and attention with which we make it pays dividends when it hits your plate. Whether you mix it into a chilli con carne or simply dip chips into it, there’s something addictive about its properties.

The taste isn’t everything though, Scotch Bonnets are a thing of beauty. From blood moon reds to sunrise oranges and forest greens, this bright and mighty fruit would be deserving of its own William Morris wallpaper!

For those who don’t know much about these ninja fruits, here’s a few interesting facts:

• Scotch Bonnet peppers are native to Jamaica and are often used in Caribbean dishes

• Scotch Bonnet peppers have a Scoville Heat Unit range of 100,000 - 350,000, similar to habanero peppers

• Scotch Bonnet peppers are rich in Vitamins A and C, as well as potassium, magnesium and iron

• Scotch Bonnet peppers naturally contain antioxidants

• Scotch Bonnet peppers are named after their similarity in shape to a traditional Scottish Bonnet known as a Tam o’ Shanter - though they have nothing to do with Scotland!