Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Dried Scotch Bonnet Peppers
Inventory, lb : 0
Scotch Bonnet peppers vary in color from shades of greenish- yellow to deep orange and red when fully mature. When fresh, their skin is glossy and thin with waxy appearance. Dried Scotch Bonnets are maroon and deeply wrinkled with flavors of smoke, dried flowers, tropical fruit aromatics and a pure spice finish. It is one of the hottest peppers in the world with a Scoville heat rating ranging from 100,000 to 350,000 units.
Dried Scotch Bonnet peppers are available year-round.
The Scotch Bonnet pepper is also known as Jamaican pepper, Martinique pepper, Boabs Bonnet and Scotty Bons. It is botanically classified as Capsicum chinense and a close relative of the Habanero, but considerably smaller in size by almost 3 centimeters. It is best known for its use in traditional Jamaican jerk seasoning, sauces, mash and packaged spices.
Dried Scotch Bonnet peppers contain iron, thiamine, niacin, magnesium, riboflavin, vitamins A, B and C. Chiles are rich in phytochemicals, such as capcaicin and flavenoids, which have strong antioxidant properties.
Dried Scotch Bonnet peppers are intensely hot and may be used similarly to Habañeros of Ghost chiles. They are a good way to add subtle heat to raw dishes, especially those with a high acid content, such as crudos or ceviches. Their warm fruity flavor works well in combination with fruit such as mango, berries, passion fruit, pineapple and orange. They are a key ingredient in making the famous Mexican soups Pozole and Menudo Rojo.
Scotch Bonnet peppers are named for their bonnet-like shape which is comprised of four angular lobes.
Jamaica is believed by pepper enthusiasts to produce the highest quality Scotch Bonnet peppers. However, there has been are recent undiagnosed struggle for Jamaica to meet the high demand for Scotch Bonnets around the globe. Agriculture and scientific organizations in Jamaica are working to find a solution to problems such as fumigation requirements for import, as well as inferior seeds in the market so as to ensure the Scotch Bonnet industry in the country is able to survive.