Stokes Purple® Sweet Potato
The Stokes Purple Sweet Potato is extremely high in antioxidants, similar to other purple superfoods like acai, blueberries and purple corn. Like other sweet potato varieties, it has a low glycemic index which essential for diabetics.
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Scotch Bonnets Chile Peppers
Inventory, 7 lbs : 0
This item was last sold on : 09/08/17
Scotch Bonnet chile peppers ripen from green when immature to varying shades of yellow, orange and red when fully mature. A petite pepper the Scotch Bonnet is short and squat with an irregular shape. Its name is a descriptor of this unique shape that resembles a traditional Scottish men’s bonnet also known as a Tam o’ Shanter. Their skin is glossy and thin with slight exterior wrinkling. Known as one of the hottest peppers in the world the Scotch Bonnet offers a smoky pepper flavor with floral and tropical fruit aromatics. It's Scoville heat range is 100,000 to 350,000 units.
Scotch Bonnet chile peppers are available year-round in specific growing regions.
The Scotch Bonnet chile pepper also known as Jamaican pepper, Martinique pepper, Boabs Bonnet and Scotty Bons is botanically part of Capsicum chinense. Predominately the Scotch Bonnet is found today in the Caribbean and Maldives islands and best known for its use both there and outside of the islands in traditional Jamaican jerk seasoning, sauces, mash and packaged spices. A close relative of the Habanero they are sold at varying stages of ripeness ranging from green and yellow to orange and red. Jamaica is believed by pepper enthusiasts to produce the highest quality Scotch Bonnet peppers. Recently though there has been a 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 and inferior seeds in the market to ensure the Scotch Bonnet industry in the country is able to survive.
Scotch Bonnet chile peppers are utilized to add heat and a spicy flavor to foods. Add whole pods to stews, curries, rice dishes and stewed preparations such as oxtail soup or fricasseed chicken. Use caution though not to let Scotch Bonnet chile pods burst or you run the risk of adding too much heat to the dish. Their flavor is well known for use in Caribbean seasoning, most specifically in jerk sauces and spice mixes. They are also a popular pepper for processing to make liquid hot sauces. In Jamaica and Puerto Rico the peppers are made into an escabeche or vinegar based marinade and sauce for making the popular dish, escoveitch fish. Their spice and flavor marries well with mango, papaya, tomato, onion, cilantro, lime juice, seafood such as shrimp, scallops and white fish, vinegar based sauces, pimento and roasted meats such as chicken, pork and goat. To store fresh peppers keep refrigerated and use within one to two weeks.
The Scotch Bonnet is a staple in Caribbean cuisine, specifically Jamaican, Haitian, Trinidadian and Grenadian. One of the most common uses for the peppers throughout time has been making hot sauces. Before knowledge had been gained on how to extract salt from the sea for seasoning, foods were seasoned with a form of hot sauce known as coui, a combination of peppers and cassava juice. Later on Scotch Bonnets would be soaked in vinegar to make an early form of hot sauce or fiery vinegar. Today the Scotch Bonnet pepper is classically combined with allspice and other ingredients to create Jamaican jerk seasonings and sauces.
The Chinense species originated in the Amazon Basin and from there made its way around the West Indies via Native Americans who took seeds with them when they traveled to explore neighboring islands. Eventually each island would be growing their own pod type that would in time become specifically adapted to that island. These pods are called “land races of the species”, all related but varying slightly in shape, color and spice. The most common peppers of the species are known as habanero, rocotillo, Jamaican hot and of course Scotch Bonnet. They are grown mainly in the Caribbean and Maldives islands. The bulk of Scotch Bonnet production comes out of Jamaica, it is one of the country's main agricultural exports as the pepper thrives in the tropical climate in all fourteen parishes of the country. From there the Scotch Bonnet is distributed around the world both in their whole pepper form and in the form of sauces, pepper mash and dried spices.
Recipes that include Scotch Bonnets Chile Peppers. One is easiest, three is harder.
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