Scotch Bonnet For Newbies

If you’re new to this divine heat-giving pepper, listen up. Heat preference is individual. Chefs Duchess Nena and Michael Ninvalle both like their dishes extra hot so use three whole scotch bonnets with seeds. Wow. Apparently this is hot even by Nigerian/Caribbean standards so we recommend anyone new to eating this pepper use a quarter to a half with the seeds removed and build up from there.

Be careful handling the scotch bonnet as the skin is hot. Hold the stem and make sure to wash your knife and board properly after use. Do not rub your eyes or anywhere else on your body after handling scotch bonnet. You’ve been warned! In multicultural cities across the UK, Europe and US you often see scotch bonnets for sale on market stalls with 10–20 peppers in a bowl for £1/$2. For households that like their dishes low to medium heat pop two to four peppers in the fridge for use in the short-term and the rest in the freezer whole.