History of Scotch Bonnet Flakes

In 1494, Christopher Columbus was in Cuba, much to the Cubans’ displeasure. After all, he was horribly violent toward their people and tried very hard to take as many of their valuables and food resources as possible. Some Cuban leaders decided they would convince Columbus to go elsewhere and rid themselves of his terrors. They managed to convince him to go to what is now known as Jamaica, but at the time was called Xamayca, with the promise of untold fortunes that were just waiting for the taking. Columbus was thoroughly convinced and took his crew with him to the Xamayca, only to discover none of the promised treasures of gold, diamonds, and other jewels, and found the Taino people instead. The Taino people immediately resisted Columbus’s arrival and their populations were soon decimated. Tragically, much of their culture was erased from this area. However, some remnants still survive, like the Scotch Bonnet chile and the name of the city “Havana.”

How did it get the name Scotch Bonnet Chile? Scottish settlers who arrived in Jamaica took a look at the chile and quickly decided it looked like their bonnets from back in Scotland, and the name stuck. Before then, it was called a “goat pepper” because of its strong scent that some Taino people thought smelled like a male goat. This is not the same thing as the Goat’s Horn Chile, a chile with a different body style and flavor profile.

Scotch Bonnet Flakes Cultivation

There is no strong evidence where the Scotch Bonnet chile is native to, but it is widely believed that it is native to either Central or South America. The first chile pepper in the Caribbean to become known by its specific name alone, the Scotch Bonnet was also the first widely sought after chile for export. This chile is one of Jamaica’s major crops, and it appears on farms across the country. Because of the high demand for the chile, it is nearly impossible for Jamaica to keep up within their own country, so exporting is not always an option. Scotch Bonnets also grow well in other regions of the world, like Uganda.

Scotch Bonnets are very susceptible to disease and pests. Pepper budworms and aphids love these chiles. Scotch Bonnet plants prefer sandy, loamy soils and direct sunlight. They need regular watering, but should not be overwatered as the roots may become waterlogged or suffer from rotting. It is better that the chiles are watered earlier in the day, as the sun will help keep the roots moist but not too wet. If they are watered at night, the roots are more susceptible to disease. Scotch Bonnets typically only take 12 weeks to grow before they can be harvested. They all start out as green pods, but may mature into orange, yellow, or red. Once picked, they need to be fully dried in less than 5 days or they begin to lose their integrity.

Where is it from?

Our Scotch Bonnet Chile Flakes come from Uganda.

How Hot Are Scotch Bonnet Chile Flakes?

Our Scotch Bonnet Chile Flakes have a range of 275,000 to 300,000 SHU.

Are Scotch Bonnets and Habaneros the Same Chile?

The Scotch Bonnet and the Habanero chile are not the same, though they are often mistaken for one another. They look similar because they are cousins, but they aren’t the same! Two varieties of the same species, they have different pod types. The true difference between the two comes from the flavors of the two. In small amounts, they have a similar enough taste to be used for one another, but in larger amounts they are more noticeably different. Habanero chiles have a mango or apricot-like flavor. The Scotch Bonnet chile is slightly sweeter and has a tomato-y or appley fruity flavor.

Cooking with Scotch Bonnet Flakes

Scotch Bonnet Flakes add flavor and heat to a variety of cuisines and dishes worldwide. They are a common ingredient in hot sauces and condiments. These chiles are popular in various African cuisines, and they are best known for their use in Jamaican Jerk Chicken recipes. These chile flakes are a perfect addition to an already well-stocked pantry, as any home chef will know. You will find uses for them in everything from eggs to pizza and numerous rubs, soups, stews, and salsas.

It’s easy to dismiss these spicy little beasts as being heat alone, but this chile also offers some truly delicious, fruity flavors that compliment many unusual ingredients. Scotch Bonnet Flakes are the best for use in seafood sauces, like escovitch sauce. Soak the flakes in vinegar for about an hour and make “spicy vinegar” or suspend them in olive oil for the spiciest bread dipping seasoning you will ever try.

Try Scotch Bonnet Flakes in Jamaican Stir Fry or Caribbean Fajitas.

Remember to handle these chile flakes with care! You may even want to wear gloves, it’s not pleasant to accidentally touch your eyes after you’ve been working with these chile flakes! Thoroughly wash your hands before you touch any mucous membrane of your body.

What Do Scotch Bonnet Flakes Taste Like?

Scotch Bonnet Flakes are sweet and fruity, once you get past the intense heat that hits our mouth first. You will taste some hints of tomato, apple, and cherry in these chile flakes.

Substitutions and Conversions for Scotch Bonnet Flakes

If you don’t have Scotch Bonnet Flakes, you could reach for Habanero Chile Flakes for a similar enough flavor profile to do the job, in small amounts! There really is no true substitute for the unique flavor of Scotch Bonnet Flakes, however.

Read More

What is the Hot Pepper Scale?
How to Rehydrate Dried Chiles
Scotch Bonnet Pepper