Scotch Bonnet

High heat and an unmistakable fruited profile. This is the Caribbean staple, tied most closely to Jamaica. The name comes from the shape, which resembles a traditional Scottish bonnet. Fermented from fresh Scotch Bonnet, salt and acetic acid, the crush is usually sweeter and more fruited than its habanero relative, and it works as a concentrated base for your own sauces and marinades.

The profile is intense warmth, a floral aroma and a sweet fruited taste with cherry, apple, apricot, tomato and tropical fruit in it. At around 350,000 SHU this is a very hot crush aimed at experienced hands. A small amount changes the character of a whole dish. It is made for Caribbean chili sauces, jerk chicken and pork marinades, barbecue glazes, and for seasoning grilled meat, fish and shellfish.

Ingredients: Scotch Bonnet chili (82%), salt, acidity regulator (acetic acid).