Scotch Bonnet Chile Flakes
Scotch Bonnet Chile Flakes are famous for their extreme heat and fruity flavor, often described as similar to their cousin the habanero chile. We process whole Scotch Bonnet Chiles to make our own Scotch Bonnet Chile Flakes.
Suggested uses
Basic prep
Ready to use. Add to taste.
Ingredients
Dried scotch bonnet chiles.
Scotch Bonnet Chiles might often be mistaken for their Mexican habanero cousins, but these look-alike peppers are more popular in Caribbean cuisine. Named for their unique, squashed shape that resembles a traditional Scottish cap, these brightly colored peppers are often found in Jamaican jerk seasoning and Caribbean curry recipes.
Part of the Capsicum family, these kinds of peppers have been part of the human diet in the Americas since at least 7,500 B.C. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1400s when they were brought to Spain and quickly traded for their culinary variety and as a cheaper alternative to pricey peppercorns.
Scotch Bonnet Chile Flakes are another product we make in our own processing facility. We start with the same high-quality dried Scotch Bonnet Chiles we sell whole. We remove their stems and then chop them into approximately 1/4-inch pieces.
Classic recipe
Jerk Pork Tenderloin
Orange juice and white vinegar lend a tangy note and blazing hot Scotch Bonnet chiles turn up the heat. While the pork must marinate for a minimum of five hours, we recommend leaving it to soak up the flavor overnight.
