Made popular by brands such as Levi Roots, the Scotch Bonnet Chilli is best known for the unique heat and flavour it brings to jerk dishes in Afro-Caribbean cuisine. But less known is that it’s also used to add flavour to many cuisines around the world including Central Africa. This chilli paste is made from our family recipe from Democratic Republic of the Congo. The Scotch Bonnet chilli is slow cooked in olive and rapeseed oil with onions, garlic and spring onions to give it its beautiful flavours.
What does it taste like?
Scotch Bonnet Chilli Paste tastes fruity and fiery. Its ferocious heat is tempered with sweet, subtle undertones of tomato and spring onion. Blended with Neema Food spice mix, it has the perfect balance of heat and flavour.
How spicy is it?
Scotch Bonnet Chilli is not the hottest chilli in the world but it packs a punch! On the Scoville scale, it has a heat rating between 100,000 and 350,000. This is up to 140 times hotter than a Jalapeño.
How do I use it?
You can use it to marinade all sorts of meat, fish and vegetable dishes. We recommend 1 teaspoon per serving. You don’t need a lot, a teaspoon makes a massive difference and will lift your meals with beautiful aromatic flavours. If you’re daring, you can use it as a table sauce too!
How long does it last?
Once opened keep in the fridge for up to 6 weeks.
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