Jcs Jamaican Scotch Bonnet 5 OZ (Pack of 12)
May 11th, 2012
A perfect blend of scotch bonnet peppers, vinegar, sugar and spices, this hot sauce is great for seasoning and cooking
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JCS Scotch Bonnet Pepper Powder 1.35 oz (3pack)
March 29th, 2012
Ten times the strength of equalportion of fresh scotch bonnet pepper. Use in very small amounts to desired taste
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Dave’s Gourmet Scotch Bonnet Hot Sauce
March 24th, 2012
This sauce has a beautiful orange color and an incredible slightly sweet fresh pepper flavor. Although it is made with Scotch Bonnet Peppers (a cousin to the habanero), it is actually more of a medium hot sauce.
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Scotch Bonnet Chile Seed Collection 30+ Seeds
March 20th, 2012
Get the authentic Jamaican collection! Notice my Yellow Scotch Bonnet pic from my garden. This is a real Scotch Bonnet not a yellow or orange habanero that others try and pass off as a Scotch Bonnet! Finding these seeds is hard because farmers in Jamaica just don’t take the time to avoid cross pollination with other species. You get 10 seeds of the Scotch Bonnet and also 10 seeds of the Jamaican Chocolate Habanero a larger and hotter Chocolate Habanero than it’s relative in Trinidad. But thats not all! Also you get 10 seeds of the Jamaican Red Mushroom Chile. A Habanero type that has a real fruity flavor and grows huge mushroom shaped fruits. These seeds have been germination tested and have been grown organically in a pesticide free environment. Detailed germination instructions come with all seed orders.
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JCS Scotch Bonnet Pepper Sauce 5 oz
March 7th, 2012
A perfect blend of scotch bonnet peppers, vinegar, sugar and spices, this hot sauce is great for seasoning and cooking.
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Scotch Bonnet Habanero Pepper 20 Seeds
February 1st, 2012
HOT PEPPERS: When Wilbur Scoville first devised a means to test the heat of peppers, his hottest entry then came in at 20,000 units. Habanero and Thai chilies can go as high as 60,000. Compare that to the sweet bell pepper at zero. When hot peppers are consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. Hot peppers should be eaten with caution!
Scotch Bonnet Habanero: 120 days – Words such as blistering and incendiary are used to describe the heat of this pepper. The ‘Scotch Bonnet’ is sweeter and a little less hot than other Habaneros, but still extremely hot. This variety will produce a crop in climates not quite hot enough for some of the other Habanero types. The flavor is citrusy, resembling an apricot. Great for salsa.
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Walkerswood Hot Jamaican Scotch Bonnet Pepper Sauce
January 21st, 2012
They started with the habanero pepper (just about the hottest variety on this planet) and then added sugar cane pineapple and vinegar. Eh voila a screaming hot but tasty sauce was born. This hot yet distinctly flavored sauce has an unmistakable aroma. Scotch Bonnet Pepper has become a staple in Jamaican cuisine. This sauce should be used sparingly and can enhance almost any savory dish.
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Jamaican Hot Yellow Scotch Bonnet Pepper 20 Seeds
January 7th, 2012
HOT PEPPERS: When Wilbur Scoville first devised a means to test the heat of peppers, his hottest entry then came in at 20,000 units. Habanero and Thai chilies can go as high as 60,000. Compare that to the sweet bell pepper at zero. When hot peppers are consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. Hot peppers should be eaten with caution!
Jamaican Hot Yellow Scotch Bonnet Pepper: Very compact, densely foliaged plants bear an abundance of bright yellow or red, thin-skinned hot peppers that are shaped like a tam o’ shanter. Actually a type of squash pepper. Interesting shape and spicy taste make this pepper good to eat fresh, pickle, or use as a garnish. 95 days.
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