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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.

  • Red to dark red

  • Processed into approximately 1/4-inch pieces

  • Ranges 30,000 to 260,000 on Scoville Heat Scale

  • Naturally gluten free

  • D'allesandro
    Price: $46.73
    $5.84 / Ounce

    This product will be returning soon!

    Suggested uses

  • Add to soups, stews, casseroles and vegetables

  • Create relishes, dips, hot sauces and condiments to add Caribbean flare to meat and poultry

  • 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.