• The Clayton Farm

Bahama mamas - Scotch Bonnet Pepper

Scotch bonnets got their name because of their appearance. They grow in an odd, flattened shape that resembles a tam o’ shanter or a "Scotsman's bonnet." Depending on what area of the Caribbean you're visiting, these peppers may also be called "Bahama mamas" or "Jamaican hots.

The Scotch bonnet is the pepper of choice in the Caribbean—it's the most widely used hot pepper in the region's cuisine.  Scotch bonnet peppers are mostly grown in Jamaica, and the peppers are the main ingredient in pepper sauce, a typical Caribbean condiment. They are sold both fresh and dried. It is one of the hottest peppers out there, ranking side-by-side with the habanero on the Scoville heat scale. I fancy Scotch Bonnet pepper plant so much, not only it is hot and beautiful, but tougher than its cousin Habanero that can survive our Northern California desert winter (below freezing). They do look beat up in winter but bounce right back luxuriously in spring. This is my 3 year old Scotch Bonnet.

You may ask, how can anyone on earth use or preserve so many crazy hot peppers? It is easy (actually took us a while to figure out). You make crazy hot pepper sauce or chili pepper oil for winter use, or toast them in over to make hot pepper flakes. Our crazy hot pepper friends love our crazy hot pepper flakes. A perfect way to save money, live better and eat healthy.

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