A different kind of heat. Brighter and more aromatic than habanero. Worth tasting if you've only ever had one.
Scotch Bonnet brings tropical heat with a sweet, almost fruity finish. Different character from habanero — brighter, more aromatic, more fragrant. Pairs beautifully with jerk chicken, seafood, and Caribbean dishes.
Scotch Bonnet and habanero are cousins, but they aren't the same. The Bonnet is fruitier — pineapple and apricot up front before the heat hits — and the heat itself feels different: more aromatic, less aggressive, more like incense than fire.
If you cook Caribbean — jerk, escovitch, rice and peas — this is the bottle. If you don't, this is the bottle that'll get you started. Made in Calgary, jarred small-batch.
The fruity, aromatic profile makes it a natural with jerk, citrus, and seafood. Different sauce, different rules.
The classic Scotch Bonnet pairing. Use as a marinade or finishing sauce.
Brush on the shrimp while grilling. The fruit notes complement the sweetness.
Stir a spoonful in at the end. Adds depth without competing with the coconut.
Lime, fish, slaw, Scotch Bonnet. The tropical heat ties it all together.
Mango, red onion, cilantro, lime, Scotch Bonnet. Lifelong summer staple.
Fried sweet plantains with a Scotch Bonnet drizzle. Trust the process.
No preservatives. No artificial colors. No MSG. Nothing you can't pronounce. Just real ingredients cooked the way pepper sauce is meant to be made.
Yellow-orange, lantern-shaped. Sweet, fruity heat. Cousin to habanero but distinctly its own thing.
Balances the heat and preserves naturally — no chemicals needed.
Fresh garlic adds depth that powders just can't replicate.
A spice blend tuned for the Bonnet's fruity profile. Allspice notes hint at the Caribbean kitchen.
