Daphne Ewing-Chow (Forbes Food & Drink) elaborates on the high demand for the Capsicum chinense—the Scotch Bonnet pepper. A sure fire way to distinguish between ‘locals’ and ‘foreigners’ at a Caribbean dinner table is to listen out for the request for ‘pepper sauce,’ a hot and tangy flavouring that is typically made of the indigenous […]

Caribbean Scotch Bonnet is So ‘Hot’ that Suppliers Are Struggling to Meet Demand — Repeating Islands