The Caribbean
Spicy / SCOTCH BONNET Of all the chilis spicing up island meals, scotch bonnet remains the king of heat in Caribbean cuisine. The popular pepper is used in a variety of Caribbean dishes, adding searing spice to jerk chicken and a low key kick to everyday rice and peas. And this little nugget packs a punch as one of the hottest chili peppers in the world, up to 140 times spicier than a jalapeño. Available in shades of green, yellow, orange, and red, the scotch bonnet can be finely minced for maximum heat, or it can be added whole for a gentle sizzle. The name is derived from a Scotsman’s bonnet (also known as tam o’shanter hat) because of its distinctive squashed appearance. The origin of the scotch bonnet is not well known, but most historians trace its roots to varieties from Central and South America, and it is closely related to the habanero variety. Commercially, Jamaica remains the leading exporter of scotch bonnet pepper mash, which is used in hot sauces around the world. Other, less popular Caribbean chilis with five-alarm fieriness include Trinidad and Tobago’s vibrant red Scorpion Butch T Pepper, and the 7 Pot Douglash known for its chocolate brown coloring.
Sour / TAMARIND The most vivid flavor characteristic of the tamarind fruit is its sharp tartness. Indigenous to Africa’s tropical belt, it was introduced to the Caribbean by the Spaniards and Portuguese sometime in the 16th century. Massive tamarind trees now dot landscapes across the region and have attracted a mystique of their own. In the U.S. Virgin Islands, folk tales advise locals to not sleep under their branches. The trees are believed to be haunted, so you shouldn’t sit under their shade after sunset lest spirits follow you home. These superstitions haven’t stopped cooks from harvesting the fruit’s culinary potential. Encased in a hard and brittle shell shaped like a bean, the flesh of the fruit adds a welcome complexity to both sweet and savory dishes. Due to its high acidity, tamarind is a great tenderizing marinade for chicken, beef, and pork. The pulp of the pod is an essential, tangy addition to many popular Caribbean sauces, salsas, and chutneys, and the British adopted it as a key ingredient for their Worcestershire Sauce. To create tamarind balls, a tart candy with an intense combination of sour and sweet flavors, beloved by Caribbean children, the tamarind fruit is rolled into balls and tossed in sugar crystals.
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