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Scotch bonnet (also known as Bonney peppers, or Caribbean red peppers) [1] is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet. [ 2 ] [ 3 ] It is native to the Americas —a cultivar of Capsicum chinense , which originated in the Amazon Basin , Central and South America .
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice.. The technique of jerking (or cooking with jerk spice) originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.
The indigenous inhabitants of Jamaica, the Taínos, developed dishes such as jerk meats, [2] roasted fish, bammy, [2] cassava bread and pepperpot (made with callaloo and scotch bonnet pepper). [2] Taíno influence can also be found in dishes like turned cornmeal, duckunoo, [17] Jamaican hominy corn porridge and Saturday beef soup. They are ...
Cayenne pepper; Cinnamon; Cloves; Curry powder, Jamaican or Indian, which features a blend of turmeric, coriander, fenugreek, cumin, allspice, black pepper and cloves. Turmeric is the predominant spice and accounts for curry powder's yellow colour. Escallion; Escovitch, made with vinegar, onion, scotch bonnet, pimento, carrot and chayote (cho ...
In Jamaica, callaloo is often combined with saltfish or other meats, and is usually seasoned with garlic, carrots, local powdered seasoning, tomatoes, salt, scotch bonnet peppers, onions, scallions, thyme, sweet pepper, pimento and steamed. It is often eaten as a side dish with a full course meal, or as either breakfast or dinner with roasted ...
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The most common peppers used are habanero and Scotch bonnet, the latter being the most common in Jamaica. Both are very hot peppers, making for strong sauces. Over the years, each island developed its own distinctive recipes, and home-made sauces are still common. [citation needed]
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