We may receive a commission on purchases made from links. Seaman told us Scotch bonnet peppers are a foundational element of Caribbean cooking. They aren't just used for adding spice — they also add ...

This simple starter of fried plantains quickly became the star of Adrian Forte’s menu at Sam Jordan’s modern Caribbean restaurant Lucia, which opened on Fairfax Avenue in the spring. The caramelized, ...

In 1965, North Carolina named the Scotch Bonnet as its official state shell. North Carolina was the first state to designate an official state shell. At least 13 other states subsequently designated ...

Now that we are in the warmest months of the year, we see a lot of our spring crops in decline. But there are a few crops that are still producing, and some will continue to produce until the first ...

The Scotch Bonnet hot pepper (Capsicum chinense Jacq) thrives well under tropical and sub-tropical climatic conditions. These peppers fall within the group of ‘super-hot’ chiles with a heat rating in ...

Scotch bonnet chiles are kin to, but not the same as, habanero chiles, according to chile experts. Both are members of the family Capsicum chinense, Dave DeWitt writes in Peppers of the World, but ...

Add Yahoo as a preferred source to see more of our stories on Google. Chicken soup is a comfort food, a restorative elixir, and has its rightful place in nearly every food culture across the globe. In ...

Jamaica native and chef Abraham “OB” Matterson serves up the flavors of his childhood at Scotch Bonnet, a new restaurant in Rincon Center. We knew we’d landed in the right place when we saw the ...

When budding American designer Danielle Hawthorne launched her line of Dani bonnets two years ago her Jamaican parents suggested a name that reflected the family’s Caribbean heritage. Scotch Bonnet, ...

The hottest cheese ever sold in Britain will be available from today. It combines traditional Cheddar with fiery Scotch Bonnet chilli peppers. Tesco warns that it is 'not for the faint-hearted'. The ...

At this point in our ever-evolving food culture, I shouldn’t be surprised by anything. But I feel like I’m in uncharted territory as I pull back the foil on a Jamaican curried goat burrito. It turns ...