Scotch Bonnet Chili Powder for heat
Scotch Bonnet Chili Powder delivers unmistakable Caribbean fire and fruitiness to La Botanique Sacrée’s functional blends.
Our powder is milled exclusively from ripe Scotch Bonnet peppers with their signature lantern shape and floral aroma.
Slow sun‑drying followed by low‑temperature grinding traps the volatile esters that set Scotch Bonnet apart from generic hot pepper powders.
The result is bright orange‑red particles that dissolve instantly in oil or vinegar, releasing apricot‑like top notes before the surging heat kicks in.
Scotch Bonnet Chili Powder lends explosive colour, perfumed heat and micronutrient density while respecting the modern apothecary principle of origin integrity.
Science and Composition
Chemical Composition
Scotch Bonnet Chili Powder averages 150 000 to 300 000 Scoville heat units owing to high capsaicin and dihydrocapsaicin fractions.
Carotenoids such as capsanthin reach 16 percent of dry weight, imprinting the vibrant hue. Natural sugars hover around six percent, balancing tart malic acid and gifting the powder its subtle jammy backdrop.
One teaspoon (2.2 g) supplies roughly 7 kcal, 0.3 g protein, 1.5 g carbohydrate and trace fat embedded in seed oil. Mineral delivery includes potassium (90 mg) and magnesium (8 mg), while vitamin C remains at about 18 mg per teaspoon thanks to gentle drying.
Origin & Nutritional Composition
Our Scotch Bonnet Chili Powder originates from smallholder farms in Andhra Pradesh, India, where the tropical monsoon reproduces classic Caribbean climate.
Peppers are hand‑picked at full scarlet maturity, sliced, then tray‑dried below 50 °C for 36 hours to conserve aroma volatiles.
Final milling at 40 rpm prevents seed oil oxidation and yields a median particle size under 160 µm.
Reported Health Benefits
Capsaicin may promote thermogenesis and mild endorphin release, contributing to perceived mood uplift. Antioxidant carotenoids quench free radicals, while vitamin C supports collagen synthesis. Moderate intake stimulates gastric juices aiding digestion, yet the powder’s potency calls for mindful dosing. These points remain informative not prescriptive.
Heritage and Function
Cultural Significance & Historical Significance
The Scotch Bonnet pepper traces to West African progenitors carried to the Caribbean during the fifteenth‑century Columbian Exchange.
Jamaican cultivators selected for rounded bonnet‑like calyxes and fruity ester profile, cementing the pepper’s identity in jerk cuisine and pepper sauces.
In Barbados, Bajan pepper sauce marries Scotch Bonnet with mustard and turmeric; in Jamaica, it anchors escovitch fish.
Global demand pushed cultivation to India for climatic parallels and logistical reach.
Traditional Caribbean folklore credits Scotch Bonnet’s fiery warmth with warding off malevolent spirits and preserving food in humid climates.
Flavor Profile
Nose opens with tropical mango, green apple skin and gentle smoke free of wood char.
Taste erupts with sweet apricot before heat climbs fast, peaking after thirty seconds then tapering to a lingering glow. Compared with habanero, Scotch Bonnet offers rounder fruit notes and less metallic bite.
Fun Tidbits
- Scotch Bonnet pronunciation follows Scottish headwear: “SKOTCH BON‑it.”
- The pepper’s lantern shape inspired Jamaican carnival masks.
- One kilogram of powder requires about twelve kilograms fresh peppers.
La Botanique Sacrée's Approach
Scotch Bonnet Chili Powder delivers high‑impact fruity fire in lower quantity than cayenne, freeing flavour headroom for botanicals. Its consistent Scoville band grants formulation precision an essential trait for luxury blends.
Products featuring strawberry crunch
CAMP CHILI – smoky tangy high‑heat blend where Scotch Bonnet and Sweet Hungarian Paprika deliver rounded fire and vivid red.
