The hot pepper, commonly known as the scotch bonnet pepper is the number one choice in most Caribbean cooking!
They do have a reputation for being HOT so if you are cooking for lightweights or very young children turn the heat down by first removing the seeds; or drop one whole into the pot for just a few minutes to add flavour without the heat. Keep a close eye on it make sure it does not burst.
Valuable source of Vitamin A, Vitamin C, Calcium, Iron and Potassium
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Produced in Uganda and Rwanda
Net contents approx. 73g
of which saturates
of which sugars