Caribbean · IV The Method
Caribbean Pepper Sauces: The Scotch Bonnet as Cultural Identity
I
Origin
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II
Description
Every Caribbean island has its own pepper sauce, and the Scotch bonnet (Capsicum chinense) is the unifying thread. But the base, the acid, the aromatics, and the heat level vary by island: Trinidadian pepper sauce uses mustard and turmeric. Jamaican uses vinegar and allspice. Bajan uses fresh turmeric and mustard. Haitian pikliz is a pickled vegetable condiment with Scotch bonnet. The pepper sauce is not a condiment — it is a cultural signature. You can identify which island a cook is from by their pepper sauce.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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