Cameroon Pepper Dried and ground scotch bonnet. Deep red, smoky and seriously hot. Nigerians call it Cameroon pepper regardless of where it was actually grown. This is not paprika and it is not cayenne. It is the heat that makes a stew taste Nigerian rather than merely spicy. How hot Scotch bonnet sits alongside habanero, well above cayenne. Ground and dried it concentrates further. If you are cooking for people who did not grow up on it, start with a quarter of what you think and build up. How to use it In stew. Add it to your blended pepper base and let it fry down in the oil. Frying takes the raw edge off and deepens the colour. In jollof. Straight into the base. This is where the colour comes from as much as the tomato. As a dry rub. On suya, grilled fish, chicken. At the table. Mixed with a little salt for dipping boiled yam, plantain or corn. Taste Fruity underneath the heat, faintly smoky, with a slow burn that builds rather than hits immediately. Scotch bonnet has actual flavour, which is why nothing else substitutes for it. Product details Also known as: Cameroon pepper, scotch bonnet powder, ata rodo, ose oyibo Form: Ground Sizes: 2.8oz, 5.7oz, 11oz, 3lb catering size Storage: Airtight, away from light. Colour and heat both fade with exposure. Shipped from Nexxtmart to anywhere in the United States.
