Scotch Bonnet Chilli paste made from Neema's family recipe from DRCongo. The Scotch Bonnet chilli has been slow cooked in olive and rapeseed oil for hours with onions, garlic and spring onions to give it its beautiful flavours. Scotch bonnet chilli has a sweet undertone so this paste taste fruity and fiery. It’s a bit like tomato with a slight hint of apples and cherries. Blended with spices, it has the perfect balance of heat and flavour. Scotch Bonnet Chilli is not the hottest chilli in the world but it is hot! On the Scoville scale, it has a heat rating between 100,000 and 350,000. This is between 12 and 140 times hotter than a Jalepeno.
How do I use it?
You can use it to marinade all sorts of dishes - try tofu, tempeh, seitan or vegetables. We recommend 1 teaspoon per serving. You don’t need a lot, a teaspoon makes a massive difference and will lift your meals with beautiful aromatic flavours. If you're daring, you can use it as a table sauce too!
- No added sugar
- Gluten free
Ingredients: Scotch Bonnet Chilli, Onion, Rapeseed Oil, Spring Onion, Garlic, Lemon Juice, Tomato Paste (Organic Tomatoes), Salt, Onion Powder, Carrot, Parsley, Turmeric, Bay Leaf.
Allergy Advice: See ingredients in bold.
Nutritional Information Per 100g: Energy 1351kj/323kcal, Fat 31.95g of which saturates 3.75g, Carbohydrate 7.14g of which sugars 4.86g, Fibre 0.94g, Salt 0.74g.