Scotch Bonnnet peppers are not a thing you should mess with. FDA has approved this?
Granted, they taste great as a sauce on Fried Chicken, and whatever you may like but
Friends and enemies you should take this pepper like eggs. After 2 months of storage of comsumer grade sauses, toss it out!
or else you will get:
- diarrhea for 15 minutes late at night at the risk of hemmoroids (Beware)
- Cramps you will not wish on your worse enemy!
Its called irritable bowel syndrome (IBS) is a common disorder that affects the large intestine. Signs and symptoms include cramping, abdominal pain, bloating, gas, and diarrhea.
It doesn’t happen all of the time but it happens most of the time with this particular pepper.
If there are alternatives to the scotch bonnet I would like to hear them.
Habanero comes to mind, although i’ve had experience with sauces of this kind, they bring out that type of heat similar to Scotch Bonnet, however it is well within the heat levels. sauces of Habernero aren’t as long lasting as Scotch Bonnet though.
One would attest, since every stomach isn’t the same as everyone elses but i’ve been a long time spice veteran of MOST spices from asia but Scotch Bonnet takes the cake.
The heat is almost…synthetic. Its like a immediate heating effect that affects the pores , the face and the shoulders.
If you’ve ever tried Scotch Bonnet in a soup (1 or 2 bell peppers) , you will see I’m not lying. Try it and you will encounter an effect similar to a sedation.
But Scotch bonnets aren’t a pepper or a sauce you want to fuck with!
