However, it still delivers a hot and fiery flavor with a hint of fruitiness. This pepper is ideal for drying and using as an ingredient for making hot sauces and marinades. A 12-pound turkey will take around six-and-a-half hours in a traditional smoker set at 240 degrees Fahrenheit. A leg of ham, meanwhile, requires approximately one-and-a-half hours per pound at 225 degrees. Caribbean Pepper sauce is a fine balance of sweetness and heat. This pepper sauce has a combination of sweet Pineapple and the heat from the Habanero Chili Peppers. This pepper sauce can also be served fresh – no cooking needed – just blend all the ingredients and serve. If your plants show signs of sun stress, like sun scald or drooping leaves, move the plants out of the sun to recover. Try again the next day. Jamaican pepper steak really lives up to its name—but not in a particularly spicy or pungent way. In a classic rendering of the dish such as this one, there are four ingredients called “pepper,” but they are four different species that offer a wide range of flavor, texture, and color.

Jerk, as a stand-alone term, refers to the way in which meat is seasoned, smoked and grilled. Whereas a historical jerk seasoning recipe calls for bird peppers, pimento and pepper elder, modern recipes may include Scotch bonnet peppers, scallions, garlic, ginger, pimento, thyme and cinnamon. Like barbecue from the American South, jerk today is a remnant from the era of slavery, when Maroons would transform tough cuts of meat into tender, delicious dishes. According to Gariel Ferguson, an acclaimed chef and restaurateur who participated in the inaugural edition of the James Beard Foundation’s “ Savoring Jamaica ” celebration, escapees traditionally hunted wild boar; seasoned the meat with pimento (allspice berries), salt and bird peppers (a species of chillies in the same family as cayenne); wrapped it in pepper elder leaves; and finally cooked it in “an underground smokeless pit … roasted over dying embers.” Add the salted beef (or pig tails) and beef shank to the boiling water. Cook for 45 minutes to 1 hour, or until the stew beef is tender (the salt beef is dense, so it won’t really seem as tender at this point). However, the name “allspice” comes from the British, who said that its flavor resembles that of cloves, pepper, cinnamon, and nutmeg combined ( 1). Reduce heat to medium low, cover and simmer for one hour, or until beef is tender. Stir the mixture every now and then. If the sauce is getting too dry, you can add in 1/2 cup of water. The Jamaican hot chocolate pepper has a strong smokey and fiery flavor. It can be likened to the flavor and spice of a habanero chili pepper. Takeaway

Craig Wong , a Michelin-trained Jamaican Chinese chef who owns the popular Toronto restaurant Patois (named after one of the languages spoken in Jamaica) and who recently opened Dubai’s first Jamaican restaurant, Ting Irie , says he loves seeing the public’s increasing receptiveness to Jamaican cuisine. But he’s clear about where he stands regarding its appropriation. “The way I approach exploring new cuisines is to delve not only into the dish for inspiration, but [also] research the foodways and listen to the authorities of that cuisine,” Wong explains. “Learn the what and why about the culture before you borrow from it, and show respect by being as accurate as possible.” Allspice has been used for centuries in traditional medicine to treat a variety of ailments. The plant contains eugenol, a compound that has antiseptic and anesthetic properties. As a result, allspice is often used to relieve pain, reduce inflammation, and treat infections. Scotch bonnet (also known as Bonney peppers, or Caribbean red peppers) [1] is a variety of chili pepper named for its supposed resemblance to a Scottish tam o' shanter bonnet. [2] [3] It is ubiquitous in West Africa as well as the Caribbean. Like the closely related habanero, Scotch bonnets have a heat rating of 100,000–350,000 Scoville units. [4] For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. However, completely sweet varieties of Scotch bonnet called cachucha peppers are grown on some of the Caribbean islands. Riffle, Robert L. (1 August 1998). The Tropical Look: An Encyclopedia of Dramatic Landscape Plants. Timber Press. ISBN 978-0-88192-422-0.

The majority of allspice’s beneficial plant components have anti-cancer capabilities. In some animal studies, eugenol, quercetin, gallic acid, and ericifolin have been shown to slow tumour development, limit tumour spread, and stimulate apoptosis (the programmed death of malignant cells). Breast, prostate, stomach, duodenum, and colon cancers have all been researched for allspice’s anticancer properties. Allspice extract induces autophagy in breast cancer cell lines. Autophagy is your body’s technique of digesting and removing unwanted or damaged cells, including malignant ones. Contains antibacterial and antifungal properties: Make hot sauce. Scotch bonnets pair well with other sweet, tropical flavors. Get creative and play with fruits like mangoes, pineapple, coconut, papaya and lime. This is a great way to store peppers for a long time!I do recommend cooking shrimp with shell on and the head attached. Again, this simply heightens the depth of flavour. What ingredients do I need to make the pepper shrimp? Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, [a] is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. [3] The name allspice was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove. [4] Heat 1 Tbsp oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 3 or 4 minutes. Remove onions and garlic with slotted spoon and set aside. Cooked shrimp is another option however, your cooking time will be reduced from 3-4 minutes maximum to omit any change in texture.