Did you know...

Scotch Bonnet peppers are one of the hottest peppers in the world.  As a matter of fact, Scotch Bonnets are significantly hotter than the popular Jalapeno pepper.    

Scotch Bonnet peppers, also known as Jamaican Kitchen Pepper, Martinique Pepper, Bahama Mama, to name a few, and are found mostly in Jamaica, Belize, and parts of the Caribbean.  Scotch Bonnets come in four colours: green, yellow, orange and red.

Jamaicans refer to Allspice as Pimento, Avocados as Pears, and Kidney Beans as Red Peas.  

We also refer to Cod Fish as Salt Fish.  Why?  Because we only use the salted cod.  The salt fish is boiled to get rid of most of the salt, then it is sauteed in oil with scallion, onion, pepper, tomato and vinegar.  Salt fish can be cooked by itself, or combined with other foods such as Ackee, cabbage, fried pork.

Plantains come in the green variety and the yellow, and Jamaicans enjoy them both.  The green plantain is hard, and is fried slow over low heat then mashed to loosen for quicker cooking.  A pinch of salt is added for taste.  Yellow plantain, also referred to as ripe plantain or sweet plantain, need no additive.  They are fried over medium-high heat to a sunny yellow and is wonderful by itself or with bread.

Jamaicans refer to Bok Choy as Pop Chow.

Jamaica is the chief producer of the world's Allspice.