Scotch bonnet pepper, in sweet T&T for Sweet TnT Magazine, Culturama Publishing Company, for news in Trinidad, in Port of Spain, Trinidad and Tobago, with positive how to photography.

Hot pepper – turn up the heat

December 29, 2017

By Annisa Phillip. Roti, doubles, pholourie, pelau, Japs and wantons. What is the one thing that they each have in common? Oh how Trinis love pepper. Pepper sauce is one condiment that every food establishment has to have available so as to have even a marginal chance at prosperity.

I remember distinctly hearing a Dominican colleague saying, “Trindadians put pepper in everything. I think it even goes in juice.” Laughter rung out at this utterance but it is indeed true… Well minus the juice part… I hope.

For those of us who are not avid mouth burning seekers, this statement is meritless. For the rest of us, we can’t deny that in reality we add pepper, in some form or the other to most of our meals. It’s part of the seasoning for the meat, the flavour for the callaloo, the sweetness of any pot. Not to mention that more pepper is added to the food after it lands on the plate.