“Right after Hurricane Melissa, Scotch bonnet prices went up maybe 10 times, which was crazy. In the last two years there’s been a total increase of about 40 to 50 percent,” Drew Gray, whose grandfather founded Gray’s Pepper, one of Jamaica’s biggest hot sauce makers, told the BBC of the rapid rise. Two thirds of the company’s production is destined for export.
Scotch bonnet – translated as “Scottish cap”, which is reminiscent of the shape of the pepper – is one of the hottest commonly used chilies in the world. It reaches 100 to 350 thousand units on the Scoville scale, approximately ten times hotter than cayenne pepper. It is ubiquitous in Caribbean cuisine: in sauces, curries and stews, it is on the tables of every restaurant.
Products made from this pepper belong to premium chili products. While regular Scotch bonnet sauce costs around a few euros per bottle in Europe, higher quality craft brands are sold for more than ten euros. Great Britain, North America and the countries of Western Europe represent the largest markets.
Jamaica, which is the main producer of Scotch bonnet in the region, was hit by two hurricanes within one year. First Beryl in July 2024, then Melissa in October 2025 – the strongest storm in the island’s history.
“After Beryl, many farmers switched to sweet potatoes. They are much more durable and sell for a better price,” said Sean Garbutt of Associated Manufacturers, maker of Walkerswood sauces and condiments. It exports over 95 percent of its products, two-thirds to the USA, and last year it shipped goods worth 500 sea containers. “We had to cancel part of the orders,” admitted Garbutt.
But storms are not the only problem. Scotch bonnets are sensitive to rainy weather, during which mold forms on them. “If it’s not hurricanes, there are severe weather conditions,” Gray said. Peppers are also susceptible to viruses and pests.
“They are one of our flagship products and people know them all over the world. We export 40 percent of what we produce,” explained Dwight Forrester of Jamaica’s Ministry of Agriculture.
The Jamaican government distributed Scotch bonnet seeds to 650 growers to help restore production. Walkerswood is also funding genetic research into a more resistant variety of the traditional yellow pepper and has built its own farm in cooperation with the government. Some producers switch to hybrid red chilies, which are better resistant to diseases. “A lot of countries grow red chilies, but our yellow peppers are exceptional,” says Garbutt.
Many manufacturers prevent shortages by storing more stock. “When the peppers go into stock, we buy in bulk. When Melissa arrived, we had about 272 kilograms, so we stayed afloat,” said Ensly Smith, owner of Antigua’s Homebrew Hot Sauce. Some manufacturers also reach for alternatives – for example, Moruga scorpion peppers originating from Trinidad, which also add a distinctive taste to sauces.
