“As pervasive as ketchup” on chips, hot pepper sauce is an “obligatory accompaniment” for Caribbean cuisine, said the BBC. But a shortage of the fiery-flavoured condiment is “stifling supply” – both in the Caribbean, and in countries like the US, the UK and Australia, where consumers have developed a taste for its sweet, smoky punch.It’s all about the main ingredient: Scotch bonnet, a scorching hot chilli pepper with an intense, fruity flavour. Susceptible both to “heavy rain and viruses”, and “walloped” by recent hurricanes, harvests have become devastatingly poor.
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