SCOTCH BONNET
Native to Jamaica, this pepper is ”about 10 times as hot as cayenne,” says Anderson-Haynes. Capsaicin, the substance responsible for the heat, has anti-inflammatory benefits. Add judiciously to soups, stews, meat dishes, and dressings.
CALLALOO
Similar to collard greens in look and taste but slightly softer in texture, “callaloo is a dark, leafy green that’s rich in fiber as well as vitamin K and iron, two nutrients that support healthy blood,” Anderson-Haynes says. Fold into pasta, stir into soups or stews, or sauté.
ACKEE & SALTFISH
This is the national dish of Jamaica. Ackee (a fatty fruit) and saltfish (white cod that has been salted for preservation) are cooked with onions, tomatoes, garlic, thyme, scotch bonnet, and Jamaican spices and served with cultural staples such as fried plantains,…
