If you want a really hot tincture you can try scotch bonnets. I found this in Wikipedi. We had them when I lived in the caribbean and they have found their way north. If you like heat you will probably like them. PT Scotch bonnet, also known as Boabs Bonnet, Scotty Bons[1] or Bonney peppers[1], (Latin: Capsicum chinense) is a variety of chili pepper that belongs to the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world. Found mainly in the Caribbean islands and also in Guyana and the Maldives Islands, it is named for its resemblance to a Tam o'shanter hat.[2] Most Scotch Bonnets have a heat rating of 100,000-350,000 Scoville Units.[3] For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale.
These peppers are used to flavour many different dishes and cuisines worldwide. Scotch bonnets have a flavour distinct from its habanero cousin. This gives jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour. Scotch bonnets are mostly used in Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Caymanian cuisine and pepper sauces, though they often show up in other Caribbean recipes. Fresh ripe scotch bonnets change from green to colours ranging from pumpkin orange to scarlet red. Ripe peppers are prepared for cooking by cutting out the seeds inside the fruit which can be saved for cultivation or other culinary uses. ----- Original Message ----- From: Renee To: [email protected] Sent: Monday, May 24, 2010 12:17 PM Subject: RE: CS>Resipe Tincture of Cayenne is made with Ever-Clear Grain Alcohol If you find a store that caters to Hispanics, they will have lots of different types of hot peppers. Here they are in every store though. Samala, Renee -------Original Message------- I'll have to keep my eye out for fresh - but here in NH, there's not a lot of real, hot peppers around!
