Hot pepper sauce in Caribbean cuisine is as pervasive as ketchup in the US. The fiery flavouring is a staple of dining tables regionwide, the obligatory accompaniment for everything from rice and peas, to curries and stews. And as international palates continue to heat up to the potent taste, a growing number of brands are exported to North America, Europe and Australia, appearing on the shelves of major supermarket chains, from the US's Walmart, to the UK's Tesco, and Woolworths in Australia. But a shortage of the particular chilli pepper used to create the quintessential Caribbean condiment is threatening to stifle supply, while sending costs for the region's producers soaring.A confluence of extreme weather, disease and pests is making core ingredient Scotch bonnet peppers particularly hard to source. The temperamental little, yellow fruit with its susceptibility to heavy rain and viruses can be tough to grow, while devastating hurricanes in Jamaica, a prime producer of Scotch bonnets, delivered a further blow. The Jamaican government has been working to help farmers get back on their feet. That included supplying Scotch bonnet seeds to 650 growers. As the warmer months are now arriving - peak season for both Scotch bonnets and storms - hot sauce manufacturers are keeping their eyes on the weather as well as their profit margins.
BBQ - What would you do if there was a shortage of chili peppers?
