“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.
‘Confluence’ of issues
“From Jamaican jerk chicken to Haitian beef stew,” the Scotch bonnet pepper is a “foundational element” of Caribbean cuisine, said Chowhound. Not only does it pack a punch, it also adds “sweetness and an unmistakable scent”. It has a “smoky, recognisable spiciness” that has been successfully marketed the world over.
But now it’s “particularly hard to source”, said the BBC. Sauce and seasoning manufacturers such as Jamaica-based Walkerswood have cited a “confluence” of issues, including extreme weather and pests, just when global demand for hot sauce is skyrocketing; Walkerswood now exports “more than 95% of its products”.
It isn’t the first time a hot sauce shortage has had a global impact. Sriracha aficionados felt a “not so pleasant sting” four years ago, said The Guardian, as drought in Mexico resulted in a scarcity of the sauce’s “key ingredient”: red jalapeños.
Too ‘temperamental’
The Scotch bonnet shortage, blamed by many on climate change, “may be lasting” said Semafor. That’s not only a blow to the hot sauce industry but it could also change the landscape of plant growth in the Caribbean altogether. Continually disappointed by the “temperamental” Scotch bonnet, many producers are now turning to “hardier crops”, including sweet potatoes, to make a living instead.
Some parts of the Caribbean do seem to have escaped unscathed, though The island of Barbados has been “marked ‘safe’” from the hot pepper shortage, said Barbados Today. Its crops remain “resilient, pest-free, and available for production”.