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Jamaican Yellow Mushroom chile peppers are predominately used in the Caribbean, especially in Jamaica, to make hot sauce and jerk seasoning. Jamaican cooking has evolved from a blend of indigenous, European, and African cuisines and is heavily focused on spices and flavoring. Jerk cooking is a method created in Jamaica that flavors meats with mixes of peppers, herbs, and spices such as allspice, cinnamon, nutmeg, and black pepper. Meats such as fish, pork, and poultry are traditionally rubbed in these mixtures and are smoked over fires to develop a sweet, spicy, and smoky flavor. Though habaneros and scotch bonnet peppers are the main varieties of peppers used in these spice mixes, Jamaican Yellow Mushroom chile peppers are used when available and are a substitute for a fruity variation.
Geography/History
Jamaican Yellow Mushroom chile peppers are descendants of peppers that were transported from Central and South America into the Caribbean via migrating indigenous peoples during ancient times. The peppers were then spread to Europe and Asia via Spanish and Portuguese explorers through trade, and they were also brought to the United States through immigration. Today Jamaican Yellow Mushroom chile peppers are not commercially grown and are mainly cultivated through home gardens and specialty farms in the Caribbean, United States, and Europe.
