On a cool night while on a veranda in Jamaica, I fell in love with the heat of the Scotch Bonnet Pepper. In the light of day, the balmy breezes of the Caribbean spawned my desire to “play with fire,” and harness the heat of this pepper and create a line of Scotch Bonnet based condiments. So, in 2009, while my friends celebrated their retirements, I was filing corporation papers for my new business. Soon, Suan’s® Scotch Bonnet Pepper Jelly was a reality, and with the guidance of Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center, it quickly became a success. Today, my line includes 7 products that have each been carefully crafted with great care to control the heat of the Scotch Bonnet while conjuring and capturing the unique, undeniable flavor that only this pepper can deliver. My products are as flavorful as they are versatile. As I develop my products and recipes, I feel like an artist, carefully nurturing my all-natural ingredients and meticulously and delicately adjusting them until they are perfect, aspiring to develop condiments that are synonymous with great taste and high quality.