Caribbean Netherlands

In the Caribbean Netherlands, especially Bonaire, small farmers and home gardeners grow Scotch bonnet, Caribbean red, habanero-type peppers, and Surinamese Madame Jeanette–style Capsicum chinense, reflecting regional trade links. These chiles are sold in local markets and used in island cuisines marked by Dutch, Caribbean, and Latin influences.

Madame Jeanette–type and Scotch bonnet peppers anchor local hot sauces served with goat stew, fish soups, and stoba-style meat stews. On Bonaire and Saba, chilies flavour salted fish dishes, conch, and rice-and-beans.

Many families prepare vinegar-based pepper sauces, sometimes with papaya or mango, similar to Aruban pica di papaya. Small producers bottle Scotch bonnet and Madame Jeanette–based sauces and sambals for tourists and export to the European Netherlands, making these regional hot peppers economically important despite limited land area.