Collection: Cayman Islands

In the Cayman Islands, hot peppers are grown in backyard plots and small farms, with Scotch bonnet, Caribbean red, and habanero-type chinense varieties dominating, alongside some jalapeño and cayenne.

These chiles are crucial to Caymanian food culture. Scotch bonnet peppers go into stewed turtle (historically), beef stews, curries, and fish rundown with coconut milk. Local hot sauces—often Scotch bonnet blended with vinegar, mustard, onions, and spices—are served with conch fritters, fish, and jerk chicken.

Pepper jelly and peppered pineapple condiments, using Scotch bonnet or habanero, appear in hotel and restaurant menus aimed at tourists.

While large-scale export is limited, branded Cayman pepper sauces and seasonings, built around Scotch bonnet and Caribbean red, form part of the islands’ culinary identity and are popular souvenirs.